3 cups peeled, mashed and cooled sweet potato (about 2 large or 4 small potatoes)
1 1/2 cups unbleached all-purpose flour
1 cup whole wheat flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
1 bunch Swiss chard, washed and torn into small pieces
1 tablespoon olive oil
salt and pepper to taste
In a large bowl and using a fork, stir together sweet potato mash, egg, 2 cups flour, salt, pepper and nutmeg, adding more flour as necessary until dough is slightly sticky, but can be picked up with your hands without sticking to them. Transfer dough to a well-floured surface, roll into a ball and flatten. Divide into 8 equal pieces and roll each piece into a long rope about 1/2-inch thick. Cut each rope into 1-inch pieces; separate slightly. Place gnocchi on a baking sheet covered with a lightly floured kitchen towel.
Bring a large pot of water to a boil. Add gnocchi (you may have to divide into two batches, depending on how big your pot is) and boil, 3-4 minutes, until all the gnocchi floats to the top.
While gnocchi is cooking, heat olive oil in a large skillet, and sautee Swiss chard. Keep chard warm.
When gnocchi is finished cooking, drain and transfer gnocchi in skillet, and mix with chard. Adjust salt and pepper according to taste. Serve with freshly grated Parmesan cheese.
Recipe adapted from www.tablespoon.com