Sweet Potato Gnocchi with Sausage and Rapini Recipe

Name: Sweet Potato Gnocchi with Sausage and Rapini
Prep time: 1 h 30 min
Cook time: 2 h 30 min
Total time: 4 h
Yield: 8 servings, 1-1/2 cups (375 mL) each
Ingredients: 1-1/2 cups ricotta cheese; 2 large sweet potatoes (2 lb./900 g); 1 cup Kraft 100% Parmesan Aged Grated Cheese, divided; 1 Tbsp. brown sugar; 1 Tbsp. lemon zest; 1 tsp. sea salt; 1 pinch ground cinnamon; 2-1/2 cups all-purpose flour; 1 bunch rapini, trimmed; 2 Tbsp. extra virgin olive oil, divided; 1 lb. (450 g) Italian sausage, casings removed; 2 Tbsp. unsalted butter; 1 jar (650 mL) Classico Riserva Arrabbiata Pasta Sauce, warmed; 1/4 tsp. freshly ground black pepper

Ingredients

1-1/2 cups ricotta cheese
2 large sweet potatoes (2 lb./900 g)
1 cup Kraft 100% Parmesan Aged Grated Cheese, divided
1 Tbsp. brown sugar
1 Tbsp. lemon zest
1 tsp. sea salt
1 pinch ground cinnamon
2-1/2 cups all-purpose flour
1 bunch rapini, trimmed
2 Tbsp. extra virgin olive oil, divided
1 lb. (450 g) Italian sausage, casings removed
2 Tbsp. unsalted butter
1 jar (650 mL) Classico Riserva Arrabbiata Pasta Sauce, warmed
1/4 tsp. freshly ground black pepper

PREP TIME 1h30m	COOK TIME 2h30m	TOTAL TIME 4h
YIELD 8 servings, 1-1/2 cups (375 mL) each

Instructions

1. Line sieve with cheesecloth; place over bowl. Scoop ricotta into prepared sieve. Refrigerate 2 hours.
2. Pierce sweet potatoes all over with fork; place on microwaveable plate. Microwave on HIGH 8 min. Turn potatoes over; continue microwaving 9 to 10 min. or until very tender. Cool slightly. Cut potatoes lengthwise in half. Scoop pulp into large bowl; discard skins. Cool potato pulp completely.
3. Add drained ricotta to potato pulp. Using hand blender or food processor, blend until smooth. Add 3/4 cup Parmesan cheese, sugar, lemon zest, salt and cinnamon; mix well. Stir in flour, 1/2 cup at a time, until soft dough forms. Turn dough out onto floured work surface; divide into 4 pieces. Roll one piece into 3/4-inch wide log; cut into 3/4-inch lengths. With finger, roll each piece up the back of a fork to create ridges on one side. Transfer to floured baking sheet. Repeat with remaining dough.
4. Bring large pan of water to boil. Add 1/4 of the gnocchi; cook 3 to 4 min. or until they float to surface. Remove from water with slotted spoon; place on greased large rimmed baking sheet. Set aside. Repeat with remaining gnocchi. In same pot of boiling water, blanch rapini 20 sec. or until bright green; transfer rapini with slotted spoon to bowl of ice water. Stir until chilled. Drain well, then spread onto kitchen towels to absorb any remaining liquid.
5. Heat 2 tsp. oil in large cast-iron or stainless steel skillet on medium heat. Break sausage into 1-inch chunks, then add to skillet. Cook 10 min. or until done, stirring occasionally and deglazing skillet with a splash of water if necessary to prevent sausage from sticking to bottom of skillet. Transfer sausage to plate; cover to keep warm. Drain fat and any liquid from skillet, then wipe skillet clean.
6. Heat same skillet on high heat. Add rapini to skillet; cook 2 min. on each side or until evenly browned on both sides. Transfer to cutting board; cut into 2-inch lengths. Cover to keep warm.
7. Heat remaining oil in large nonstick skillet on medium heat. Add half the butter; cook until melted. Stir in half the gnocchi; cook 4 min. or until evenly browned, stirring occasionally. Remove from skillet. Repeat with remaining butter and gnocchi.
8. Spoon half the pasta sauce evenly onto 8 plates; top with gnocchi, sausage, rapini and remaining pasta sauce. Sprinkle with pepper and remaining Parmesan cheese.