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Sweetpotato Gnocchi

North Carolina Sweetpotato Gnocchi is a comforting, from scratch dish that pairs tender sweetpotato gnocchi with a rich lemon parmesan cream sauce. Finished with crispy pancetta, toasted hazelnuts, and fresh thyme, this recipe balances creamy, savory, and nutty flavors with a lightly crisped gnocchi exterior. Elegant yet approachable, it works beautifully as a cozy main or a standout dish for entertaining.

Recipe

Prep Time 30 minutes
Cook Time 10 minutes
Servings 4
Calories 371 kcal

Ingredients
  

  • Ingredients for the sauce:
  • 150 g grated parmesan
  • 3 cloves of garlic
  • 1 organic lemon
  • 4 tbsp. heavy cream
  • Salt pepper
  • 1 sprig of fresh thyme
  • Ingredients for the filling:
  • 60 g hazelnuts
  • 10 slices of pancetta
  • 2 tbsp. olive oil
  • 1 sprig of fresh thyme

Instructions
 

  • Wash and cut the North Carolina Sweetpotatoes into large cubes. Cook in boiling water for 10/15 minutes until tender. Drain and mash the pieces.
  • When the puree is lukewarm, pour it into a bowl and add the egg, a pinch of salt, pepper and flour. Mix until you get a smooth ball of dough that no longer sticks to your fingers. Add more flour in stages if the dough is too sticky to achieve the desired texture.
  • With floured hands and work surface, first form a long regular sausage the thickness of a gnocchi then cut into small balls lengthwise. To form the gnocchi, gently roll the piece of dough along the back of a fork. Repeat to form each gnocchi. Place the gnocchi on a wooden board covered with a tablespoon of flour to prevent them from sticking while forming them all.
  • Boil a large pot of salted water and cook the gnocchi until they rise to the surface. This will mean they are cooked. Count about 5 min. Reserve them in a dish with a drizzle of olive oil.
  • Keep the cooking water to thicken the sauce later.
  • In a separate skillet, brown the thyme and chopped garlic in a drizzle of olive oil for a good minute without letting it brown. Add the cream, parmesan, and the zest of half an organic lemon. Season with salt and pepper to taste then simmer over very low heat for 2-3 minutes. Add a small ladle of cooking water to make the sauce smoother.
  • In a skillet, cook the slices of pancetta flat, then set them aside on a plate. In the same pan, add a drizzle of olive oil and the sprig of thyme. Add the gnocchi and grill until crispy on the outside and soft on the inside.
  • Arrange and serve with the hot parmesan sauce. Finally, add pieces of pancetta and crushed hazelnuts for more indulgence.

Notes

Nutrition Facts
Sweetpotato Gnocchi
Amount per Serving
Calories
371
% Daily Value*
Fat
 
32
g
49
%
Saturated Fat
 
11
g
69
%
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
16
g
Cholesterol
 
49
mg
16
%
Sodium
 
661
mg
29
%
Potassium
 
194
mg
6
%
Carbohydrates
 
8
g
3
%
Fiber
 
2
g
8
%
Sugar
 
1
g
1
%
Protein
 
14
g
28
%
Vitamin A
 
545
IU
11
%
Vitamin C
 
2
mg
2
%
Calcium
 
363
mg
36
%
Iron
 
1
mg
6
%
Net Carbohydrates
 
7
g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 371kcalCarbohydrates: 8gProtein: 14gFat: 32gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gCholesterol: 49mgSodium: 661mgPotassium: 194mgFiber: 2gSugar: 1gVitamin A: 545IUVitamin C: 2mgCalcium: 363mgIron: 1mgNet Carbohydrates: 7g