Name: Cottage Cheese Sweet Potato Gnocchi
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 4 servings
Ingredients: 2 medium sweet potatoes (about 1 pound); 1/2 cup full-fat cottage cheese; 1/4 cup finely grated Parmesan; 1/2 teaspoon kosher salt; 1 large egg, lightly beaten; Freshly ground black pepper; 3/4 cup all-purpose flour, plus more for dusting (up to 1/4 cup); 10 ounces broccolini, ends trimmed (from 1 to 2 bunches); 2 tablespoons olive oil; 8 ounces sweet Italian chicken sausage, casings removed; 4 cloves garlic, finely grated; 1/2 cup sodium-free chicken broth; 1/4 teaspoon crushed red pepper flakes; 1/4 cup grated Parmesan

Directions

For the gnocchi: Pierce the sweet potatoes all over with a fork. One at a time, microwave each sweet potato on high on a plate for 4 minutes. Flip, then microwave until tender and easily pierced with the tip of a paring knife, 3 to 5 minutes more. Let sit until cool enough to handle, about 5 minutes, then cut each potato in half lengthwise and scoop the flesh into a potato ricer. Discard the skin. Rice onto a large plate and let cool completely.
Add the cottage cheese to a mini chopper or food processor and pulse until the curds break down and it resembles ricotta. Transfer to a large bowl and add the riced sweet potato, Parmesan, salt, egg and some pepper. Fold in the flour 1/4 cup at a time until the dough is slightly sticky.
Line a baking sheet with parchment and dust with 1 tablespoon flour. Set aside. Dust a work surface with 1 tablespoon flour, then transfer the dough to it. Top with another tablespoon of flour. Pat the dough into a disk, then cut into 4 wedges. Working with 1 wedge at a time, roll each into a 1/2-inch-thick rope, then cut into 1/2-inch-thick pieces. Transfer to the prepared baking sheet. Optional: Press each piece lightly with a fork dipped in flour to create ridges. Refrigerate until ready to use.
For the broccolini and sausage: Bring a large pot of water to a boil. Add the broccolini and cook until crisp-tender and bright green, 2 to 3 minutes. Using tongs, immediately transfer the broccolini to a colander (reserve the boiling water) and rinse under cold water. Roughly chop into bite-sized pieces and set aside.
Heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned in areas and no longer pink, 3 to 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the chicken broth, scraping up any browned bits from the bottom of the skillet, and bring to a simmer. Cook until the liquid is reduced by half, about 3 minutes. Add the broccolini and red pepper flakes and cook 1 minute more.
Meanwhile, add the gnocchi to the reserved boiling water and cook until they float to the top, 2 to 5 minutes. Transfer to the skillet along with 1/2 cup of the cooking water. Cook, gently tossing, until a sauce forms that coats the gnocchi, about 2 minutes.
Divide among 4 shallow bowls and sprinkle with the Parmesan.

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