Sweet Potato Gnocchi With Broccoli Rabe

Vibrant orange sweet potato gnocchi is paired with tender green broccoli rabe and a creamy cauliflower sauce in this pretty and tasty recipe. Made without gluten, dairy, eggs, or problematic oils, this recipe is a great choice for a beautiful meal that is also clean and healthy.

Sweet potatoes help cleanse and detox the liver from viral byproduct and toxins. They help nourish the skin and support the adrenal glands.

Cauliflower contains trace mineral boron, which supports the entire endocrine system.

Sweet Potato Gnocchi With Broccoli Rabe

Ingredients:

• 2 large sweet potatoes (at least 1 lb) (yields 1 1/2 cups mashed)
• 1/2 cup potato flour + 2 tbsp (for dusting)

For the creamy sauce:

• 6 ounces cauliflower
• 3/4 cup water or unsweetened almond milk
• 1 tsp fresh lemon juice
• 1 tsp avocado oil
• 2 garlic cloves, finely minced
• 5 sage leaves
• 3 cups broccoli rabe, chopped (or substitute with broccoli or broccoli florets)

Directions:

To make the cauliflower sauce, steam the cauliflower in a steaming basket over boiling water until soft, 4-5 minutes. Drain and place in a high-speed blender. Add the water and lemon juice and blend until smooth. Season to taste with sea salt and black pepper, then set aside.

To make the broccoli rabe, steam the broccoli in a steaming basket over boiling water until soft, about 4-5 minutes. Drain and place in an ice bath to stop the cooking. Drain again and set aside.

To make the gnocchi, preheat oven to 400F/200C. Pierce the sweet potatoes with a fork, arrange on a baking sheet covered with parchment paper and bake for 40-50 minutes or until tender. Set aside to cool.

Slice the sweet potatoes in half and scoop out the insides, discarding the skin. Place the insides in a food processor and process until smooth, alternatively you can use a potato masher for this. Measure out 1 1/2 cups of sweet potato mash and reserve the rest for another recipe.

Prepare a clean working surface and cover lightly with potato flour. Spread the mashed sweet potato on top, then evenly dust with the rest of the potato flour. Gently work the flour into the dough, until the mixture is not sticky anymore. Do not overwork or it will become sticky again. Form a ball from the dough and cut it into four pieces. Working one piece at a time, roll the ball into a log about 1/2 inch wide. Cut the log into 1-inch pieces. Repeat with the rest of the dough pieces.

Bring salted water to a boil in a large pot and add the gnocchi. Cook for 3 minutes or until the gnocchi floats to the top. Drain and set aside

Place a medium-sized, non-stick skillet over medium-high heat. Add avocado oil and the sage and sauté for a few minutes. Add the gnocchi and garlic and cook for 5-10 minutes, until browned and crispy. Add the broccoli rabe to the pan and cook for another 2 minutes. Season with sea salt and black pepper to taste.

Transfer the gnocchi to serving bowls and pour the cauliflower sauce on top, about 1/3 cup per serving. Serve immediately.

Serves 2

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This item posted: 02-Apr-2022