We Olive Sweet Potato Gnocchi with Kale Arebequina

This recipe is so enjoyable to make completely from scratch and worth the effort because the pay off is so rewarding. Sweet Potatoes are a heart healthy ingredient and when paired with nutrient-rich kale and extra virgin olive oil you can serve your family a dish from the heart that’s good for the heart!

Servings: 4

Cook Time: 45 minutes

Pair With: a medium-bodied Pinot Noir

Source: WeOlive.com

INGREDIENTS

3 sweet potatoes (3 cups mashed, once cooked)
12 oz. ricotta cheese
1 cup grated Parmesan, plus more for garnish
1 tablespoon salt
3 cups flour
1 bunch kale, rinsed well, dried and cut into 1 inch ribbons
3 tablespoons of We Olive Arbequina extra virgin olive oil, plus more for sautéing and finishing 

DIRECTIONS

Place sweet potatoes on a plate and microwave for 12 minutes, flipping over halfway through cooking time.

Once cool enough to touch but still hot, cut sweet potatoes in half and scoop out flesh. Mash them with a fork in a large bowl. Add salt, ricotta and Parmesan cheese. Add 1/2 cup of flour at a time while continuing to mix with fork. Do not over-mix, just mix until a dough starts to form. Portion dough into four pieces. On a floured surface, roll each portion with your palms into a long snake-like piece, about 1 inch thick. Cut each length of dough into 1/2 inch pieces to form gnocchi. Place cut gnocchi on a parchment-lined baking sheet. If making ahead for later use, put baking sheet directly in freezer. Once frozen, seal in a zip top bag and store for up to a month. When ready to serve, boil in salted water for 4 minutes until gnocchi float to the surface. Drain and shake from water before browning and continue with recipe.

If serving gnocchi right away, heat non-stick sauté pan coated with olive oil over medium heat. Add gnocchi to pan, being careful not to overcrowd. You may need to work in batches depending on your pan size. Sauté until golden, about 4 minutes on one side. Flip gnocchi and sauté for an additional 2 minutes. Add a handful of kale, making sure it is dry before it goes in the pan. Once you add kale, cover with pan with a lid to protect from oil splatter. Sauté kale and gnocchi for an additional 4 minutes or until kale is crispy. Finish with a sprinkle of salt and spoon onto plates. Finish with a sprinkle of Parmesan cheese and a drizzle of Arbequina olive oil.

Chef's Notes:

We Olive Arbequina extra virgin olive oil finishes tender gnocchi created with sweet potato and ricotta.

Wine pairing: Pair with a medium-bodied Pinot Noir with an aroma of cherry and red fruit and an earthy finish to compliment the earthy kale and showcase the sweet potato gnocchi.