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.

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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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Reviews (11)

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18 Ratings
  • 5 star values: 9
  • 4 star values: 9
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/18/2020
So delicious! Easy recipe. Enjoyed making it and eating It. - with fresh spinach + toasted crumbs on the side Read More
(2)
Rating: 4 stars
04/29/2020
So yum! I didn’t have the ricotta, but still so light and pillowy. Will definitely make this again! Read More
(1)
Rating: 5 stars
05/04/2020
I followed the directions exactly (except for Sage instead of rosemary, which chef John suggest) and it was delicious. The gnocchi were soft and pillowy and the sauce was light and flavorful. They do take time (1hr+) and a little bit of work to make but nothing that is out of reach for even basic cooks. Read More
(1)
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Rating: 4 stars
05/01/2020
We just happened to have all the ingredients for this on hand (minus the rosemary.) I beefed it up a bit by adding some kale (ours was about to go bad.) Both the hubs and the 6 year old LOVED it. Definitely will make again! Read More
(1)
Rating: 5 stars
04/29/2020
It was easy to make and it turned out delicious. Thank you Chef John for another amazing recipe! Read More
(1)
Rating: 5 stars
05/17/2020
I'm not much of a cook/chef but I use the Allrecipes site all the time and I've never been disappointed. Chef John is a favorite...although I'd love to ask him why it seems he uses cayenne pepper in EVERYTHING. This Sweet Potato Gnocchi in particular turned out great. It was a little complex for an absolute novice like myself but the instructions were clear and the video was really helpful...and entertaining. It was absolutely delicious. Read More
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Rating: 4 stars
01/10/2021
Could use a bit more flavor, but that might be my bacon sauce, next time I'll try gorgonzola. I thought it would be more difficult to make than it was, so I was happy that it turned out so good, and didn't take me as long as I though. I always like Chef's John's videos, he is so amusing. Read More
Rating: 4 stars
04/29/2020
I watched the video today and spntaneously decided to pick up the ingredients on my way home from work. I've never made gnocchi before but Chef John's instructions and recipes are always beginner friendly. The recipe was flexible and I made a half batch! They turned out soft and pillowy on the inside and crispy on the outside. The sauce was okay but thats because I'm not a big fan of bacon. I'll pass on the sauce next time but I'll definitely make this recipe again in the future! Read More
Rating: 5 stars
05/17/2020
Tasted great, the dough was tough to get used to being so wet but you get used to it. Read More