- 6
Ingredients
- 2 cups (500 mL) cooked, mashed sweet potatoes (see Cooks Tip)
- 1/2 cup (125 mL) part-skim milk ricotta cheese
- 1 large egg
- 1 1/2 cups (375 mL) all-purpose flour, plus additional for dusting
- 6 slices turkey bacon, cut crosswise into 1/4-in. (6-mm) strips
- 2 tbsp (30 mL) unsalted butter
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) coarsely ground black pepper
- 2 cups (500 mL) unsalted chicken stock
- 1 tbsp (15 mL) chopped fresh sage leaves
- 1 tbsp (15 mL) cornstarch dissolved in 1 tbsp (15 mL) cold water
Preparation
Step 1
1. Line Large Sheet Pan with Parchment Paper; set aside. Combine potatoes, ricotta and egg in Stainless (4-qt./4-L) Mixing Bowl. Mix until well blended using Mix ’N Masher. Add flour, 1/2 cup (125 mL) at a time, mixing with gloved hands until a soft dough forms. Transfer dough to well floured Pastry Mat; knead 6-8 times or until dough becomes firm, sprinkling with flour as needed. Cut dough into four equal pieces. Roll each piece into a 20-in. (51-cm) log; cut logs into 1-in. (2.5-cm) pieces.
2.Bring 5 qt. (4.75 L) of water to a boil in (8-qt./7.6-L) Stockpot over medium-high heat. Meanwhile, cook bacon in (12-in./30-cm) Skillet over medium heat 8-10 minutes or until crisp. Remove from Skillet; drain on paper towels.
3.Add gnocchi to Stockpot and immediately stir gently one time. Cook 4-6 minutes or until gnocchi float to the top (do not boil). Transfer gnocchi from Stockpot to sheet pan using Skimmer. Melt butter in Skillet over medium heat. Add gnocchi; sprinkle with salt and black pepper. Cook 8-10 minutes or until browned, turning occasionally with Jumbo Slotted Turner. Transfer gnocchi to same sheet pan; keep warm.
4.Add stock, sage and bacon to Skillet. Bring to a simmer; whisk in cornstarch mixture using Silicone Flat Whisk. Cook 2-3 minutes or until sauce is thickened. Serve gnocchi with sauce.
Yield: 6 servings
Cook's Tips: To cook sweet potatoes, cut 2 lbs (1 kg) sweet potatoes in half lengthwise. Place potatoes cut-side down into Deep Covered Baker (potatoes will overlap); add 1/2 cup (125 mL) water. Microwave, covered, on HIGH 10-12 minutes. Carefully remove baker from microwave using Oven Mitts. Move center potatoes to ends of baker and outer potatoes to center. Cover; microwave on HIGH 10-12 minutes or until potatoes are easily pierced with a fork. Cool completely and scoop out flesh using Avocado Peeler.