Sweet Potato Gnocchi with Broccoli Rabe and Garlic Sage Butter Sauce

• Vegetarian

• Produce

  • 1 1 lb sweet potato
  • 5 cups Andy boy broccoli rabe, stems
  • 2 cloves Garlic
  • 5 Sage, leaves

• Baking & Spices

  • 1 1/4 cup Flour
  • 1 1/2 tsp Salt
  • 1 tsp Sea salt

• Dairy

  • 8 tbsp Butter
  • 1/4 cup Heavy cream
  • 1/2 cup Parmesan
  • 1 cup Whole milk ricotta cheese

Found on pinchofyum.stfi.re

Description

Ingredients

• 1 1-lb sweet potato
• 1 cup whole milk ricotta cheese
• ¼ cup Parmesan cheese
• 1½ teaspoons salt
• 1¼ cup flour (more for dusting)
• 5 cups finely chopped Andy Boy broccoli rabe (stems, leaves, and florets)
• 8 tablespoons butter
• ¼ cup heavy cream
• 2 cloves garlic
• 5-6 sage leaves
• 1 teaspoon sea salt
• ¼ cup Parmesan cheese

Directions

• For the gnocchi: Stick the sweet potato a few times with a fork, wrap in a damp paper towel, and microwave until soft, about 7 minutes. (You can also bake the sweet potato in the oven, which will take closer to an hour.)
• Scoop the flesh of the sweet potato into a mixing bowl. Discard the skin. Mix the ricotta, parmesan, and salt until well combined and almost completely smooth. Add the flour ½ cup at a time, kneading very gently after each addition (don’t over knead it - you don’t want it to get tough).
• Eventually, as the dough becomes easier to handle, transfer it to a clean floured work surface and form it into a loaf, about 9x5 inches. Cut a slice off of the loaf on the short side (think of it as if it were a loaf of banana bread and you were going to cut a slice to eat). Roll and stretch the slice on a floured surface until it forms a long, skinny rope-like shape. Cut the rope into 1-inch segments and transfer to a bowl: this is your gnocchi.
• Bring a large pot of water to boil, add the gnocchi, and boil until the gnocchi rise to the top of the water. Drain and toss gently with a little olive oil to prevent sticking. At this point you can make the rest of the recipe with the gnocchi, refrigerate the gnocchi to finish them later, or freeze them.
• For the Broccoli Rabe: Bring a large pot of water to boil and prepare a bowl with ice water. Add the broccoli rabe to the boiling water and cook for 1 minute. Drain and transfer to the ice water to cool and stop the broccoli rabe from cooking further. Drain again and set aside.
• Putting it all together: Heat the butter in a large skillet over medium high heat until lightly bubbling and foaming. Add the gnocchi and pan-fry until golden brown on the outside (you may have to do this in batches). Once the gnocchi is done, add the broccoli rabe, garlic, sage, and salt and pan-fry for another few minutes (again, working in batches). Remove from heat and let cool slightly so the butter thickens just a little. Add the cream to the pan along with the Parmesan cheese - toss gently a few times to combine (the sauce should coat the gnocchi and broccoli rabe very lightly) and serve immediately with salt, pepper, and a squeeze of lemon juice if you want.