How to Make Easy Sourdough Sweet Potato Gnocchi Dumplings (Diabetic Friendly)
- Leigh
- May 29
- 2 min read
These sourdough sweet potato gnocchi (dumplings) are simple to make and a great way to use up your sourdough starter/discard. I use leftover cooked, mashed sweet potato in the gnocchi, which makes the preparation even easier. The gnocchi come out light (for gnocchi) and have only a slight sourdough tang. They are good! We like them with ham in a browned butter sauce (see below). The gnocchi are made with white whole-wheat flour, and in moderation (of course!), they are acceptable if you're on a diabetic diet (though, you might want to skip or cut back the browned butter sauce). You can make the gnocchi ahead and cook them later in the day. The gnocchi also reheat well in the microwave on 50 percent power. Enjoy!
Easy Sourdough Sweet Potato Gnocci
1 cup of starter/discard
1 large egg
1 cup of cooked, mashed sweet potato
1/2 teaspoon of salt
1 cup of white whole-wheat flour, plus a little extra to knead
In a large bowl combine the starter/discard, egg, sweet potato, and salt well. Stir in, gradually, one cup of white whole-wheat flour to form a dough. Knead the dough for a few minutes, adding a little extra flour to prevent the dough from being too sticky to handle. Divide the dough into 3-4 pieces and roll the pieces into long ropes about 3/4-1-inch in diameter. Cut the ropes into pieces about an inch or so long. You can roll the gnocchi/dumpling pieces down the tines of a fork turned over to create the characteristic gnocchi lines. Alternatively, you can just mash the gnocchi a little with a fork after you cut them. Lay the gnocchi on a piece of waxed paper after you cut them. When you are ready to cook the gnocchi, which can be immediately or later in the day, bring a big pot of water to a boil and add a teaspoon of salt to it. Add the gnocchi--about 15 or so at a time--to the pot and let them cook a few minutes, stirring them gently a few times, until they float. After they float, cook the gnocchi another 3-4 minutes (turn down the heat a little if the water boils too hard--you want a gentle, not a hard boil) and then remove the gnocchi from the pot and place them in a bowl or dish while you repeat the cooking process with the remaining gnocchi.
Browned Butter Sauce With Ham
4 tablespoons of butter
1 small white onion, chopped
4-6 sage leaves, chopped (or use 1/2 teaspoon of dried sage)
2 cups of lean, cubed ham (preferably lower sodium)
Put the butter in a medium sauce pan over medium heat and let the butter cook, watching it carefully, until it starts to turn a light brown color and gives off a slightly nutty aroma. Add the chopped onion to the pan and let it cook in the butter for a few minutes, or until the onion is as soft as you like it. Stir in the sage leaves and ham and let them cook a couple of minutes or so. Serve the sauce with the gnocchi.
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