Sweet Potato Gnocchi With Pancetta Recipe

Cooking Directions

• STEP 1.Start by roasting the sweet potatoes until they are tender. Once cooled, scoop out the flesh and mash it.
• STEP 2.In a large bowl, combine the mashed sweet potatoes with flour, egg, and salt. Mix until a dough forms.
• STEP 3.Divide the dough into small portions and roll each portion into a long rope. Cut the rope into small pieces and shape them into gnocchi.
• STEP 4.Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float to the surface, then remove them with a slotted spoon.
• STEP 5.In a separate pan, cook the pancetta until crispy. Remove from the pan and set aside.
• STEP 6.Add butter to the pan and melt it. Add garlic and sage, and cook until fragrant.
• STEP 7.Return the cooked gnocchi to the pan and toss them in the butter, garlic, and sage mixture. Add the crispy pancetta and toss again.
• STEP 8.Serve the Sweet Potato Gnocchi with Pancetta hot, garnished with grated Parmesan cheese and fresh parsley.

Cooking Tips

• Make sure to roast the sweet potatoes until they are completely tender to ensure a smooth texture for the gnocchi.
• Be gentle when mixing the dough to avoid overworking it, as this can result in dense gnocchi.
• To shape the gnocchi, you can use a fork to create ridges or simply roll them into small balls.
• Cook the gnocchi in batches to prevent overcrowding the pot, which can cause them to stick together.
• For extra flavor, you can add a splash of white wine to the butter, garlic, and sage mixture.

Storage and Serving

• Leftover Sweet Potato Gnocchi with Pancetta can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, gently warm the gnocchi in a pan with a little butter or olive oil.
• Serve the gnocchi as a main dish with a side salad or roasted vegetables, or as a side dish alongside grilled chicken or steak.