VIRGINIA THIS MORNING: Sweet Potato Gnocchi & Kale
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.