Homemade sweet potato gnocchi prepared in a buttery sauce with bacon, shallots, garlic, brown sugar, cinnamon, nutmeg, thyme, and rosemary.
Sweet potato gnocchi
- 2 medium sweet potatoes (about 8 ounces each)
- 1 egg, beaten
- 2–3 cups BRM Unbleached All-Purpose Flour (as needed)
- 1 teaspoon salt, plus more for water
- 4 strips bacon, chopped
- 1 medium shallot, minced
- 1 garlic clove, minced
- 2–3 sprigs thyme, leaves removed
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon brown sugar
- 6 tablespoons unsalted butter
- 1 sprig rosemary, removed from sprig and finely chopped
- Fresh parsley, for garnish
- Freshly grated parmesan cheese, for serving
For the gnocchi
- Wash potatoes and pierce the skin all over with a fork. Bake sweet potatoes for 45 minutes at 425°F or microwave for 10 minutes, rotating halfway through. Potatoes should be tender enough to easily mash. Remove the skin or scoop the potatoes out from the peel. Using a potato ricer, masher, or fork, mash the potatoes on a floured surface to form a 1-inch thick layer. Season all over with 1 teaspoon of salt. Let cool before adding the egg.
- Pour beaten egg over the potatoes and incorporate with a fork. Evenly top with 2 cups of flour and slowly incorporate using the fork. Once doughy, knead until incorporated and smooth. If the dough is sticky, add more flour until you can easily work the dough without it sticking to your hands. The dough should be easily malleable but dry to the touch (almost like playdough). Be sure not to over-knead the dough. Clean up your work surface and apply more flour as needed.
- Cut the dough into eight equal pieces and roll into ropes roughly 1/2-3/4 inch in diameter. If the dough starts to feel sticky, dust it with more flour. With a sharp knife, slice ropes into 1/2-inch pillows and set aside on a floured surface or baking sheet.
- If adding the ridges, gently roll the gnocchi down the backside of a fork, pressing gently but firm enough to create a uniform ridge around the circumference. Keep gnocchi well-floured and set aside until ready to boil. See notes below on freezing.
- Bring a large pot of generously salted water to a boil. Cook gnocchi until they float to the surface, about 2-3 minutes. Drain once cooked.
For the sauce
- Meanwhile, in a large skillet over medium heat, cook bacon until browned and fully cooked through. Transfer to a lined plate to drain. Discard or wipe up the majority of the bacon grease, leaving behind a thin coating for flavor.
- Melt 1 tablespoon of butter and add shallots. Cook until tender and starting to slightly brown, about 2 minutes. Add garlic and cook for 1 more minute. Melt the remaining 5 tablespoons of butter with rosemary, thyme, cinnamon, and nutmeg. Heat for 5 minutes so the flavors can meld together.
- Return bacon and add gnocchi. Toss to coat in the sauce. Serve immediately topped with fresh parsley and plenty of freshly grated parmesan cheese.
An important thing to note is that not all potatoes are created equal. Moisture content will dictate how much flour is needed in the recipe. While my recipe starts with 2 cups of flour, you may need an extra 1/2-1 cup.
Gnocchi freezes really well. You can make the pasta a few days in advance and boil it with no other adjustments. Frozen gnocchi should not be thawed prior to cooking. To freeze gnocchi, freeze on a baking sheet until frozen through. Once it’s cold, you can transfer it to a plastic bag for longer storage. This prevents pieces from sticking together.
- Serving Size: 1/4
- Calories: 799
- Sugar: 1.9g
- Sodium: 1175mg
- Fat: 27.6g
- Saturated Fat: 14.2g
- Carbohydrates: 115.9g
- Fiber: 8.9g
- Protein: 20.8g
- Cholesterol: 108mg
Keywords: sweet potato gnocchi