Sweet Potato Gnocchi with Broccoli Rabe Pesto


For the gnocchi:

2 large sweet potatoes, about 1.75 lbs

1 egg

2 cups flour

Cayenne pepper

Salt & Pepper

For the sauce:

1 head broccoli rabe, stems removed

1/2 cup basil

1/4 cup olive oil

1 lb ground turkey thigh

1/2 tsp red pepper flakes

1/2 cup chicken broth

1/4 cup white wine

1/2 whole milk

Parmesan cheese

Salt & Pepper

  1. First, to make the gnocchi, boil or bake the potatoes until done. Pass them through a food mill or mash with a fork until smooth. Let this cool for a while before adding the egg. Mix in the egg, a pinch of salt, pepper, and cayenne, and flour until a dough forms in the bowl.
  2. Pinch off about half a tablespoon's worth of dough, roll in a bit of flour to keep it from sticking to your hands, and form into little balls. They won't be perfect! That's OK though.
  3. Boil the gnocchi in water for 2-3 minutes or until they float to the top. Toss in the sauce.
  4. For the sauce: Blanch the broccoli rabe in boiling water for 7-8 minutes. Transfer to an ice water bath for 5 minutes. Squeeze out as much of the water in the rabe as you can using a kitchen towel. 
  5. In a food processor, blitz together the broccoli rabe, basil, olive oil, salt and red pepper flakes. 
  6. On medium heat in a saucepan, brown the turkey thigh until cooked. Add the pesto, chicken broth, white wine, and more salt + pepper to taste (if needed). Let this reduce for 10 minutes or so until the sauce has reduced by half. Add the milk and Parmesan. It won't be a really creamy sauce. 
  7. Toss the gnocchi with the sauce for 5 minutes or so until the gnocchi has absorbed some of the liquid. I had to cook the gnocchi in batches, so I just threw the dumplings into the sauce as I went.