Sweet Potato Gnocchi with Browned Butter, Blue Cheese, and Bacon
Serves: 4 large portions 6 small
  • 2 pounds sweet potatoes, peeled and cubed into 2 inch pieces
  • ½ teaspoon kosher salt
  • 1 egg, lightly scrambled
  • ¼ cup grated parmesan cheese
  • 2 teaspoons sage, minced
  • Large pinch of nutmeg
  • Pinch of cardamom
  • 2 cups flour plus more for rolling and if needed
  • 1 stick unsalted butter
  • Salt
  • 4 slices bacon, cooked and chopped
  • ¾ cup crumbled blue cheese
  • 1 tablespoon sage chopped
  1. Place potatoes in a medium sized saucepan and cover with water. Season water with a teaspoon of salt. Bring potatoes and water to a boil and then reduce to a simmer until potatoes are cooked through, about 15 minutes. Drain potatoes and set out on a paper towel lined baking sheet to make sure the potatoes are dry. Rice potatoes working in batches and spread on a parchment lined baking sheet. (If you do not have a ricer use a normal potato masher, you make not get the same light consistency, but they should taste just as good *I have not tried it this way) Transfer to the refrigerator until cool, about 30 minutes. After the potatoes have cooled transfer to a large bowl. Add egg, cheese, salt, sage, nutmeg, and cardamom. Stir until combined. Add two cups of flours, once the mixture is mostly incorporated, transfer to a floured surface (I use a large cutting board) and lightly kneed in the remaining flour. The goal is to have a somewhat dry mixture, so if need be, add more flour. (I ended up using about 2 ½ cups). Once the flour is incorporated cut off a small portion of the dough. Roll into a one-inch thick rope, sprinkling more flour if needed. Cut gnocchi into one-inch pieces. Using the tines of a fork lightly make an impression on the gnocchi, starting with bottom of the tines and rolling forward (this step is optional.) Once the gnocchi are formed, cook immediately.
  2. Bring a large stockpot filled with salted water to a rolling boil. Add gnocchi. Cook until gnocchi have floated to the top and puffed up, about six minutes.
  3. For the sauce: Place butter in a large sauté pan and melt over a medium heat. Once butter has melted, swirl the pan until it becomes a deep brown and smells nutty. Do NOT let it smoke. Remove from heat and season with salt. Toss with cooked gnocchi.
  4. To assemble gnocchi: Evenly divide gnocchi covered in browned butter between plates. Top with bacon, blue cheese, and sage. Serve right away
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/sweet-potato-gnocchi-with-browned-butter-blue-cheese-and-bacon/