Gnocchi sweet potato
Ingredients
Gnocchi:
- 1 sweet potato (about 1 lb)
- 1 cup whole milk ricotta cheese
- ¼ cup Parmesan cheese
- 1 ½ tsp salt
- 1 ¼ cup flour (plus more for dusting)
Sauce (optional with broccoli rabe):
- 5 cups finely chopped broccoli rabe (stems, leaves, florets)
- 8 tbsp butter
- ⅓ cup heavy cream
- 2 cloves garlic, minced
- 5–6 sage leaves
- 1 tsp sea salt
- ¼ cup Parmesan cheese
Utensils
- Large pot
- Mixing bowl
- Skillet
- Knife and chopping board
- Wooden spoon
- Fork
Information
Cost: $$
Preparation time: 45 minutes (1h 30min if baking the potato)
Yield: 4 servings (250g each)
Preparation Method
- Cook the sweet potato: Pierce the sweet potato with a fork, wrap in a damp paper towel, and microwave until soft (about 7 minutes). Alternatively, bake for about 1 hour.
- Make the dough: Scoop out the flesh and place in a mixing bowl. Add ricotta, Parmesan, and salt, mixing until smooth. Gradually add flour ½ cup at a time, kneading gently until a soft dough forms (do not over-knead).
- Shape the gnocchi: Transfer the dough to a floured surface, shape into a loaf (9×5 inches), and slice pieces. Roll each piece into a rope and cut into 1-inch segments. Transfer to a bowl.
- Cook the gnocchi: Bring a large pot of salted water to boil. Add the gnocchi and cook until they rise to the surface. Drain and toss with a little olive oil to prevent sticking. Reserve.
- Optional broccoli rabe: Blanch the broccoli rabe in boiling water for 1 minute, then transfer to ice water. Drain and set aside.
- Pan-fry and finish: Heat butter in a skillet until foamy. Add gnocchi and fry until golden brown (work in batches if needed). Add broccoli rabe (if using), garlic, sage, and salt. Cook for a few minutes. Remove from heat, stir in cream and Parmesan, and toss gently until lightly coated.
- Serve hot, seasoned with extra salt, pepper, and lemon juice if desired.