Sweet Potato Gnocchi w/ Broccoli Rabe & Garlic Sage Butter Sauce

For the gnocchi:
1. Cut the sweet potato into small pieces and boil until soft.
2.Scoop the flesh into a mixing bowl. Discard the skin. Mix the ricotta, parmesan and salt until well combined and smooth. Add the flour 1/2 cup at a time, kneading very gently after each addition (don't over knead it or it will get touch!)
3. Eventually, as the dough becomes easier to handle, transfer it to a  clean floured work surface and form it into a loaf, about 9x5 inches. Cut a slice off of the loaf on the short side. 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 the gnocchi.
4. 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 to prevent sticking.  at this point you can make the rest of the recipe with the gnocchi, refrigerate the gnocchi to finish them later.

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.
5. 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.  Once the gnocchi is done, add the broccoli rabe, garlic, sage and salt and pan-fry for another few minute (working in batches). Remove from heat and let cool slightly so the butter thickens a little. Add the cream to the pan along with the parmesan cheese- toss gently a few times to combine (should be a light coating) and serve immediately w/ salt, pepper and a squeeze of lemon juice if desired.