Description
This Sweet Potato Gnocchi recipe combines tender, creamy sweet potatoes with ricotta and a touch of warm spices to create delicate gnocchi pillows. These are then pan-fried in a savory maple bacon sauce with bourbon, butter, and smoked paprika, making an inviting dish perfect for a comforting meal.
Ingredients
Scale
For the Gnocchi
- 1 lb. sweet potatoes (2 medium)
- 1/4 cup ricotta
- 2 Tbsp. maple syrup
- 1/2 tsp. kosher salt
- 1/2 tsp. sweet paprika
- 1/4 tsp. freshly ground black pepper
- Pinch freshly grated nutmeg
- 1 large egg
- 1/2 cup whole wheat flour
- 1 1/2 cups all-purpose flour, plus more as needed
For the Maple Bacon Sauce
- 2 slices thick-cut bacon, diced
- 2 Tbsp. butter
- 1/4 cup maple syrup
- 1 Tbsp. bourbon
- 1/2 tsp. smoked paprika, plus more for serving
- Freshly grated Parmesan, for serving
- Chopped fresh herbs
Instructions
- Cook Sweet Potatoes: Wash and dry the sweet potatoes, then pierce all over with a fork. Cook until tender and creamy either in the oven or microwave. Once cooked, let them cool slightly so they can be handled safely.
- Prepare Potato Flesh: When the potatoes are cool enough to handle, cut each in half and scoop out the insides, discarding the skins. Use a ricer to mash the potato flesh or mash well with a fork until smooth.
- Make Gnocchi Dough: In a large bowl, combine the riced potatoes, ricotta, maple syrup, kosher salt, sweet paprika, black pepper, nutmeg, and egg until the mixture is smooth. Fold in the whole wheat flour, then gradually add the all-purpose flour ¼ cup at a time until a soft dough forms. Cover the dough and chill it for 30 minutes or up to overnight.
- Form Gnocchi: Divide the chilled dough into 4 equal pieces. Roll each piece on a lightly floured surface into a long rope about ½ inch in diameter. Cut the ropes into 1-inch pieces and arrange them on a lightly floured baking sheet. Optionally, roll each piece along the tines of a fork to create ridges.
- Cook Gnocchi: Bring a pot of salted water to a boil. Cook the gnocchi in batches by dropping them into the boiling water. When the gnocchi float to the top, after about 2 to 3 minutes, use a slotted spoon to remove them.
- Cook Bacon: While gnocchi cooks, heat a large skillet over medium heat. Add the diced bacon and cook until it’s crispy. Transfer the bacon pieces to a plate, leaving about 2 tablespoons of bacon fat in the skillet.
- Fry Gnocchi: Add butter and the cooked gnocchi to the skillet with bacon fat. Fry the gnocchi until golden and slightly crisp, about 3 minutes. Transfer the gnocchi to a plate and set aside.
- Make Maple Bourbon Sauce: In the same skillet, add the maple syrup, bourbon, and smoked paprika. Cook the sauce until it thickens slightly and becomes saucy, approximately 2 minutes.
- Toss and Serve: Return the fried gnocchi to the skillet and toss it to coat evenly with the sauce. Garnish with freshly grated Parmesan, additional smoked paprika, and chopped fresh herbs before serving.
Notes
- You can cook sweet potatoes by baking at 400°F (205°C) for about 45-60 minutes, or piercing and microwaving on high for 8-10 minutes until soft.
- Using a ricer provides the lightest gnocchi; if unavailable, mash thoroughly but avoid lumps.
- The dough should be soft but not sticky; add flour slowly to prevent tough gnocchi.
- Rolling the gnocchi along a fork’s tines creates ridges that hold sauce better, but it’s optional.
- Carefully monitor the boiling water to avoid overcrowding when cooking gnocchi in batches.
- The bourbon adds a subtle depth to the sauce; it can be omitted or replaced with a splash of apple cider vinegar for a non-alcoholic version.
- Serve immediately to enjoy the gnocchi’s perfect texture and sauce coating.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 450
- Sugar: 12g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0.2g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 85mg
