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VIRGINIA THIS MORNING: Sweet Potato Gnocchi & Kale

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RICHMOND, Va (WTVR) - Chef Tammy Brawley created a tasty dish using a few of the Farmer’s Market items that included Sweet Potato Gnocchi and paired it with a flavorful side of braised Kale.

Sweet Potato Gnocchi with Sage Brown Butter

1 medium sweet potato, approximately 1 pound

15 ounces ricotta, drained for 24 hours in cheesecloth

1 large egg

1 cup finely grated Parmesan cheese, plus more for garnish

1 teaspoon kosher salt

¼ teaspoon nutmeg

1 ½ cups all purpose flour, plus more for forming gnocchis

8 tablespoons (1 stick) unsalted butter

10-15 fresh sage leaves

Preheat oven to 450 degrees.  Line a large baking sheet with foil.

Peel sweet potato and dice into ½”- ¾” pieces.  Place in a large bowl and toss with a little olive oil, kosher salt and freshly ground black pepper.  Place in preheated oven and roast until tender about 45-60 minutes.

Remove from oven and let cool.

Place sweet potato in bowl of food processor with remaining ingredients, except butter and sage leaves.  Process until smooth, adding a little more flour if necessary.  Let dough rest in frig for about an hour, but 2 hours is better.

Remove dough from frig and on a floured surface, roll out “snakes” of dough about a foot long.  Using a knife or bench scraper, cut dumplings on the diagonal, not more than about 1” long.

Using a gnocchi board, or the back of a fork, roll the dumplings to give them their grooved shape.  Set aside on a floured sheet tray.

Bring a large pot of salted water to a boil and drop in finished dumplings.  They will float to the top after about 3 minutes.  Cook 1 more minute then remove with a slotted spoon to a serving bowl.

Meanwhile, melt stick of butter on a low temperature and add fresh sage leaves.  Let butter slowly brown and sage leaves will crisp.  Pour sage butter over gnocchis and garnish with shredded Parmesan.

Braised Kale and Lemon

2 tablespoons olive oil

2 medium shallots, minced

1 scallion, minced, plus thinly sliced green tops for garnish

2 cloves garlic, minced

1/4 teaspoon crushed red pepper flakes

1 teaspoon kosher salt and freshly ground black pepper, plus more

1 lemon, very thinly sliced and seeds removed

2 cups low salt chicken broth

1 large bunch curly kale, destemmed

Heat 1 Tbsp. olive oil in a large heavy pot over medium heat. Add shallot, scallion, garlic, red pepper flakes, salt and pepper. Cook, stirring constantly until softened and fragrant, about 6 minutes.

Add lemon slices and cook until lemon slices are tender and starting to turn light golden brown, about 2 minutes. Add chicken broth and kale to pot, and cook until tender and bright green, 4–5 minutes. Season with salt and pepper and remove from heat. Divide kale and sauce among 4 shallow bowls, topping with lemon slices.  Garnish with sliced green onion tops and serve.