simple and effortless
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 8 |
Ingredients
- 1 large orange sweet potato
- ¼ cup whole-milk ricotta cheese (Optional)
- 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
Instructions
- Prick sweet potato all over with a sharp knife. 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 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.
- 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.
- 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.
- 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.
- Transfer gnocchi to a warm serving bowl and top with remaining Parmigiano-Reggiano.
- This recipe yields 8 appetizer-sized portions of gnocchi.
- I like to roast my sweet potato in the microwave since it’s fast and easy, but you could do this in the oven at 375 degrees F (190 degrees C). You can mash the sweet potatoes using a food processor instead of a hand tool, if preferred.
- Orange sweet potatoes are sometimes sold as yams in the store. Any variety of sweet potato will work, but these orange ones are the most beautiful and, from what I hear, the most nutritious.
- You can use 1 teaspoon fine salt for the gnocchi instead of 1 1/2 teaspoons kosher salt, if preferred.
- If you want to fry your gnocchi in its sauce a little more aggressively over higher heat, use a nonstick pan because they can stick.
- These gnocchi would also work in your favorite pasta sauce, whether a simple, tomato-based marinara, a rich and decadent Gorgonzola cream sauce, or anything you might serve with regular potato gnocchi.
Nutrition Facts
| Calories | 237 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 41 mg |
| Dietary Fiber | 3 g |
| Protein | 7 g |
| Saturated Fat | 4 g |
| Sodium | 531 mg |
| Sugars | 3 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
I used puréed cottage cheese instead of ricotta and added Parmesan. This was very good boiled but was heavenly when fried.
Good recipe. My wife loved it
Could use a bit more flavor, but that might be my bacon sauce, next time I’ll try gorgonzola. I thought it would be more difficult to make than it was, so I was happy that it turned out so good, and didn’t take me as long as I though. I always like Chef’s John’s videos, he is so amusing.
Quick and easy.
So delicious! Easy recipe. Enjoyed making it and eating It. – with fresh spinach + toasted crumbs on the side
I don’t cook much at all and followed this recipe. It was delicious and I can’t wait to make them again! Thank you Chef John!
Amazing!! Didn’t change a thing!
I’m not much of a cook/chef but I use the Allrecipes site all the time and I’ve never been disappointed. Chef John is a favorite…although I’d love to ask him why it seems he uses cayenne pepper in EVERYTHING. This Sweet Potato Gnocchi in particular turned out great. It was a little complex for an absolute novice like myself but the instructions were clear and the video was really helpful…and entertaining. It was absolutely delicious.
Tasted great, the dough was tough to get used to being so wet but you get used to it.
The flavor was exactly what I hoped for but this was my first time making gnocchi and it turned out too dense for my liking. I think it was because I overworked it, either that or too much flour but probably overworked it. I’ll try it again for sure, nothing like practice. Flavor was still spot on though.
I added mushrooms and green onions to it. Came out a treat.
I followed the directions exactly (except for Sage instead of rosemary, which chef John suggest) and it was delicious. The gnocchi were soft and pillowy and the sauce was light and flavorful. They do take time (1hr+) and a little bit of work to make but nothing that is out of reach for even basic cooks.
We just happened to have all the ingredients for this on hand (minus the rosemary.) I beefed it up a bit by adding some kale (ours was about to go bad.) Both the hubs and the 6 year old LOVED it. Definitely will make again!
It was easy to make and it turned out delicious. Thank you Chef John for another amazing recipe!
So yum! I didn’t have the ricotta, but still so light and pillowy. Will definitely make this again!
I watched the video today and spntaneously decided to pick up the ingredients on my way home from work. I’ve never made gnocchi before but Chef John’s instructions and recipes are always beginner friendly. The recipe was flexible and I made a half batch! They turned out soft and pillowy on the inside and crispy on the outside. The sauce was okay but thats because I’m not a big fan of bacon. I’ll pass on the sauce next time but I’ll definitely make this recipe again in the future!