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  1. Sweet Potato Gnocchi with Sausage and Rapini

Sweet Potato Gnocchi with Sausage and Rapini

04:00:00 8 servings, 1-1/2 cups (375 mL) each
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8 servings, 1-1/2 cups (375 mL) each

Making tender, pillowy gnocchi pasta from scratch is much easier than you think – and it doesn't even require a pasta maker! These homemade pasta dumplings are perfectly paired with zesty sausage, earthy rapini and the piquant flavour of CLASSICO Riserva Arrabiata Pasta Sauce. Your dinner party guests are sure to love this delicious restaurant-quality dish.

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Make It

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  • Line sieve with cheesecloth; place over bowl. Scoop ricotta into prepared sieve. Refrigerate 2 hours.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Cooking Know-How

Gnocchi dough is very soft. You may be tempted to add more flour as you're working with it, but a soft dough means tender gnocchi.


Rapini is very similar to broccolini, but slightly more bitter. If you don't like that bitterness, feel free to substitute broccolini for the rapini in this recipe.


  • 8 servings, 1-1/2 cups (375 mL) each

Nutritional Information

Serving Size 8 servings, 1-1/2 cups (375 mL) each
Calories 600
% Daily Value
Total fat 27g
Saturated fat 11g
Cholesterol 45mg
Sodium 1060mg
Carbohydrate 63g
Dietary fibre 6g
Sugars 13g
Protein 25g
Vitamin A 290 %DV
Vitamin C 70 %DV
Calcium 35 %DV
Iron 45 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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