Recipe: Sweet Potato Gnocchi with Broccolini and Brown Butter Sage

Ingredients

-1 large sweet potato

-1 cup of cottage cheese, strained

-⅓ cup of freshly grated parmesan, plus more for serving 

-1 tsp salt

-1 ¼ cup of flour

-¼ cup of buttermilk

-broccolini 

-2-3 cloves of garlic

-2 tbsp olive oil

-1 stick of butter

-fresh ground pepper

-¼ cup of sage leaves 

Directions 

-Poke holes in the sweet potato with a fork, cover with a damp paper towel, and microwave for 10-12 minutes (until soft)

-With a spoon, scoop out the “flesh” of the sweetpotato and place in the bowl of an electric mixer. 

-In a fine mesh strainer, strain any excess liquid from your cottage cheese and then add to the electric mixer bowl.

-Beat on medium speed until fluffy, adding the salt and parmesan next. Slowly alternate between adding the buttermilk and flour until the dough forms. Do no beat for too long or it will fall apart.

-Next, on a well-floured cutting board, knead your dough. Divide into 4 equal pieces, adding flour when necessary to keep the dough from sticking.

-Prepare a sheet of parchment paper to place the gnocchi on and bring a large pot of salted water to boil.

-Roll out each section of the dough into long pieces of rope, about 1 inch wide. Using a knife, cut the rope into small 1 inch gnocchis and transfer onto the parchment paper. 

-While waiting for the water to boil, heat a large sauce pan with the olive oil and garlic. Next add the broccolini and cover the pan at a medium-low heat.

-Once the water is boiling, add your gnocchis. They will cook very quickly, about 3-5 minutes. (You’ll know they’re ready when they float to the top of the pot). 

-Add the butter to the pan of broccoli and garlic. Heat on low heat for 5-10 minutes, until the butter begins to brown and bubble. Add the sage and stir. Remove from heat and season with black pepper. Pour over plated gnocchis.

-Be sure to serve the gnocchi right away--if you wait too long they will begin to smush. Add extra parmesan if needed.

You can always freeze your gnocchis and save them for later!