Sweet Potato Gnocchi with Broccoli Rabe and Garlic Sage Butter Sauce
Ingredients
- 1 sweet potato One -lb
- 1 cup 1 cup whole milk ricotta cheese
- 1/4 cup 1/4 cup Parmesan cheese
- 1 1/2 teaspoons 1 1/2 teaspoons salt
- 1 1/4 cup 1 1/4 cup flour (more for dusting)
- 5 cups 5 cups broccoli rabe finely chopped (stems, leaves, and florets) – optional
- 8 tablespoons 8 tablespoons butter
- 1/3 cup 1/3 cup heavy cream
- 2 garlic cloves , minced
- 56 sage leaves –
- 1 teaspoon 1 teaspoon sea salt
- 1/4 cup 1/4 cup Parmesan cheese
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Instructions
- 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 1/2 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 9×5 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 (optional): 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 for a few minutes 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.
Source
Original recipe: View Original