Sweet Potato Gnocchi with Pancetta & Sage

Instructions

• Sweet potato gnocchis
• Cook the sweet potatoes. With a fork, make some small holes into the skin. Microwave for 8-10 minutes or cook on a baking pan in the oven at 375F for 50 minutes to an hour. Make sure the flesh is tender.
• Let them cool down for a few minutes. While still hot, cut lengthwise and scoop 1 ½ cup of the flesh and place in a big bowl.
• With the back of a fork or a potato masher, mash into a smooth puree. Let it cool down completely at room temperature.
• Mix the egg to the puree. Add 1 ¼ cup of flour and salt and gently mix with a spatula. When the dough starts to form, transfer to a lightly floured surface and knead the dough for about 30 seconds. Add more flour if the dough is too sticky. Be careful not to over knead the dough, you’ll get a gooey dough instead.
• Cut the dough into 4 and roll each dough into a ¾ inch thick ropes. Add more flour if needed. Cut the ropes into about ½ inch pieces.
• Optional: use the back of a fork to create little stripes. Slide each gnocchi over the tines of an upside down fork using your thumb to press it down.
• Place the gnocchis onto a floured pan and add flour onto the gnocchis. Cover with plastic wrap and place in the fridge until you’re ready to prepare the sauce.
• Sauce
• Cook the gnocchis. Bring a large pot filled with water to a boil.
• Prepare the sauce. In a large pan over medium heat, sauté the pancetta for 2-3 minutes. Add the butter and sage and cook for 1-2 minutes more.
• At the same time you’re making the sauce, cook the gnocchis into the pot of boiling water for about 2 minutes, or until they get back to the surface.
• Transfer the gnocchis directly into the sauce and cook for 1 minute in the sauce. Add a bit of the pasta water. Season to your preference.
• Serve into bowls. Garnish with parmesan cheese and freshly ground pepper.