Sweet Potato Gnocchi with Bacon Butter: Revisited

Today I’m sharing a yummy gnocchi I made back in January 2017 – Autumn is the perfect season to revisit this delicious meal…

Sweet Potato Gnocchi With Bacon Butter
1 cups peeled diced sweet potatoes
1/2 cup cream cheese softened
1/2 an onion diced
1/4 cup dry white wine
2 eggs
1 1/2-2 cups of all purpose flour
2 tsp salt
1 tsp pepper
4 slices thick cut bacon
1 Tbs fat rendered from the bacon
1 stick of butter
1 Pecorino cheese grated

In a sauce pan, heat 2 Tbs of butter and saute onions and diced sweet potato until tender. Add the white wine and cook until all the liquid is absorbed. Next add the cream cheese, salt & pepper and combine together. Place the mixture in an electric mixing bowl and mix on medium for about 3 minutes. Next add the eggs and mix another minute. Slowly add in the flour a half a cup at a time. Continue mixing until the dough comes together. It will be sticky. While the sweet potato dough is resting, boil a big pot of salted water. In another pan cook the four pieces of bacon until crispy. Remove from the heat to a paper towel. Discard the bacon fat; reserving one tablespoon.

Using two teaspoons spoons, scoop out a teaspoon of dough and with the other spoon scoop the dough off the first spoon and then drop in the boiling water. When the dough rises to the top, remove with a slotted spoon and set on a sheet pan to rest. Repeat until the dough is gone. In the pan that you cooked the bacon, add the rest of the butter and the reserved bacon fat. Toss in two cups of the cooked gnocchi and plate. Top with chopped bacon and a sprinkle of Pecorino cheese. Delicious!




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