Test Kitchen: Sargent Choice Sweet Potato Gnocchi

Mia Sugarman, SAR Dietetics ‘22

Sargent Choice Sweet Potato Gnocchi
Recipe modified from PinchOfYum
Yield: 6-8 Servings

Ingredients for Sweet Potato Gnocchi:
Gnocchi:
1-lb sweet potatoes
1 cup ricotta cheese or silken tofu
¼ cup parmesan cheese or alternative
1 ½ teaspoons salt
1 ¼ cup white whole wheat flour (more for dusting)

Sauce and other ingredients:
5 cups finely chopped broccoli rabe (stems, leaves and florets)
8 Tablespoons margarine or butter
⅓ cup milk or alternative
2 cloves garlic, minced
5-6 sage leaves
1 teaspoon sea salt
¼ cup parmesan cheese or alternative

Directions:
1. Stick the sweet potato a few times with a fork, wrap in a damp paper towel, and microwave until soft (about 7 minutes)
2. Scoop the flesh of the sweet potato into a mixing bowl, discarding the skin. Mix the ricotta, parmesan, and salt until well combined and almost completely smooth. Add the whole wheat flour ½ cup at a time, kneading very gently after each addition.
3. Eventually, as the dough becomes easier to handle, transfer it to a clean floured surface and form it into a loaf, about 9×5 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 a boil and add the gnocchi until they rise to the top. Drain and toss gently with a little olive oil to prevent sticking. At this point, the gnocchi can be refrigerated, frozen, or kept out to continue the recipe.
5. 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 one minute. Drain and transfer to the ice water to cool and stop the broccoli rabe from cooking further. Drain again and set aside.
6. Put it all together. Heat the margarine in a large skillet over medium high heat until lightly bubbling. Add the gnocchi and pan-fry until golden brown on the outside. Add the broccoli rabe, garlic, sage, and salt and pan-fry for a few minutes. Remove from heat and let cool for a few minutes so the margarine thickens just a little. Add the milk to the pan along with the parmesan cheese or alternative. Toss gently a few times to combine and serve immediately with salt, pepper, and a squeeze of lemon juice for taste.

What we liked:

  • Shaping the gnocchi is fun to do with friends.
  • The recipe is a vegetarian dish and can be modified to be vegan.
  • The dish is filling and contains a lot of colors and flavors.
  • Both the sauce and topping can be modified for different flavor and diet preferences.

Suggestions:

  • Roll the gnocchi and use a fork in order to create the desired shape.
  • Incorporate different vegetables, spices or cheese into the recipe, according to your preference or what you have on hand.
  • Protein can be added to the meal for lasting energy, such as chicken, fish or tofu.

Nutritional value:

  • Sweet potatoes contain starch for energy and are a good source of beta-carotene.
  • Ricotta cheese and tofu contain protein and bone strengthening calcium.
  • White whole wheat flour contains fiber for digestive health and filling power.
  • Broccoli rabe provides water and fiber for more filling power and is rich in vitamins and minerals like vitamins C, K, and iron.