Up for trying something new? This is a delicious meal but is a bit labour intensive! This is a great recipe that makes 6-8 meals that you can freeze for later use.
Gnocchi Ingredients:
One large sweet potato (1 lb)
1 cup whole milk ricotta cheese
¼ cup Parmesan cheese
1 ½ teaspoons salt
1 ½ cup flour (more for dusting)
Sauce Ingredients:
5 cups finely chopped broccoli (stems, leaves, and florets)
8 tablespoons butter
1/4 cup heavy cream
2 cloves garlic
1 teaspoon sea salt
1/4 cup Parmesan cheese
Gnocchi Instructions:
Stick the sweet potato a few times with a fork, wrap in a damp paper towel, and microwave until soft, about 7 minutes
Removed cooked sweet potato from the skins and transfer to a mixing bowl. Discard the skin.
Mix in the ricotta, parmesan, and salt until well combined and almost completely smooth.
Add the flour 1/2 cup at a time, kneading very gently after each addition. You many find you'll need to add more flour than prescribed. Continue to mix in flour until no longer sticky.
Once the dough is the correct consistency, transfer it to a clean floured work surface and form it into a loaf, about 9×5 inches. Cut a slice off of the loaf on the short side and roll and stretch the slice on a floured surface until it forms a long, skinny rope-like shape. Cut the rope into 1-inch nuggets and transfer to a bowl.
At this point you can place gnocchi on a cookie sheet and place in the freezer to cook later. Or continue to the next step to cook your gnocchi.
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 oil to prevent sticking.
Sauce & Preparation Instructions:
Bring a large pot of water to boil and prepare a bowl with ice water. Add broccoli to the boiling water and cook for 1 minute. Drain and transfer to the ice water to cool and stop the broccoli 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. Once the gnocchi is done, add the broccoli, garlic, and salt and pan-fry for another few minutes. 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 very lightly) and serve immediately with salt, pepper, and a squeeze of lemon juice. *Feel free to add more vegetables. I added sautéed onions, zucchini, and spinach
Recipe modified from Pinch of Yum
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