Rating: 4.5 stars
15 Ratings
  • 5 star values: 8
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Because I was careful not to work too much flour into these gnocchi, they didn't come out super dense, dry, and doughy. They stayed nice, moist, and tender. The key here is making them nice and small. The earthy, subtle sweetness from the potato works so well with the bacon, the little touch of rosemary, and butter, making these a great appetizer, side dish, or main.

Recipe Summary

cook:
20 mins
additional:
20 mins
total:
1 hr 10 mins
prep:
30 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Bacon-Butter Sauce (Optional):

Directions

Instructions Checklist
  • Prick a sweet potato all over with a sharp knife and microwave until very soft, 5 to 7 minutes. Let sit until cool enough to handle.

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  • Cut potato in half and scoop flesh into a bowl. Mash or blend until smooth. Add ricotta cheese, egg, kosher salt, and cayenne; mix with a spoon until smooth and combined. Stir in flour until mixture comes together into a sticky ball of dough, adding more flour as needed.

  • Transfer to a floured surface and knead gently, adding flour as needed, until no longer sticky. Divide into 8 portions. Roll into ropes about 1/2-inch thick, using flour as needed. Dust ropes with flour and cut with a bench scraper into 1/2-inch pieces. Transfer pieces onto a sheet pan and let dry on the pan for 15 to 20 minutes, or refrigerate until needed.

  • While gnocchi dry, bring a large pot of salted water to a boil.

  • Cook bacon in a skillet over medium heat until browned and crisp, 7 to 10 minutes. Add butter and cook until lightly toasted, 2 to 3 minutes. Turn off heat and stir in rosemary. Reserve until needed.

  • Stir gnocchi into the pot of boiling water and cook until they float to the top, 3 to 4 minutes. Use a slotted spoon to transfer cooked gnocchi to the sauce.

  • Heat over medium to medium-high heat, coat with sauce, and season with salt. Turn off heat and stir in 1 tablespoon Parmigiano-Reggiano cheese. Transfer to a warm serving bowl and top with additional Parmigiano-Reggiano.

Chef's Notes:

This recipe yields 8 appetizer-sized portions of gnocchi.

I like to roast my sweet potato in the microwave since it's fast and easy, but you could do this in the oven at 375 degrees F (190 degrees C). You can mash the sweet potatoes using a food processor instead of a hand tool, if preferred.

These orange sweet potatoes are sometimes sold as yams in the store. Any variety of sweet potato will work, but these orange ones are the most beautiful, and from what I hear, the most nutritious.

You can use 1 teaspoon fine salt for the gnocchi instead of 1 1/2 teaspoons kosher salt, if preferred.

If you want to fry your gnocchi in its sauce a little more aggressively over higher heat, use a nonstick pan for that, because these can stick.

These gnocchi would also work in your favorite pasta sauce, whether that's a simple, tomato-based marinara, a rich and decadent Gorgonzola cream sauce, or anything you might serve with regular potato gnocchi.

Nutrition Facts

237 calories; protein 7.1g; carbohydrates 35.8g; fat 7.1g; cholesterol 40.5mg; sodium 530.7mg. Full Nutrition
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