Sweet Potato Gnocchi with Bacon Butter - Food Wishes

Prick the skin of 1 large sweet potato all over with a sharp knife.

Roast the sweet potato in the microwave until completely tender, or in the oven if preferred.

Once cool enough to handle, split the sweet potato in half and scoop the flesh into a bowl.

Mash the sweet potato flesh until smooth using a potato masher.

Add 1 spoon of ricotta cheese (optional), 1 large beaten egg, salt, and cayenne pepper to the bowl and mix thoroughly with a spoon.

Gradually add all-purpose flour to the mixture and stir until it comes together.

Transfer the mixture to a work surface and knead gently, adding more flour if the dough is too wet.

Form the dough into a uniform shape, dust with flour, and cut into quarters.

Roll each piece into half-inch thick ropes, adding flour as necessary to prevent sticking.

Cut the ropes into half-inch pieces to form gnocchi, dusting with flour to prevent sticking.

Transfer the gnocchi to a floured pan, ensuring they are spaced apart, and let them air dry for 15-20 minutes.

Bring salted water to a boil for cooking the gnocchi.

Slice strips of bacon and brown them in a pan over medium heat.

Add butter to the pan with the bacon and let it melt, optionally toasting it until golden brown.

Stir in freshly minced rosemary (or sage or thyme) into the bacon butter and reserve until the gnocchi are cooked.

Cook the gnocchi in the boiling salted water until they float, then drain.

Equipment Needed

Spice Level:

Dietary