Sweet Potato Gnocchi

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.