Sweet Potato Gnocchi with Brown Butter, Crispy Pancetta, and Sage

Votes: 1

Time: 1 hour 10 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 512, total fat 28 G., saturated fats 12 G., proteins 12 G., carbohydrates 54 G., fiber 5 G., cholesterol 96 mg, sodium 513 mg, sugar 4 G.

"In my recipe, I decided to slightly change up the classic gnocchi by using sweet potatoes instead of potatoes. I love their natural sweetness and beautiful color. After the gnocchi are cooked, I drizzle them with rich, nutty brown butter, as I feel a traditional tomato sauce can overpower the sweet potato's flavor with its acidity. The dish is finished with crispy pancetta and fried sage leaves," says Chef Vivienne Chan.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 medium sweet potatoes (about 450 g), patted dry
Vegetable oil
1.5 cups flour + extra for working with the dough
1 large egg, beaten
100 g pancetta, diced
4 tablespoons unsalted butter
8-10 medium sage leaves
Freshly grated Parmesan, optional

Ingredient Substitution Suggestions

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Recipes with similar ingredients: gnocchi (dumplings), sweet potato, sage, Parmesan cheese, pancetta

Cooking the dish according to the recipe:

Preheat oven to 220°C (425°F). Prick the sweet potatoes several times with a fork and brush with vegetable oil. Place on a baking sheet and bake until tender when pierced with a fork, about 40 minutes.
Set the sweet potatoes aside until cool enough to handle, then peel them. Cut each potato into quarters and press a few pieces through a potato masher into a medium bowl; discard any stringy bits. Cover with plastic wrap. If you don't have a potato masher, you can grate the peeled sweet potatoes using a coarse grater.

In a large, wide saucepan, bring water to a boil over high heat.
Meanwhile, in a large bowl, whisk together the flour and 1 teaspoon of salt. Make a well in the center. Add the chopped sweet potato and egg. Gently fold in with a rubber spatula until smooth. Do not overwork the batter!
Transfer the dough to a generously floured work surface. Knead by hand, adding up to 1/4 cup of flour, until it becomes slightly sticky and can be formed into a disk. Let rest on the work surface, uncovered, for 10 minutes.
Divide the dough into 4 equal pieces. Working with one piece at a time, on a lightly floured work surface, roll the dough into a 1 cm thick rope. Cut each rope into about 30 pieces. The gnocchi will be slightly sticky in the center. Transfer to a baking sheet and cover with a kitchen towel.
In a medium skillet over medium heat, cook the pancetta, stirring occasionally, until crisp, 3-5 minutes. Using a slotted spoon, transfer to a paper towel-lined plate. Remove the skillet and the rendered fat from the heat and set aside.
Generously salt the boiling water. Reduce the heat to medium, carefully lower a portion of the gnocchi into the water, and cook until they begin to float; use a slotted spoon to transfer them to a serving platter. Repeat with the remaining gnocchi.
Heat the frying pan with the fat over medium heat. Add the butter and cook, stirring occasionally with a silicone spatula, until browned, 3-5 minutes. Add the sage and lightly fry in the butter until crisp, about 1 minute.
Drizzle the cooked gnocchi with melted butter. Top with sage leaves and crispy pancetta pieces. Sprinkle with Parmesan cheese, if desired. Serve hot.