Chef John's Sweet Potato Gnocchi recipe
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Ingredients
- 1 large orange sweet potato ¼ cup whole-milk ricotta cheese 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
Nutrition Info
- 237.2 caloriescarbohydrate: 35.8 gcholesterol: 40.5 mgfat: 7.1 gfiber: 2.6 gprotein: 7.1 gsaturatedFat: 3.9 gservingSize: -sodium: 530.7 mgsugar: 2.5 gtransFat: : -unsaturatedFat: : -
Directions Chef John's Sweet Potato Gnocchi
Directions
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Prick a sweet potato all over with a sharp knife and 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 to a floured surface and knead gently, adding flour as needed, until no longer sticky. Divide into 8 portions. Roll into ropes 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.
While gnocchi dry, bring a large pot of salted water to a boil.
Cook bacon in a skillet over medium heat until browned and crisp, 7 to 10 minutes. Add butter and cook until lightly toasted, 2 to 3 minutes. Turn off heat and stir in rosemary. Reserve until needed.
Stir gnocchi into the pot of boiling water and cook until they float to the top, 3 to 4 minutes. Use a slotted spoon to transfer cooked gnocchi to the sauce.
Heat over medium to medium-high heat, coat with sauce, and season with salt. Turn off heat and stir in 1 tablespoon Parmigiano-Reggiano cheese. Transfer to a warm serving bowl and top with additional Parmigiano-Reggiano.