2-1/2 pounds sweet potatoes
2-1/4 cup whole wheat flour
1 tsp salt
(or equivalent proportions)
Pierce sweet potatoes with a fork and microwave until soft, for about 10 minutes. Check at 5 min and every subsequent 2 minutes.
Scrape out potato flesh from peels into bowl (I used a grapefruit spoon).
Rice and/or mash sweet potatoes (what you're looking at is a ricer - it's very satisfying to press that sweet potato through those little holes).
This is how many gnocchi I made. They can be saved for a long time in the freezer. To freeze, put on a cookie sheet on floured parchment or a silicon baking sheet to prevent clumping. Once frozen, put in plastic bags or containers and return to the freezer.
Boil for 8-10 minutes.
Add sage butter - which is sage and butter (or in this case, Earth Balance), melted.
I served it with sauteed broccoli and garlic. That's nutritional yeast powder on top.
Nutrition: for 10 gnocchi, 134 calories, 30g carbs, <1g fat, 4g protein
Complete dish (using 1/2 T olive oil, one medium broccoli stalk, 2 t earth balance, and 1/2 T nutritional yeast): 333 calories, 41g carbs, 15g fat, and 11g protein.