Ingredients
- 2 sweet potatoes
- 1 egg
- 2 1/2 cups brm unbleached all-purpose flour (optional)
- 1 tsp salt
- 4 strips bacon
- 1 shallot
- 1 clove garlic
- 2 1/2 sprigs thyme
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp brown sugar
- 6 tbsp unsalted butter
- 1 sprig rosemary
- fresh parsley (optional)
- freshly grated parmesan cheese (optional)
Steps
- Heat the oven to 400 F, pierce the sweet potatoes, and bake them on a baking sheet for 35 minutes until tender.
- Cool the potatoes for 5 minutes, scoop out the flesh, and mash it with the egg and salt.
- Mix in the flour until a soft dough forms, then roll it into ropes and cut small pieces.
- Boil the gnocchi in a large pot of salted water for 3 minutes until they float, then drain them.
- Cook the bacon and shallot in a large skillet for 6 minutes, then add the garlic, thyme, cinnamon, nutmeg, sugar, butter, and rosemary.
- Add the gnocchi and cook for 4 minutes until lightly browned, then remove the rosemary and add parsley and Parmesan if using.
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