Sweet Potato Gnocchi With Broccoli Rabe And Garlic Sage Butter Sauce Recipe

Cooking Directions

• STEP 1.Start by preparing the sweet potato gnocchi. Boil the sweet potatoes until tender, then mash them until smooth. Add flour, salt, and nutmeg to the mashed sweet potatoes and mix until a dough forms.
• STEP 2.Divide the dough into small portions and roll each portion into a long rope. Cut the rope into small pieces and shape them into gnocchi by rolling them on a fork or gnocchi board.
• STEP 3.Bring a large pot of salted water to a boil and cook the gnocchi until they float to the surface. Remove them with a slotted spoon and set aside.

Cooking Tips

• To make the gnocchi lighter, use a light hand when mixing the dough and avoid overworking it.
• If the dough is too sticky, add a little more flour until it reaches the right consistency.
• You can freeze the uncooked gnocchi for later use. Place them on a baking sheet lined with parchment paper and freeze until firm. Transfer them to a freezer bag and store for up to 3 months.

Storage and Serving

• Serve the sweet potato gnocchi with blanched broccoli rabe and drizzle the garlic sage butter sauce over the top.
• Garnish with grated Parmesan cheese and chopped fresh sage leaves.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a little butter or olive oil.