Chef John's Sweet Potato Gnocchi
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
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Instructions
- 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.
Source
Original recipe: View Original