In The Marley Kitchen: Sweet Potato Gnocchi with Broccoli Rabe and Garlic Sage Butter Sauce
December 7, 2016
Sweet Potato Gnocchi
2 large potatoes
1 cup flour
½ cup flour for rolling
Preheat oven to 350 degrees. Poke & bake sweet potatoes for 45 minutes.
Remove from oven & puree, a food processor works best.
In a mixing bowl or stand mixer, combine flour & sweet potato puree. Switch to dough hook & knead for 4 minutes or knead by hand.
Bring a large pot of water to a boil.
Roll out dough, it will still be slightly sticky, using flour & your hands to make rolls. use a fork to make traditional gnocchi indentions(optional). Cut into pieces.
Boil gnocchi until a few seconds after it rises to the top & strain.
Broccoli Rabe and Garlic Sage Butter Sauce
5 cups finely chopped 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
a fresh lemon
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.
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.