Sweet Potato Gnocchi w/ Broccoli Rabe & Garlic Sage Butter Sauce
Team: Kindle Farm Iron Chef
Host School: Kindle Farm School
Age Group: High School
One 1-lb (2 medium) Sweet Potato
1 cup whole milk ricotta cheese
1/4 cup Parmesan Cheese
1 1/2 teaspoon salt
1 1/4 cup flour (more for dusting)
1 Tablespook Kindle Farm Maple Syrup
Sauce and Other Ingredients:
5 cups finely chopped Broccoli Rabe
2 tablespoons Olive Oil
8 tablespoons butter
1/4 cup heavy cream
2 cloves garlic
5-6 sage leaves
1 teaspoon sea salt
1/4 cup Parmesan Cheese
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.