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Sweet potato gnocchi with Gorgonzola and bacon

This sweet potato gnocchi is one of our favourite indulgences. It’s wholesome and healthy, cheesy, wheat-free, has bacon and easily comes together as a gourmet dish you could serve at your next dinner party.


For the sweet potato gnocchi
2 medium sweet potatoes, scrubbed
1 tsp salt
1 cup cornflour, plus extra to dust
½ cup potato flour
1 packet streaky bacon, sliced
Vegetable oil, to fry
For the sauce
¾ cup cream
3 tbsp Gorgonzola
Black pepper
Parsley, to garnish

For the sweet potato gnocchi
Preheat oven to 200°C.
2. Place the sweet potatoes on a baking tray. Roast for 1 hour, until soft. Set aside to cool slightly for easy handling, then peel.
3. Mash the warm sweet potato until fine. Add the salt, corn and potato flours and mix until a dough forms. Turn on to a floured surface and knead to form a stiff dough.
4. Divide into 4 equal pieces and roll each piece into a 3 cm-thick rope. Cut into 2 cm pillows and score with a fork.
5. Drop a few pillows at a time into a pot of boiling salted water. Once they’ve floated to the top, remove with a slotted spoon.
6. In the meantime, fry the bacon in heated oil until crisp. Drain on paper towel.
For the sauce
1. Heat the cream in a saucepan.
2. Stir in the Gorgonzola.
3. Serve gnocchi with Gorgonzola sauce, crispy bacon and black pepper. Garnish with fresh parsley.

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