Chef John's Sweet Potato Gnocchi recipe

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Ingredients

1 large orange sweet potato
¼ cup whole-milk ricotta cheese
1 large egg, beaten
1 ½ 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
salt to taste
2 tablespoons freshly grated Parmigiano-Reggiano, divided, or to taste

Nutrition Info

237.2 calories
carbohydrate: 35.8 g
cholesterol: 40.5 mg
fat: 7.1 g
fiber: 2.6 g
protein: 7.1 g
saturatedFat: 3.9 g
servingSize: -
sodium: 530.7 mg
sugar: 2.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

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

  5. 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.

  6. 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.

  7. 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.

Recipe Yield

8 servings

Recipe Note

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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