Sweet Potato Gnocchi With Bacon And Spinach

Light pillows of sweet potato gnocchi sautéed with spinach, bacon, and bocconcini mozzarella.

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Making gnocchi is one of those recipes that everybody always thinks is so complicated and the truth is, it's not. There are only a handful of ingredients that you probably already have in your pantry. So there is nothing stopping you from trying. Using sweet potatoes adds a sweetness that pairs amazingling with the salty bacon and the freshness of the spinach.

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What ingredients do you need for sweet potato gnocchi with bacon and spinach?

• Sweet Potato
• Nutmeg
• Flour
• Egg
• Sea Salt
• Black Pepper
• Thick Cut Bacon
• Shallots
• Roasted Garlic
• Spinach
• Cream
• Fresh Bocconcini Mozzarella

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The Recipe…

Sweet Potato Gnocchi:

Place potato on a sheet pan and bake in the oven at 375 degrees until cooked completely through. Remove from the oven and let cool. When the potato is cool enough to touch, remove the peel with a paring knife. Next grate the potato with a large whole grater. And place it in a bowl.

Add 3/4 of the flour, nutmeg, egg, sea salt and pepper then fold together. When it starts to come together, dump it on the table and continue to knead adding flour when needed. You want the dough to be slightly tacky but not sticky. Cut dough into two pieces and roll into long snakes. Just like in kindergarten with clay. They may break in areas. Just push the ends back together using your fingers. When they are rolled out, start cutting them with a bench scraper or knife. I like mine about 3/4 of an inch long, you can cut them as you like.

Let them sit for 10 minutes so the gluten can relax before cooking. Fill a large pasta pot with water and season with kosher sea salt. When the water is at a rolling boil gently lift the gnocchi and drop them in the  water. Try to do this as fast as possible so they all cook at the same time. They will drop to the bottom and then start to float to the top, let them float for 2 minutes and then remove .

Sauce: While the gnocchi are cooking, place a large sauté pan on the heat with the diced bacon. When the bacon is crispy remove the pan and set aside. Add the shallots to the bacon fat and sauté. Add your gnocchi and garlic to the pan and gently sauté. Do not over stir. You  want to create a little caramelization on the bottom so just shake the pan. When they get a little golden brown add the spinach and continue to cook. Then add the cream. Let the cream reduce until it becomes thick. This should only take 2 minutes. Sprinkle bocconcini on top. Taste for salt and pepper.

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Recipe Tips:

• This recipe can be doubled or tripled so you can have leftovers.
• Other cheeses such as parmesan, ricotta, or even blue cheeses can be used in this recipe.
• Reheat leftovers in the microwave for best results.

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Make Ahead:

• The gnocchi can be made up to 3 days ahead and held in the refrigerator.
• The gnocchi can be made and frozen in an airtight container for up to 6 months. Lay them out on a sheet pan to freeze. When frozen, pour into a zip lock bag and hold in the freezer. This way they do not stick together and you can take out what you need.

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Storing tips:

• Store left over in the refrigerator for up to 5 days.

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