Sweet Potato Gnocchi with Brown Butter, Crispy Pancetta and Sage

Level: Easy
Yield: 4 servings
Nutritional Analysis Per Serving
Serving Size: 1 of 4 servings
Calories: 505
Total Fat: 27 g
Saturated Fat: 12 g
Carbohydrates: 54 g
Dietary Fiber: 5 g
Sugar: 4 g
Protein: 12 g
Cholesterol: 96 mg
Sodium: 513 mg
Total: 1 hr 10 min
Active: 25 min

Discover the joy of homemade sweet potato gnocchia delightful twist on the classic, bursting with natural sweetness and vibrant orange hue. Pillowy soft pillows coated in nutty brown butter, elevated by crispy pancetta and fragrant fried sage. Skip the tomato sauce; its acidity clashes with the sweet notes. This dish will inspire your next cozy dinnersimple to make, impossible to resist!

2 medium sweet potatoes, about 1 pound, patted dry
Vegetable oil, for greasing
1 1/2 cups all-purpose flour, plus more for dusting
Kosher salt
1 large egg, beaten
One 4-ounce package diced pancetta
4 tablespoons unsalted butter
8 to 10 medium sage leaves
Freshly grated Parmesan, optional

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Preheat the oven to 425 degrees F.
Poke holes all over each sweet potato with a fork, then rub with oil. Place on a baking sheet and roast until tender when pierced with a fork, about 40 minutes. Set aside until cool enough to handle, then remove and discard the skins. Quarter each sweet potato and pass a few pieces at a time through a ricer, placing the fluffy strands in a medium bowl; discard any stringy bits. Cover with plastic wrap until ready to mix. (Alternative: Grate the peeled sweet potatoes on the large holes of a box grater.)
Bring a large wide pot of water to a boil over high heat.
Meanwhile, whisk together the flour and 1 teaspoon salt in a large bowl. Make a well in the center. Add the riced sweet potatoes and egg. Gently fold with a rubber spatula until just combined. Do not overwork the dough!
Transfer the dough to a generously floured work surface. Bring the dough together with your hands, adding up to 1/4 cup flour, until the dough is just slightly sticky and can be shaped into a disk. Let rest on the work surface, uncovered, for 10 minutes.
Cut the dough into 4 equal wedges. Working with one wedge at a time, roll the dough into a 1/2-inch-thick log on a lightly floured surface. Cut each log into about thirty pieces. (The gnocchi will be slightly sticky in the center.) Transfer to a baking sheet and cover with a dish towel.
Cook the pancetta, stirring occasionally, in a medium skillet over medium heat until golden brown and crispy, 3 to 5 minutes. Transfer to a paper towel-lined plate with a slotted spoon. Remove the skillet from the heat and reserve with the fat.
Generously season the boiling water with salt. Reduce the heat to medium and carefully drop a batch of gnocchi into the water; cook until they float, then remove to a serving platter with a slotted spoon. Repeat with remaining gnocchi.
Heat the reserved skillet and fat over medium heat. Add the butter and cook, stirring occasionally with a silicone spatula, until brown flecks appear, 3 to 5 minutes. Add the sage and gently fry until just crispy, about 1 minute.
Pour the brown butter over the cooked gnocchi. Top with crispy sage leaves and pancetta. Sprinkle with freshly grated Parmesan, if desired. Serve warm and savor every bite!