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How to Make Chef John's Sweet Potato Gnocchi - A Step-by-Step Guide

Chef John's Sweet Potato Gnocchi is a delightful and flavorful twist on the classic Italian dumpling. This recipe takes the traditional potato gnocchi and gives it a touch of sweetness and earthy flavor by using sweet potatoes as the main ingredient. The result is a pillowy and tender gnocchi that is bursting with rich, warm flavors.

Sweet potatoes are not only delicious, but they are also incredibly nutritious. Packed with vitamins, minerals, and fiber, sweet potatoes are a healthy a...

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Ingredients

  • 1 large orange sweet potato
  • ¼ cup whole-milk ricotta cheese (Optional)
  • 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

Information

  • Prep Time: 30 mins
  • Cook Time: 20 mins
  • Additional Time: 15 mins
  • Total Time: 1 hr 5 mins
  • Servings: 8

  • Prick sweet potato all over with a sharp knife. Microwave until very soft, 5 to 7 minutes. Let sit until cool enough to handle.
  • 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 dough to a floured surface and knead gently, adding flour as needed, until no longer sticky. Divide into 8 equal portions. Roll each into a rope, 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.
  • Make sauce: Cook bacon, stirring occasionally, in a skillet over medium heat until browned and crisp, 7 to 10 minutes. Add butter; cook and stir until lightly toasted, 2 to 3 minutes. Turn off heat and stir in rosemary. Set sauce aside.
  • Bring a large pot of salted water to a boil. Cook gnocchi in boiling water until they float to the top, 3 to 4 minutes. Use a slotted spoon to transfer gnocchi to sauce in the skillet.
  • Place the skillet over medium to medium-high heat; coat gnocchi with sauce, season with salt, and cook until heated through. Turn off heat and stir in 1 tablespoon Parmigiano-Reggiano cheese.
  • Transfer gnocchi to a warm serving bowl and top with remaining Parmigiano-Reggiano.

    • Nutrition

    237 cal.

    • Total Fat: 7g
    • Saturated Fat: 4g
    • Cholesterol: 41mg
    • Sodium: 531mg
    • Total Carbohydrate: 36g
    • Dietary Fiber: 3g
    • Total Sugars: 3g
    • Protein: 7g
    • Vitamin C: 1mg
    • Calcium: 60mg
    • Iron: 2mg
    • Potassium: 259mg

    Categories

    Vegetarian recipes
    Italian recipes
    Pasta recipes
    Dinner recipes
    Comfort food recipes