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In The Marley Kitchen: Sweet Potato Gnocchi with Broccoli Rabe and Garlic Sage Butter Sauce

Sweet Potato Gnocchi


  • 2 large potatoes

  • 1 cup flour

  • ½ cup flour for rolling


  1. Preheat oven to 350 degrees. Poke & bake sweet potatoes for 45 minutes.

  2. Remove from oven & puree, a food processor works best.

  3. In a mixing bowl or stand mixer, combine flour & sweet potato puree. Switch to dough hook & knead for 4 minutes or knead by hand.

  4. Bring a large pot of water to a boil.

  5. 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.

  6. 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.

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