Sweet Potato Gnocchi with Sage Walnut Butter and Crispy Pancetta Crumble

Ingredients

• •2 medium sweet potatoes (about 1 pound), baked and mashed
• •1 1/2 cups all-purpose flour, plus extra for dusting
• •1/2 teaspoon salt
• •1/4 teaspoon nutmeg
• •1 large egg, lightly beaten
• •4 tablespoons unsalted butter
• •8 fresh sage leaves
• •1/4 cup walnuts, coarsely chopped
• •4 ounces pancetta, finely diced
• •1/4 cup grated Parmesan cheese, for garnish
• •Salt and pepper, to taste

Instructions

1. 1

   Bake the sweet potatoes at 400°F (200°C) for about 45 minutes or until soft. Allow them to cool, then peel and mash until smooth.

2. 2

   In a mixing bowl, combine the mashed sweet potatoes, flour, salt, nutmeg, and egg. Mix until a soft dough forms, adding more flour if the dough is too sticky.

3. 3

   Dust a clean surface with flour. Divide the dough into smaller portions and roll each piece into a long rope, about 3/4-inch thick. Cut the rope into 1-inch pieces and roll each piece gently with a fork to create ridges.

4. 4

   Bring a large pot of salted water to a boil. Drop the gnocchi pieces into the water in batches. Cook until they float to the surface, approximately 2-3 minutes, then remove with a slotted spoon and set aside.

5. 5

   In a large skillet, cook the pancetta over medium heat until crispy. Remove the pancetta and set aside on a plate lined with paper towels.

6. 6

   In the same skillet, melt the butter over medium heat until it begins to brown slightly. Add the sage leaves and walnuts, cooking for 1-2 minutes until fragrant.

7. 7

   Add the cooked gnocchi to the skillet with the sage walnut butter. Toss gently to coat and heat through.

8. 8

   Serve the gnocchi topped with the crispy pancetta, grated Parmesan cheese, and additional salt and pepper to taste.