Sweet Potato Gnocchi
with Garlicky Broccoli Rabe & Lemon Butter Sauce
INGREDIENTS
- 1 sweet potato, peeled and diced
- 10 oz fresh gnocchi
- 2 garlic cloves, peeled and sliced
- 4 oz broccoli rabe, trimmed and roughly chopped
- 1/4 cup hazelnuts, roughly chopped
- 2 tbsp vegan oat butter
- 1 lemon, juiced
- 2 tbsp vegan parmesan
- 2 tbsp olive oil*
- Salt and pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
INSTRUCTIONS
Bring a large pot of salted water to a boil for the gnocchi and sweet potato. Once water is boiling, add sweet potato and cook until al dente, 6 to 7 minutes. Add gnocchi and cook until sweet potato and gnocchi are tender and cooked through, another 3 to 5 minutes. Reserve ¼ cup cooking water. Drain and set aside. (4-serving meal: reserve ½ cup cooking water).
Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat, add garlic, and cook until fragrant, 1 to 2 minutes. Add broccoli rabe, hazelnuts, and a pinch of salt and pepper. Cook until broccoli rabe is tender, 3 to 4 minutes. Transfer to a bowl and cover to keep warm. Save skillet for the next step. (4-serving meal: use 2 tbsp olive oil).
Add 1 tbsp olive oil to the same skillet over medium heat. Add sweet potato and gnocchi to the skillet and cook, undisturbed, until gnocchi is browned in places, 3 to 5 minutes. Divide gnocchi and sweet potato between serving bowls and top with garlicky broccoli rabe. Save skillet for the next step. (4-serving meal: use 2 tbsp olive oil).
Add butter to the skillet and melt over medium heat. Add reserved cooking water, just half the lemon juice, and a pinch of salt and pepper. Cook until slightly thickened, 1 to 2 minutes. Divide lemon-butter sauce evenly between the bowls of sweet potato gnocchi with garlicky broccoli rabe. Sprinkle with parmesan. Enjoy! TIP: Keep remaining lemon juice for your own use.