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Coaching Corner: Blood Type Diet
April 2, 2016
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Healthy Recipe: Cauliflower Gruyere Gratin
April 2, 2016
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sweet p gno


3 each             Sweet Potatoes, medium size

1 tsp.               Salt

¼ tsp.              Nutmeg

2 T.                  Gruyere cheese, shredded

1 each             Egg

¾ c.                 Flour, all purpose

½ c.                 Whole wheat flour

2 tsp.               Olive oil


    • Bake sweet potatoes until fork tender
    • When potatoes are baked, cut in half and scoop center out of potatoes into a mixing bowl.
    • Then add salt, nutmeg, and cheese to semi cooled potatoes.
    • Mash potatoes with potato masher or hand mixer.
    • Then mix in the egg and ¾  cup of the all-purpose flour.
    • Knead the dough, adding the whole wheat flour 1 tablespoon at a time.
    • Knead the dough until smooth.
    • Dough will be slightly sticky.
    • Put on a medium pot of boiling water.
    • Let the dough rest for about five minutes.
    • Divide the dough into 6 equal pieces
    • On a lightly floured surface, using the palms of your hands, roll the 6 pieces out into ropes, keeping them at least an inch thick.
    • Then cut the ropes into 1 inch thick pieces, about 8 per rope.
    • Place gnocchi in boiling water,  and cook until tender.  Be sure to stir around a little bit, so gnocchi does not stick to each other.
    • Then place strained gnocchi on baking sheet.  Repeat until all gnocchi is cooked.
    • Heat large sauté pan with olive oil.
    • Once pan is hot, sauté the gnocchi until heated through and the gnocchi turn a light brown color.
    • Serve with your favorite sauce.

Number of Servings: 8
Serving Size: About ½ cup
Calories: 130
Fat: 1.5

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