Potato Pasta Pieces (Gnocci)


3 large baking potatoes (about 2 lbs.)
1 C whole wheat pastry flour
3 T nutritional yeast
½ t salt
2 C low-fat marinara or other pasta sauce

Microwave the potatoes in their skins for about 4 minutes each or until tender (or steam or boil them). Drop them in a bowl of cold water to cool, then peel and mash. Add flour and salt and mix well, kneading until smooth. If the dough sticks, use a little flour. Form into rolls about as round as a nickel. Cut into cube size sections and press each down lightly with a spoon or fork to make thinner in the middle.

Drop pasta slowly in a 4 quart of pot of boiling water until they rise to the top, take off heat and let sit 5 minutes. Drain and place pasta in a warm serving dish. Cover with enough sauce to coat them completely and serve with sauce on the side for those who prefer more. 4 large servings.

Sweet potato can be substituted in the same proportion to make a golden, slightly sweet pasta.

Pasta, per serving: Calories 271, Fat 0.92 g (2.2% cff), Carbohydrate 57.26 g, Protein 10.13 g.

Healing Heart Hint

Most pasta is from semolina, a white flour with most of the fiber and vitamins removed. To get full nutrition and fiber, use whole wheat or other whole grain pastas.

(Gnocci is pronounced no-chi.)

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