Sweet Potato Gnocchi with Maple Bacon Sauce Recipe

If you’re looking to wow your dinner guests or just treat yourself to a cozy, comforting meal, this Sweet Potato Gnocchi with Maple Bacon Sauce Recipe is about to become your new secret weapon in the kitchen. I absolutely love how the sweet, fluffy gnocchi pairs perfectly with the rich, smoky maple bacon sauce—a match made in flavor heaven. It’s just the kind of dish that feels fancy but is surprisingly easy to make once you get the hang of it.

When I first tried making this recipe, I was amazed at how the natural sweetness of the roasted sweet potatoes shines through, and adding a splash of bourbon in the sauce just takes the experience up a level. You’ll find that this recipe is great for fall or winter dinners, but honestly, it’s so good I make it year-round when I want something a little special. Trust me, you’re going to want to add this to your rotation.

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Ingredients You’ll Need

This recipe brings together ingredients that are simple yet thoughtfully chosen to complement each other. When shopping, try to get quality sweet potatoes and fresh ricotta for the best flavor and texture.

• Sweet potatoes: Choose firm, medium-sized ones for a good balance of moisture and sweetness.
• Ricotta cheese: Adds creaminess and helps keep the gnocchi tender—don’t skimp here!
• Maple syrup: Look for pure maple syrup to get that authentic sweet flavor in both the gnocchi and sauce.
• Kosher salt: Essential for seasoning and bringing out flavors without being harsh.
• Sweet paprika: Gives a subtle smoky flavor that enhances the sweet potatoes perfectly.
• Freshly ground black pepper: For a little zing to balance the sweetness.
• Nutmeg: Just a pinch adds warmth and complexity to the dough.
• Large egg: Binds everything together, making the dough easy to handle.
• Whole wheat flour: Adds a bit of nuttiness and keeps the gnocchi just a little bit hearty.
• All-purpose flour: Use for structure and softness; add gradually to avoid a tough dough.
• Thick-cut bacon: The star of the sauce; crispy bacon bits add incredible flavor and texture.
• Butter: Helps create a silky sauce and golden crisp on the gnocchi.
• Bourbon: Adds a rich, boozy depth—if you don’t have bourbon, you can skip or substitute with a splash of apple cider vinegar.
• Smoked paprika: Intensifies the smoky notes in the sauce.
• Parmesan cheese: Freshly grated for that salty, umami finish.
• Fresh herbs: I usually use sage or thyme—brightens the dish at the end.

Variations

I love experimenting with this Sweet Potato Gnocchi with Maple Bacon Sauce Recipe to suit different occasions and dietary needs. Feel free to tweak it to your liking—you’ll discover new favorite versions by making it your own.

• Vegetarian version: I’ve swapped bacon for caramelized onions and a dash of smoked paprika in the sauce—still packed with flavor but meat-free!
• Spice it up: Adding a pinch of cayenne to the gnocchi dough gives a surprising but delightful kick.
• Seasonal twists: Try swapping sweet potato with butternut squash for fall, or adding roasted garlic for deeper flavor.
• Flour-free: For a gluten-free option, experiment with gluten-free flour blends but beware that texture can be trickier to master.

How to Make Sweet Potato Gnocchi with Maple Bacon Sauce Recipe

Step 1: Roast and prepare your sweet potatoes

Start by washing and drying your sweet potatoes, then poke holes all over with a fork. You can bake them at 400°F for about 45-50 minutes until super tender, or speed things up with the microwave—just be careful not to overcook or make them soggy. Once soft, let them cool enough to handle, then cut in half and scoop out the insides. I like using a ricer to get that perfect fluffy texture, but if you don’t have one, a fork works just fine—just make sure to mash thoroughly without lumps.

Step 2: Mix the dough with care

In a large bowl, combine the riced sweet potatoes with ricotta cheese, maple syrup, salt, paprika, pepper, nutmeg, and the egg. Mix until everything is smooth and well combined. Then, fold in whole wheat flour and sprinkle in the all-purpose flour little by little. This is where patience pays off—too much flour and your gnocchi will be dense; too little and they might fall apart. The dough should be soft but not sticky. I usually refrigerate the dough for at least 30 minutes to help it firm up and make rolling easier.

Step 3: Shape your gnocchi

Divide the dough into 4 pieces and roll each one into a rope about half an inch thick. Cut the ropes into 1-inch gnocchi pieces and place them on a lightly floured baking sheet. If you want those classic ridges, roll each piece gently on the back of a fork or gnocchi board—this helps the sauce cling beautifully later. Don’t crowd them or they might stick together.

Step 4: Cook the gnocchi and prepare the sauce

Bring a large pot of salted water to a boil and cook gnocchi in batches. They’re ready when they float to the surface—usually 2-3 minutes. While that’s happening, crisp up your bacon in a skillet over medium heat and set aside, leaving just 2 tablespoons of bacon fat. Add butter to that fat and toss in the cooked gnocchi, frying until golden brown, about 3 minutes. Transfer gnocchi back to the plate.

Step 5: Make the luscious maple bacon sauce and toss

Pour maple syrup, bourbon, and smoked paprika into the skillet with bacon fat and butter. Let it simmer gently until thick and saucy, about 2 minutes. Toss your golden gnocchi back in to coat every piece in that irresistible glaze. Then sprinkle crispy bacon on top along with Parmesan, extra smoked paprika, and some fresh herbs. This, honestly, is where all the magic happens.

How to Serve Sweet Potato Gnocchi with Maple Bacon Sauce Recipe

Garnishes

I always finish mine with a good handful of freshly grated Parmesan—it just adds that perfect salty punch. Fresh herbs like sage or thyme bring a beautiful aroma and fresh contrast to the rich sauce. Sprinkle a little extra smoked paprika for a subtle smoky finish and a pop of color—plus it looks stunning on the plate!

Side Dishes

This dish pairs beautifully with a simple green salad dressed with a tangy vinaigrette to cut through the richness. Roasted Brussels sprouts or steamed green beans also work great—both add a bit of crunch and freshness to round out the meal.

Creative Ways to Present

For a special occasion, I like to serve the gnocchi in shallow bowls with a drizzle of extra sauce and sprinkle of bacon on top, garnished with edible flowers or crispy sage leaves. It looks inviting and festive without extra effort. You can also layer gnocchi in a baking dish, top with shredded cheese, and broil for a bubbly, golden crust—comfort food elevated!

Make Ahead and Storage

Storing Leftovers

I usually keep leftover gnocchi in an airtight container in the fridge for up to two days. Keep the sauce separate if possible to avoid sogginess. When reheating, gently warm the gnocchi in a skillet with a bit of butter—this refreshes that crisp finish instead of just microwaving it.

Freezing

I’ve found this recipe freezes beautifully! Just flash freeze the shaped gnocchi on a baking sheet before transferring them to a freezer bag. When you’re ready to eat, cook them straight from frozen—they might take a minute longer to float but stay just as tender.

Reheating

To preserve that lovely texture, I recommend reheating gnocchi in a pan with a little butter or olive oil until crisped on the edges rather than microwaving. Then toss in warmed sauce to coat before serving—this brings the dish back to life just like fresh.

FAQs

Final Thoughts

This Sweet Potato Gnocchi with Maple Bacon Sauce Recipe holds a special place in my heart because it brings warmth and joy with every bite. I love sharing this dish with friends and family—they always ask for seconds and want to know the secret! If you’re craving something that’s both comforting and a bit unexpected, I can’t recommend this enough. Give it a try—you might just find your new favorite cozy meal.

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