Description
These soft yet tender pillows of joy will melt in your mouth and send you on a whirlwind of fall flavors. The rich and creamy sauce blankets the sweet potato gnocchi and ties together the flavors beautifully. This Sweet Potato Gnocchi with Bacon and Sage is everything you need on a chilly autumn evening.
Ingredients
Units
Scale
- 3 medium sweet potatoes
- 2 cups (240g) all-purpose flour, plus more as needed
- 1 large egg
- 1 tsp fine sea salt
- 1/2 lb bacon, diced
- 1 cup fresh sage leaves
- 4 garlic cloves, minced
- 1/2 cup dry white wine like Pinot Grigio
- juice of 1 lemon
- 1 tsp crushed red pepper flakes, optional
- 1/2 cup Parmesan cheese, freshly grated, plus more for garnish
- salt and pepper to taste
Instructions
- Preheat air fryer or oven to 375°F. Cut sweet potatoes into quarters and toss with 2-3 tablespoons olive oil. Roast in air fryer or oven for 25 minutes, tossing every 10 minutes. Allow sweet potatoes to cool to room temperature before peeling off skins.
- In a bowl, roughly mash the sweet potatoes. Allow mashed sweet potatoes to cool in refrigerator for at least 1 hour prior to making dough. In a food processor, add the mashed sweet potato, flour, egg and salt. Pulse on low until all ingredients are just combined (do not over mix as the dough will result in a gluey texture).
- Take the dough out of the food processor and roll into a ball on a lightly floured surface. Separate the dough into 4 even sections and roll each section into 1 inch thick ropes. Cut the ropes into 1/2 inch pieces. Slide each piece over the tines of an upside down fork to achieve the classic gnocchi shape (optional).
- Bring a large pot of salted water to a low boil. Drop each gnocchi into the boiling water (working in small batches) and boil for 2-3 minutes or until gnocchi floats to the top. Remove with a slotted spoon and set on paper towels. Reserve 1 to 2 cups of the gnocchi pasta water for the sauce.
- Heat a large skillet over medium high. Add the diced bacon and cook until crispy, about 5 minutes. Remove with a slotted spoon and set aside on paper towels. In the same skillet, add the sage leaves and fry until they begin to crisp, about 2 minutes. Remove with a slotted spoon and set aside on paper towels with the bacon.
- In the same skillet add the garlic, white wine and lemon juice. Cook until most of the wine cooks off then add the bacon back to the pan.
- Add the gnocchi to the skillet until slightly browned. Pour the pasta water into the skillet and season with salt, pepper and crushed red pepper flakes. Once pasta water is heated (about 1 minute) add the parmesan and stir until everything is evenly combined. Add the sage leaves to the skillet at the end, reserving a few for garnish. Serve with a gentle sprinkle of parmesan.
- Prep Time: 60 minutes
- Cook Time: 40 minutes
- Category: Mains
- Method: Stovetop
Nutrition
- Calories: 755
- Sugar: 6g
- Sodium: 772mg
- Fat: 32g
- Saturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 90g
- Fiber: 18g
- Protein: 28g
- Cholesterol: 97mg