Spiced Sweet Potato Gnocchi with Garlic Sage Brown Butter and Crispy Pancetta

Ingredients

• •2 medium sweet potatoes (about 1 pound), roasted and mashed
• •3/4 cup ricotta cheese
• •1 large egg
• •1 teaspoon kosher salt
• •1/2 teaspoon ground nutmeg
• •1/4 teaspoon ground cinnamon
• •1 cup all-purpose flour, plus extra for dusting
• •4 ounces pancetta, diced
• •6 tablespoons unsalted butter
• •10 fresh sage leaves
• •2 cloves garlic, minced
• •Salt and freshly ground black pepper, to taste
• •Grated Parmesan cheese, for garnish
• •Chopped fresh parsley, for garnish (optional)

Instructions

1. 1

   Roast the sweet potatoes at 400°F for 45–50 minutes until soft. Once cooked and cooled slightly, scoop out the flesh and mash it until smooth.

2. 2

   In a mixing bowl, combine the mashed sweet potatoes, ricotta cheese, egg, salt, nutmeg, and cinnamon. Gradually add the flour, mixing until a soft dough forms. The dough should be slightly sticky but manageable.

3. 3

   Dust a clean surface with flour and divide the dough into four equal portions. Roll each portion into a long rope about 1 inch in diameter, then cut into 1-inch pieces to form gnocchi.

4. 4

   Bring a large pot of salted water to a boil. Cook the gnocchi in batches, for 2–3 minutes, or until they float to the surface. Use a slotted spoon to remove and transfer them to a plate lined with a paper towel.

5. 5

   In a large skillet, cook the diced pancetta over medium heat until crispy. Remove with a slotted spoon and set aside.

6. 6

   In the same skillet, add the butter and melt it over medium heat. Once the butter begins to foam, add the garlic and sage leaves. Cook until the garlic is fragrant and the butter turns golden brown, about 2–3 minutes.

7. 7

   Add the cooked gnocchi to the skillet and toss to coat them in the garlic sage brown butter. Cook for 1–2 minutes until slightly crispy.

8. 8

   Stir in the crispy pancetta and season with salt and freshly ground black pepper to taste.

9. 9

   Serve immediately, garnished with grated Parmesan cheese and chopped parsley, if desired.