Description
This Sweet Potato Gnocchi recipe combines tender homemade gnocchi infused with warm spices and sweet maple syrup, paired with a rich maple bacon butter sauce enhanced with bourbon and smoked paprika. The dish is perfectly pan-fried to golden perfection and garnished with fresh herbs and Parmesan, delivering a comforting yet sophisticated flavor profile ideal for a cozy meal.
Ingredients
Scale
For the Gnocchi
- 1 lb. sweet potatoes (2 medium)
- 1/4 cup ricotta
- 2 Tbsp. maple syrup
- 1/2 tsp. kosher salt
- 1/2 tsp. sweet paprika
- 1/4 tsp. freshly ground black pepper
- Pinch freshly grated nutmeg
- 1 large egg
- 1/2 cup whole wheat flour
- 1 1/2 cups all-purpose flour, plus more as needed
For the Maple Bacon Sauce
- 2 slices thick-cut bacon, diced
- 2 Tbsp. butter
- 1/4 cup maple syrup
- 1 Tbsp. bourbon
- 1/2 tsp. smoked paprika, plus more for serving
- Freshly grated Parmesan, for serving
- Chopped fresh herbs
Instructions
- Prepare Sweet Potatoes: Wash and dry the sweet potatoes, then pierce them all over with a fork. Cook them until tender and creamy using either the oven or microwave, then let them cool slightly.
- Rice the Potatoes: Once cool enough to handle, cut the sweet potatoes in half and scoop out the insides, discarding the skins. Pass the potato flesh through a ricer or mash it well with a fork to create a smooth texture.
- Make Gnocchi Dough: In a large bowl, combine the riced potatoes, ricotta, maple syrup, kosher salt, sweet paprika, black pepper, nutmeg, and egg, mixing until smooth. Fold in the whole wheat flour, then gradually add the all-purpose flour, about 1/4 cup at a time, until a soft dough forms. Cover and chill the dough for at least 30 minutes or up to overnight.
- Shape Gnocchi: Divide the dough into 4 pieces. Roll each piece into a long rope approximately ½ inch in diameter. Cut the ropes into 1-inch pieces and place them on a lightly floured baking sheet. Optionally, roll each piece along the tines of a fork to create ridges for better sauce hold.
- Cook Gnocchi: Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float to the surface, which takes about 2 to 3 minutes. Remove with a slotted spoon and set aside.
- Cook Bacon: While the gnocchi cooks, heat a large skillet over medium heat. Cook the diced bacon until crispy. Transfer the bacon pieces to a plate, leaving about 2 tablespoons of bacon fat in the skillet.
- Pan-Fry Gnocchi: Add the butter and cooked gnocchi to the skillet with the reserved bacon fat. Fry the gnocchi until golden and slightly crisp, approximately 3 minutes. Transfer the gnocchi to a serving plate.
- Make Sauce: To the skillet, add the maple syrup, bourbon, and smoked paprika. Cook over medium heat until the sauce thickens and becomes saucy, about 2 minutes.
- Toss and Serve: Return the cooked gnocchi to the skillet and toss them in the sauce to coat evenly. Garnish with freshly grated Parmesan, additional smoked paprika, and chopped fresh herbs as desired before serving.
Notes
- Sweet potatoes can be cooked in the microwave for a quicker option or baked in the oven for a deeper roasted flavor.
- Adjust the amount of flour as needed to ensure the dough is soft but not sticky.
- Rolling the gnocchi on fork tines creates ridges that help hold the sauce better.
- Use thick-cut bacon for more flavor and a better texture in the sauce.
- If bourbon is unavailable, a splash of apple cider or extra maple syrup can be used as a substitute.
- Fresh herbs like sage, thyme, or parsley complement the dish nicely.
Nutrition
- Serving Size: 1 serving (approx. 1 cup of gnocchi with sauce)
- Calories: 420
- Sugar: 10g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 75mg
