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1
Note: Recipe is best if you have a potato ricer.
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Preheat the oven to 400 F. Using a sharp knife, poke several holes in each sweet potato.
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Put them onto a foil lined baking sheet and bake until tender.
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Depending on their size, this could take anywhere from an hour to an hour and a half.
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They will be soft to the touch when done.
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When the sweet potatoes are cooked, remove the pan from the oven and slice each one open immediately to release steam and let it cool slightly.
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Scoop out the flesh and put the flesh through a potato ricer.
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8
Place the riced potatoes in a non-stick skillet heated over medium heat.
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Cook for 10 minutes, or until some of the liquid has cooked off.
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Transfer to a bowl and let it cool slightly.
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When cooled slightly, add the egg yolk, salt and a half cup of the flour.
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Stir to incorporate.
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The goal is to add as little flour as possible, so keep adding flour little by little until the potatoes form enough of a dough that it can be rolled out into gnocchi.
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It will still be a bit sticky.
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Transfer the dough to a flat surface dusted with more flour.
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16
Cut the dough into four pieces.
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One by one, roll each out into a log about 1/2 3/4 inch thick.
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You can dust more flour on top of the dough to make this easier.
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Using a sharp knife, cut each log into pieces about an inch long.
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Transfer the pieces to a parchment lined or flour coated surface.
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Set aside.
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22
For the sausage and kale, heat the olive oil in a large Dutch oven over medium-high heat.
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Add the chicken sausage, breaking it up as it cooks.
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Cook for a few minutes, until browned.
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Add the garlic and chili flakes, and cook for about 30 seconds.
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Add the white wine and scrape the browned bits off the bottom of the pan.
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Then, add the kale, season with a dash of salt, turn down the heat to medium, and cover.
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Cook for about five minutes, stirring the kale around occasionally.
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29
Remove the lid and allow the kale to finish wilting and the liquid mostly evaporate.
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30
Remove pan from heat.
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31
Cook the gnocchi in a pot of heavily salted boiling water for just a couple of minutes until they float.
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Transfer the cooked gnocchi to the sausage and kale mixture, reserving a bit of pasta water.
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Add a small ladle full of pasta water and the Parmesan to the gnocchi, sausage, and kale.
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Cook for a minute until a light sauce forms.
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Serve with additional Parmesan on top.
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36
Sausage and Kale adapted from Bev Cooks.
