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Sweet Potato Gnocchi with Bacon & Fresh Sage



Sweet Potato Gnocchi with Bacon & Fresh Sage
The pleasing combination of earthy sage and smoky bacon complements this rustic homemade pasta.
Ingredients:
2   cups (500 mL) cooked, mashed sweet potatoes (see Cook’s 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 ¼-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
Directions:
  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

Nutrients per serving: (about 14 gnocchi, 1/3 cup sauce): Calories 360, Total Fat 10 g, Saturated Fat 5 g, Cholesterol 70 mg, Carbohydrate 51 g, Protein 14 g, Sodium 490 mg, Fiber 4 g

U.S. Diabetic Exchanges Per Serving: 3 1/2 starch, 1/2 medium-fat meat, 1 fat (3 1/2 carb)

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.

Choose turkey bacon that has 65% less fat than regular bacon and contains about 135 mg sodium per slice.

To help prevent cooked gnocchi from sticking together, after removing gnocchi from Stockpot, place onto prepared pan and lightly spray with olive oil using Kitchen Spritzer.