Chef John's Sweet Potato Gnocchi

This sweet potato gnocchi recipe by Chef John features moist, tender pasta boiled and coated with a savory bacon-butter sauce flavored with rosemary.

• Preparation Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 mins
• Calories: 237 Calories

Ingredients

• 3 tablespoons unsalted butter
• salt to taste
• 1 pinch cayenne pepper
• 1 large egg, beaten
• 2 cups all-purpose flour, or more as needed
• 1 teaspoon minced fresh rosemary
• 2 slices bacon, cut into 1/2-inch pieces
• 1 large orange sweet potato
• 2 tablespoons freshly grated Parmigiano-Reggiano, divided, or to taste
• 1.5 teaspoons kosher salt
• 0.25 cup whole-milk ricotta cheese

Recipe Instructions

Step 1

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.

Step 2

Prick sweet potato all over with a sharp knife. Microwave until very soft, 5 to 7 minutes. Let sit until cool enough to handle.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Transfer gnocchi to a warm serving bowl and top with remaining Parmigiano-Reggiano.