Making homemade gnocchi is easier than it may seem!

INGREDIENTS

• 1 large sweet potato (about 1 pound)
• 1 cup ricotta cheese
• ¼ cup grated parmesan cheese
• 1 ½ teaspoons salt
• 1(+) cup whole wheat pastry flour
• 1 bunch broccolini, chopped into bite-sized pieces
• 4 tablespoons avocado oil
• 2 cloves garlic, minced
•  6 sage leaves, chopped
• Salt and Pepper
•  ¼ cup parmesan cheese
• 1 lemon, juiced

INSTRUCTIONS

1. Preheat oven to 400 degrees F and prick sweet potato all over with a fork. Roast until easily pierced with a fork – 45-60 minutes.
2. Once cooled enough to handle, remove skin, and mix sweet potato with ricotta, ¼ cup parmesan, and salt and mash to combine.
3. Add ½ cup flour and mix until just combined.
4. Add remaining ½ cup flour and mix. Turn onto a floured board and knead until smooth, being careful not to over knead. Add a little more flour if needed until the dough is tacky but not sticking to your hands.
5. Working in batches, remove portions of the dough and roll into a long rope about the thickness of your thumb.
6. Cut into one-inch segments and repeat with remaining dough.
7. Lightly flour gnocchi pieces as needed while you roll and cut the rest.
8. Bring a large pot of water to a boil and add the gnocchi.
9. Boil until they rise to the top of the water.
10. Drain and toss gently with a little olive oil to prevent sticking.
11. Bring a pot of water to a boil and prepare a bowl of ice water.
12. Add broccolini and cook for 1-2 minutes or until bright green.
13. Drain and transfer to ice water bath to stop cooking.
14. Heat avocado oil over medium high heat and add gnocchi, cooking until golden brown.
15. Add the garlic, sage and cook one minute more.
16. Season with salt and pepper and add remaining parmesan cheese, tossing to coat.
17. Squeeze a little lemon juice and serve.