December 1st, 2010 by Richard Julien
Sweet Potato Gnocchi with pancetta, maple and sage
Sweet Potato Gnocchi with pancetta, maple and sage
- 1 cup of blanched gnocchi
- 1 tbsp olive oil
- 1/ 2 cup chopped pancetta bacon
- 2 shallots – minced
- 1 tbsp roasted garlic paste
- 1 cup white wine
- 1 tbsp maple syrup
- 6 fresh sage leaves
- 1 cup cream 34% mf
Method:
In a large fry pan – heat the oil on medium heat – add the shallots and bacon
Cook until the bacon begins to crisp
Add the gnocchi and cook until they brown a little and crisp up
Add wine, garlic paste, maple and sage – cook until the wine is reduced and almost gone
Add cream and cook until the sauce coats the pasta.
Season to taste and add fresh grated granna padano cheese if desired