Cheesy Baked Sweet Potato Gnocchi with Bacon and Sage
User Reviews
5
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Prep Time
1 hr
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Cook Time
2 hrs
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Total Time
3 hrs
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Servings
8
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Calories
661 kcal
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Course
Main Course
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Cuisine
American
Cheesy Baked Sweet Potato Gnocchi with Bacon and Sage
Description
This recipe starts by baking sweet potatoes until tender, then scooping and mashing the flesh. Ricotta cheese and warm spices including cinnamon, nutmeg, salt, and pepper are mixed in before adding flour to create a soft gnocchi dough. The dough is divided, rolled into ropes, cut into pieces, and shaped over a fork or gnocchi board to create traditional ridges, which hold sauces well.
The gnocchi can be frozen before cooking for convenience. The creamy bechamel sauce is made with butter, olive oil, flour, milk, and seasoning, then combined with shredded mozzarella and Parmesan cheeses. Crispy cooked bacon and sage leaves fried in the bacon fat provide savory, aromatic layers that complement the sweet potato's natural sweetness. The gnocchi is baked with the cheesy sauce, creating a gratinated dish with a golden topping.
This baked gnocchi recipe makes a hearty main or side and highlights the balance between sweet, creamy, and smoky elements. The ridged gnocchi texture pairs well with the luscious cheesy sauce and the crispy bits of bacon and sage.
Ingredients
For the gnocchi:
- 1½ to 2 pounds sweet potato 800g, yields about 2 cups mashed
- ½ cup ricotta cheese whole milk
- 1 teaspoon salt
- ¼ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon black pepper
- 1¼ - 1½ cups all-purpose flour
For the cheesy bechamel:
- 3 tablespoons butter
- 1 tablespoon olive oil
- ¼ cup flour (plus 1 tablespoon)
- 3 cups milk whole
- ½ teaspoon salt
- black pepper freshly ground
- 1/8 teaspoon nutmeg
- 5 lices Bacon (cooked and chopped into bits)
- 12 sage julienned and fried in the bacon fat, leaves
- 2 cups mozzarella cheese about ½ pound, 225g, plus some additional to sprinkle over the top, shredded
- 1 cup Parmesan Cheese grated
Instructions
- Prepare the baked sweet potatoes by piercing the raw potatoes with a fork all over. Place on a sheet pan and bake at 400 degrees F for 40 to 55 minutes, until tender. Cool slightly. Cut in half lengthwise and scoop the flesh out. Mash the sweet potatoes and measure out about 2 cups into a large bowl.
- Add the ricotta cheese, salt, cinnamon, nutmeg, and pepper and blend until well-mixed. Add the flour 1/2 cup at a time until a soft dough forms. Lightly flour a work surface and divide the dough into 6 equal balls. Roll out each ball into a 1-inch wide rope. Cut each rope into 1-inch pieces, flouring them as needed. Roll the gnocchi over the tines of a fork or over a gnocchi board. Transfer the formed gnocchi to a large baking sheet sprinkled with flour. Repeat until you’ve made all of the gnocchi.
- These gnocchi can be made in advance and frozen! Put the gnocchi in the freezer while they're still on the baking sheets and freeze until firm, at least one hour. Transfer them to a zip-top bag and freeze for up to two months.
- Boil a pot of water to par-boil the gnocchi, and preheat your oven to 375 degrees F.
- While the water is coming up to a boil, prepare the bechamel. Over medium heat, melt the butter and add the olive oil. Whisk in the flour and stir until there are no lumps. Cook the flour for 1-2 minutes, whisking constantly. Pour in the milk, whisking until you get a smooth sauce. Season with salt, pepper and nutmeg.
- While the bechamel is cooking, you can prepare the bacon and sage. But you can also prepare them in advance!
- When the water is boiling, par boil the gnocchi for 1-2 minutes, drain, and add to the bechamel along with the bacon, sage, mozzarella cheese, and parmesan cheese, reserving some of the bacon, sage, and cheese to sprinkle over the top of your casserole if desired. Transfer the entire mixture to a casserole dish, and bake for 35-40 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 661 kcal
% Daily Value*
| Calories | 661kcal | 33% |
| Carbohydrates | 76g | 25% |
| Protein | 25g | 50% |
| Fat | 28g | 43% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 73mg | 24% |
| Sodium | 920mg | 38% |
| Potassium | 915mg | 19% |
| Fiber | 7g | 28% |
| Sugar | 13g | 26% |
| Vitamin A | 28805IU | 576% |
| Vitamin C | 4.8mg | 5% |
| Calcium | 481mg | 48% |
| Iron | 3.4mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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