· recipe ·
Sweet Potato Gnocchi with Pancetta and Sage
Pancetta is cured pork belly. Its salty flavor gives sweet potato a savory counterpoint.
Time and servings
- Prep
- 45 min
- Cook
- 100 min
- Total
- 145 min
- Servings
- 4
Nutrition per serving
- Calories
- about 620
- Protein
- 17 g
- Fat
- 32 g
- Carbs
- 68 g
Bake the sweet potatoes
Pierce the sweet potatoes and bake at 425°F220°C for 45 to 60 minutes, until completely tender. Baking keeps the flesh drier than boiling, which is useful for a sweet-potato dough.
Prepare the sweet potato
Split the sweet potatoes and scoop out the flesh. Pass it through a potato ricer, or use a potato masher until no lumps remain. Spread it out for a few minutes so surface steam can escape.
Mix the dough
Mix the smooth sweet-potato flesh with the egg yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour. Fold just until a soft dough forms, adding only enough remaining flour to make it workable.
Roll and cut the dough
Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Render the pancetta
Cut the pancetta into short strips and cook it in a wide skillet over medium heat until the fat renders and the edges are crisp. Transfer the pancetta to a plate and leave the rendered fat in the skillet.
Heat the cooking water
Bring 3 quarts3 liters of water to a gentle boil and add 1 1/2 tsp9 g of the salt. Prepare the next step while the water heats.
Brown the sage butter
While the water heats, melt the butter with the whole sage leaves in a second skillet, or use a saucepan. Cook until the leaves are crisp and the milk solids turn hazelnut brown. Lift out the sage, thinly slice the garlic, and cook it with the black pepper for 30 seconds; remove that pan from the heat.
Poach and dry the gnocchi
Lower the gnocchi into the gently boiling water and stir once. Lift them as they float, spread them on a clean tray, and leave them for 5 minutes until no beads of water remain.
Crisp in the rendered fat
Return the skillet to medium-high heat. Arrange the gnocchi in one even layer in the pancetta fat and brown both broad sides, turning once.
Finish the skillet
Lower the heat and return the brown butter and pancetta, turning gently until the gnocchi are glossy. Finely grate in half of the lemon zest, squeeze in 1 tablespoon15 ml juice, and serve with the crisp sage and finely grated Parmesan.
