Pillowy, tender and perfectly light, homemade gnocchi are as soothing to make as they are to eat. Made with sweet potato and pan-fried with savory pancetta and bitter greens, these beautiful gnocchi are a must for the holiday season. Take the dish from good to great by drizzling our beautiful 12-year Aged Balsamic Vinegar overtop to serve.
SWEET POTATO GNOCCHI
▢ 3 large sweet potatoes
▢ 1 egg
▢ 1 tsp salt
▢ 1-2 cups ap flour
▢ 4 oz Pancetta
▢ 1 lb bitter greens
▢ 4 cloves garlic, minced
▢ 2 tbsp Heritage Blend EVOO
▢ 1/2 tsp Garlic Salt
▢ Pinch Chili Pepper Flakes
▢ 1/2 cup white wine
▢ 1/2 lemon, juiced
▢ Freshly grated Parmigiano-Reggiano to serve
▢ 12-Year Aged Balsamic Vinegar, to serve
- Preheat your oven to 375°F.
- Pierce the sweet potatoes with a fork, place on a baking sheet, and put the sheet into the oven. Bake for 45 minutes, until the potatoes are soft. Remove from the oven and cool completely. You can expedite this by carefully cutting the potatoes in half lengthwise so they cool faster from the inside out.
- Once the potatoes are completely cool, scoop the meat into a large bowl. Discard the skins.
- Add the egg to the potatoes and mix in completely.
- In a separate bowl, combine 2 cups of flour with 1 tsp salt.
- Pour 1 cup of this mixture into the sweet potato mixture and gently fold in. You don’t want to over mix the flour and potato as it will become gluey. Add more flour as needed until you can form a loose ball.
- Transfer the dough onto a well floured, clean surface. Cut the dough into even sized balls the size of a tennis ball. Roll each ball into a 1 inch thick rope. Using a sharp knife or dough cutter, cut each rope into 1 inch long pieces.
- Bring a large pot of water to a boil. Working in batches, drop the gnocchi into the boiling water and cook until they float to the surface. Remove using a slotted spoon and place on a clean towel-lined baking sheet. Continue until you’ve cooked all of the gnocchi.
- Rinse the bitter greens and cut them into thin ribbons.
- Cut the pancetta into thin strips.
- Place a large skillet over low heat and render the pancetta until crispy. Remove the crispy pancetta onto a towel-lined plate.
- Increase the temperature and add the cooked gnocchi in the fat. If there’s not enough fat to coat the pan, add 1-2 tbsp of good olive oil to the pan. Once the gnocchi begins to brown, add the garlic, bitter greens, garlic salt and chili pepper to the pan and sauté until the greens begin to wilt. Deglaze the pan with white wine, stirring gently, and continue to cook until the wine has evaporated into a sauce. When the greens are fully wilted and the wine has cooked down, remove the pan from heat.
- Stir in 1 tbsp freshly squeezed lemon juice, drizzle with 12-year Aged Balsamic Vinegar, and shower with freshly grated Parmigiano-Reggiano.