Sweet Potato Gnocchi with Maple Bacon Sauce Recipe

I absolutely love this Sweet Potato Gnocchi with Maple Bacon Sauce Recipe because it brings together cozy, comforting flavors with a fresh twist. The gnocchi itself is pillowy soft with just the right hint of sweetness from the maple and sweet potatoes, while the smoky, buttery bacon sauce takes it over the top. It’s perfect for a chilly evening when you want something a little special but still homey and satisfying.

When I first tried making sweet potato gnocchi, I was worried it might fall apart or be too sweet, but this recipe hits the balance perfectly. You’ll find that it holds together beautifully, and the maple-bourbon sauce adds a rich, savory note that keeps everyone coming back for seconds. It’s definitely worth trying if you’re craving gnocchi but want to shake things up with flavors that feel both indulgent and approachable.

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Ingredients You’ll Need

Each ingredient in this Sweet Potato Gnocchi with Maple Bacon Sauce Recipe plays a part in texture and flavor harmony. The sweet potatoes bring moistness and sweetness, while flour helps hold everything together for perfect pillowy bites.

• Sweet potatoes: Choose firm, medium-sized ones for good moisture and sweetness; they form the gnocchi’s base.
• Ricotta: Adds creaminess and tenderness without weighing down the dough.
• Maple syrup: Use real maple syrup for that distinct sweet depth in both the gnocchi and sauce.
• Kosher salt: Essential for balancing flavor without overpowering.
• Sweet paprika: Gives a subtle smoky warmth that plays well with the maple and bacon.
• Black pepper: Freshly ground is best for a little gentle heat.
• Nutmeg: A pinch adds a cozy, aromatic hint that elevates the gnocchi.
• Egg: Acts as a binder to hold the dough together.
• Whole wheat flour: Adds a nutty flavor and extra texture.
• All-purpose flour: Helps achieve the right dough consistency and lightness.
• Thick-cut bacon: For that smoky, crispy crunch in the sauce.
• Butter: Creates a rich, silky base for the sauce and helps fry the gnocchi to golden perfection.
• Bourbon: A splash adds a boozy warmth and depth to the sauce.
• Smoked paprika: Used in the sauce to amplify the smoky notes.
• Parmesan cheese: Freshly grated for garnish — adds salty tang and umami.
• Fresh herbs: I like chopped parsley or sage for brightness and a fresh finish.

Variations

One of the best things about this Sweet Potato Gnocchi with Maple Bacon Sauce Recipe is how easy it is to tweak to suit your mood or dietary needs. I encourage you to make it your own and have fun experimenting with different flavors and ingredients.

• Vegetarian Option: Skip the bacon and use smoked mushrooms or caramelized onions for that depth of flavor without meat. I tried this version with shiitake mushrooms once and loved the earthy notes.
• Spicy Kick: Add a pinch of cayenne or red chili flakes to the sauce for those who like a little heat—my family loves this spicy twist on chilly nights.
• Gluten-Free: Swap all-purpose flour with a gluten-free blend; just note the dough might be a bit more delicate, so handle with care.
• Herb Swap: Try sage or thyme instead of parsley to change the flavor profile; I find sage especially lovely and seasonally fitting in fall.

How to Make Sweet Potato Gnocchi with Maple Bacon Sauce Recipe

Step 1: Cook and Prepare the Sweet Potatoes

Start by washing and drying your sweet potatoes, then pierce them all over with a fork. I usually roast them in the oven for about 45-60 minutes until tender—it brings out a richer sweetness—but you can also microwave to save time. Once cooked, let them cool just enough to handle before cutting in half and scooping out the soft insides. Using a potato ricer here is a game-changer because it produces a fluffy, lump-free base. If you don’t have one, mash well with a fork but avoid over-mashing as too much moisture can weigh down the dough.

Step 2: Mix the Dough

In a big bowl, combine the riced sweet potatoes with ricotta, maple syrup, salt, sweet paprika, freshly ground black pepper, nutmeg, and the egg. Stir together until completely smooth and creamy. Then fold in the whole wheat flour before gradually adding your all-purpose flour a little at a time. The dough should come together into a soft but manageable ball; if it’s sticky, sprinkle on more flour—but be careful because too much will make the gnocchi dense. Cover the dough tightly and chill it for at least 30 minutes or up to overnight, which helps it firm up and makes rolling easier.

Step 3: Shape Your Gnocchi

Divide dough into four equal parts, then roll each into long ropes about half an inch thick. Cut ropes into 1-inch pieces. This part reminds me of playtime in the kitchen—getting the size just right is fun and relaxing. If you want fancy gnocchi, roll each piece over the back of a fork’s tines to create classic ridges that help sauce cling. Lay them out on a lightly floured sheet, keeping them separate so they don’t stick together.

Step 4: Boil and Fry the Gnocchi

Drop the gnocchi in batches into a pot of salted, boiling water. Watch closely — as soon as they float to the surface, usually in 2 to 3 minutes, they’re done. Use a slotted spoon to scoop them out and set aside.

In a large skillet on medium heat, cook diced bacon until crispy, then remove it to a plate but keep about 2 tablespoons of the rendered bacon fat. Add butter to that fat and then toss the gnocchi in the skillet, frying until they turn golden and slightly crispy—about 3 minutes. This frying step isn’t just for texture; it adds a fantastic nuttiness and caramelization that makes the dish irresistible.

Step 5: Make the Maple Bacon Sauce

Keep the skillet on medium heat after removing the gnocchi. Pour in maple syrup, bourbon, and smoked paprika, stirring to combine. Cook the sauce for around 2 minutes until it thickens slightly to a glaze. Toss the fried gnocchi back in the sauce to coat evenly, and then sprinkle the crispy bacon pieces over the top. This sauce beautifully balances sweetness with smoky richness – the bourbon adds a subtle warmth that’s pure magic.

Step 6: Serve with Your Favorite Garnishes

Finish your Sweet Potato Gnocchi with Maple Bacon Sauce Recipe by sprinkling fresh Parmesan, a little more smoked paprika, and chopped herbs like parsley or sage on top. Serve immediately while warm and enjoy every melt-in-your-mouth bite.

How to Serve Sweet Potato Gnocchi with Maple Bacon Sauce Recipe

Garnishes

I always top this dish with freshly grated Parmesan and lots of chopped fresh parsley, but you can swap parsley for sage or even thyme for an herbaceous punch. A light dusting of smoked paprika on top not only adds color but enhances the smoky flavor from the sauce. You can also add toasted pecans or walnuts for an unexpected crunch that complements the sweet and savory notes beautifully.

Side Dishes

To keep it balanced, I usually pair this dish with a simple green salad tossed in lemon vinaigrette or some roasted Brussels sprouts. A crisp salad helps cut through the richness of the sauce, while roasted veggies echo that warm, earthy vibe the sweet potatoes bring. If you’re feeling adventurous, a lightly steamed sauté of kale with garlic goes wonderfully too.

Creative Ways to Present

For a special occasion, I sometimes plate each gnocchi individually using tweezers for a refined look, drizzle the sauce in a swirl, and garnish with microgreens. You can also serve this gnocchi as a tapas-style appetizer by placing a few pieces in mini bowls with extra sauce and bacon sprinkled on top—perfect for sharing at dinner parties!

Make Ahead and Storage

Storing Leftovers

I like to store any leftover cooked gnocchi in an airtight container in the fridge for up to 2 days. Keep the sauce separate if you can to prevent the gnocchi from getting soggy. When ready to eat, a quick sauté in a hot pan revives the gnocchi’s crispy edges and warms them through beautifully.

Freezing

This Sweet Potato Gnocchi with Maple Bacon Sauce Recipe freezes really well! Freeze the uncooked gnocchi on a baking sheet lined with parchment paper until solid, then transfer to a freezer bag. When you want a quick meal, cook the frozen gnocchi straight from the freezer—they’ll float up just like fresh ones, usually taking a minute or two longer.

Reheating

Reheat leftovers gently in a skillet over medium heat, adding a touch of butter or oil to crisp them back up. Avoid microwaving if you can, as it tends to make gnocchi rubbery. Stir the maple bacon sauce back in once heated through, and you’re good to go!

FAQs

Final Thoughts

This Sweet Potato Gnocchi with Maple Bacon Sauce Recipe truly feels like a warm hug on a plate to me. It’s become my go-to when I want something comforting yet a little special, especially during the fall and winter months. I hope you’ll give it a try — you might just find it becomes a new classic in your kitchen like it did in mine. Enjoy cooking and don’t forget to savor every bite!

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