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RECIPE
10 INGREDIENTS 15 STEPS 1hr 45min

Sweet Potato Gnocchi

4.5
6 Ratings
A yummy fall dinner, appetizer or side dish. It's very rich, so a little goes a long way!
Sweet Potato Gnocchi Recipe | SideChef
A yummy fall dinner, appetizer or side dish. It's very rich, so a little goes a long way!
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com
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Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com
1hr 45min
Total Time
$1.51
Cost Per Serving

Ingredients

Servings
6
US / METRIC
4 1/2 cups
about 2 medium
1 cup
plus extra for dusting the work surface
1/2 tsp
1/2 tsp
Freshly Grated Ground Nutmeg
1 slice
Pancetta
cut 1/4-inch thick
1 bunch
about 15 leaves
to taste
for serving
as needed
Canola Oil
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Nutrition Per Serving

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CALORIES
261
FAT
9.2 g
PROTEIN
5.4 g
CARBS
38.9 g

Author's Notes

To freeze gnocchi, place uncooked gnocchi in a single layer on a cookie sheet. When completely frozen, remove gnocchi and place in a freezer-safe container. Store in the freezer until ready to cook.

Cooking Instructions

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Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Place Sweet Potatoes (4 1/2 cups) on a baking sheet, and bake for 1-1 1/2 hours until skin is crispy, and flesh is tender. Let sweet potatoes rest until cool.
Step 3
Once cool enough to handle, peel skins from sweet potatoes and discard. Using a food mill or potato ricer, process potatoes to a fine grain.
Step 4
In a small bowl, beat the Egg (1) .
Step 5
On a clean work surface sprinkled with flour, mound potatoes, and create a well in the center.
Step 6
Sprinkle All-Purpose Flour (1 cup) over sweet potatoes. Add Salt (1/2 tsp) and Ground Nutmeg (1/2 tsp) . In the well, add the beaten large egg. Stir with a fork until most of the flour and egg are incorporated, then combine rest using your hands.
Step 7
Cut the dough into four equal segments. Lightly flour work surface to prevent sticking. Take one segment of the dough, and roll into a ball.
Step 8
Set it on the work surface, and roll into a rope 3/4-inch thick.
Step 9
Use a sharp knife to cut 1-inch segments. Use a fork, tines facing down, to make the ridges. Hold one of the gnocchi and gently roll it from the bend in the fork, along the tines, pressing lightly. Repeat with remaining dough.
Step 10
To cook gnocchi, heat a pot of salted water until boiling. Prepare an ice bath by setting up a bowl of water with ice cubes in it. Working in batches, add gnocchi to boiling water. Cook for a few minutes until gnocchi float to surface.
Step 11
Remove gnocchi out of the pot with a slotted spoon, and dunk it into an ice bath to stop the cooking. Transfer gnocchi to a bowl, and lightly coat with Canola Oil (as needed) . Cover and refrigerate until ready to use.
Step 12
Dice Pancetta (1 slice) into 1/4-inch cubes. Heat a small skillet over medium heat. When skillet is hot, add pancetta, and cook until crispy and browned. Transfer to a dish lined with a paper towel to absorb excess grease.
Step 13
Discard the grease from the pan, and wipe it out with another paper towel. Return the pan to the stove over medium heat. Add the Unsalted Butter (1/4 cup) stirring occasionally until it begins to foam. Add Fresh Sage (1 bunch) .
Step 14
Continue cooking until milk solids start to brown. Remove from heat. Add gnocchi to the butter mixture, and toss to coat. To plate, divide gnocchi among dishes, spooning excess butter and sage over top.
Step 15
Sprinkle with pancetta and grated Parmesan Cheese (to taste) . Enjoy!

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Nutrition Per Serving
Calories
261
% Daily Value*
Fat
9.2 g
12%
Saturated Fat
5.3 g
26%
Trans Fat
0.0 g
--
Cholesterol
51.5 mg
17%
Carbohydrates
38.9 g
14%
Fiber
4.0 g
14%
Sugars
4.8 g
--
Protein
5.4 g
11%
Sodium
295.9 mg
13%
Vitamin D
0.2 µg
1%
Calcium
43.0 mg
3%
Iron
1.8 mg
10%
Potassium
416.4 mg
9%
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