Gnocchi with sweet potato, corn and bacon {from Publix Grape magazine}

Over the weekend, Mike was flipping through the Publix Grape magazine and came across a really yummy looking recipe. It's basically several of my favorite foods all mixed into one dish. Last night, he made it for dinner (I'm so lucky to have a talented cook in the house!) and it was super yummy. 

I of course, Instagrammed my dinner and someone asked for the recipe. After a quick search, I realized it wasn't online anywhere. This recipe is just too good to not share, so I wanted to post it here for you! While I included the whole recipe, but Mike used store-bought gnocchi instead of making it from scratch. (If he makes this again--fingers crossed!--I'll update this with better photos.)

Prep: 1 hour
Bake: 45 to 60 minutes at 425º

2 pounds russet potatoes
2 egg yolks
1/2 teaspoon salt, divided
3/4 to 1 cup all-purpose flour
2 slices bacon, cut into 1/4-inch pieces
1 large sweet potato, peeled and coarsely chopped
1/4 teaspoon ground black pepper
1 1/2 cups fresh or frozen whole kernel corn, thawed if frozen
1/2 cup thinly sliced red onion
1 tablespoon chopped fresh sage
2 tablespoons balsamic vinegar
2 tablespoons olive oil, divided
2 tablespoons butter, divided
2 cups baby arugula
1/3 cups shredded Asiago cheese

Preheat oven to 425º. Prick potatoes with a fork. Bake directly on the center oven rack for 45 to 60 minutes or until tender and fork inserts easily. Let stand until cool enough to handle. Halve potatoes. Scoop out flesh into a small bowl. Discard potato skins. Press the flesh through a ricer, a food mill or a large medium-mesh sieve into a large bowl.

Make a well in the center of the potatoes; add egg yolk and 1/4 teaspoon salt to the well. Whisk egg yolks. Stir mixture to combine. Add 3/4 cup of the flour, stirring just until combined. Turn out onto a lightly floured surface. Knead in just enough of the remaining flour to make a smooth, fairly soft dough that is still slightly sticky. Do not over knead or add too much flour to or the gnocchi will be heavy.

Divide dough into four portions. Roll each portion into a long thin log, 3/4 inch thick. Cut logs into 1-inch pieces. Roll dough pieces over a lightly floured gnocchi paddle, the tines of a fork, or the side of a grater to create ovals with a pattern on one side. Place dough ovals on a clean kitchen towel or baking pan lightly dusted with flour.

Bring a large pot of lightly salted water to a boil over high heat. Meanwhile, in a very large nonstick skillet, cook bacon over medium heat until crisp. Use a slotted spoon to transfer bacon to paper towels to drain, reserving drippings in skillet. Add sweet potato, 1/4 teaspoon salt and the pepper to skillet. Cook and stir for 8 minutes until potato starts to soften. Add corn, onion and sage. cook for 5 minutes more or until potato is tender and lightly browned. Stir in balsamic vinegar. Transfer mixture to a large serving bowl; cover and keep warm.

When water is boiling, reduce heat to a simmer. Add half of the gnocchi, stirring to prevent them from sticking together. Cook for 2 minutes after gnocchi rises to the top. Using a slotted spoon, transfer gnocchi to a large bowl. Repeat with the remaining gnocchi.

In the same nonstick skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add half of the cooked gnocchi. Cook 2 to 3 minutes or until golden and lightly crisp. Transfer gnocchi to the serving bowl with the sweet potato mixture. Repeat with the remaining oil, butter and gnocchi.

Seven: Add arugula to the serving bowl with the gnocchi mixture; toss to combine. Top with Asiago cheese and reserved bacon. Makes 6 servings.

{Nutrition Facts per serving: 416 cal., 18 g total fat (7 g sat. fat), 86 mg chop, 420 mg sodium, 55 g carb., 4 g fiber, 8 g sugar, 10 g protein.}


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