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Chef John's Sweet Potato Gnocchi
Chef John's Sweet Potato Gnocchi
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
65 minutes
Chef John's sweet potato gnocchi: Moist pasta in bacon-rosemary butter sauce.
Ingredients:
  • 1 large orange sweet potato
  • 0.25 cup whole-milk ricotta cheese
  • 1 large egg, beaten
  • 1.5 teaspoons kosher salt
  • 1 pinch cayenne pepper
  • 2 cups all-purpose flour, or more as needed
  • 2 slices bacon, cut into 1/2-inch pieces
  • 3 tablespoons unsalted butter
  • 1 teaspoon minced fresh rosemary
  • 2 tablespoons freshly grated Parmigiano-Reggiano, divided, or to taste
Instructions:
  • Pierce sweet potato all over with a sharp knife, then microwave for 5 to 7 minutes until very soft. Allow to cool before handling.
  • Halve the potato and scoop out the flesh into a bowl. Mash or blend until smooth. Add ricotta cheese, egg, kosher salt, and cayenne; mix until smooth. Stir in flour until a sticky dough ball forms, adding more flour as needed.
  • Place dough onto a floured surface and knead gently, incorporating more flour until dough is no longer sticky. Divide into 8 equal portions and roll each into a 1/2-inch thick rope, using flour as needed. Dust ropes with flour, cut into 1/2-inch pieces with a bench scraper, and transfer to a sheet pan to dry for 15 to 20 minutes, or refrigerate until ready to use.
  • Prepare the sauce: Cook bacon in a skillet over medium heat until crispy, about 7 to 10 minutes. Add butter and cook until lightly golden, for about 2 to 3 minutes. Remove from heat and mix in rosemary. Set the sauce aside.
  • 1. Boil a generously salted large pot of water. 2. Cook the gnocchi in the boiling water until they float to the top, which typically takes 3 to 4 minutes. 3. Using a slotted spoon, transfer the cooked gnocchi to the sauce in the skillet.
  • Heat the skillet over medium to medium-high heat. Toss the gnocchi in the sauce, season with salt, and cook until warm. Remove from heat and fold in 1 tablespoon of Parmigiano-Reggiano cheese.
  • Place the gnocchi in a cozy serving bowl and generously sprinkle with the remaining Parmigiano-Reggiano on top.

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