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Method
Step 1
Preheat oven to 200°C. Line a large baking tray with baking paper. Arrange the sweet potato, cut-side up, on the lined tray. Bake for 1-1¼ hours or until the sweet potato is tender. Set aside to cool slightly. Scoop the sweet potato flesh from the skins and press through potato ricer or a coarse sieve into a bowl. Discard skins and any solids.
Step 2
Add the egg yolks, parmesan and ⅓ cup (80g) ricotta to the sweet potato flesh. Season and stir to combine. Add the flour and stir to combine. Turn onto a lightly floured surface and gently knead until a smooth dough forms. Divide the dough into 6 even portions. Roll each portion into a 1.5cm-diameter log. Cut each log into 2.5cm lengths, pinching the centres gently as you go. Place on a floured baking tray.
Step 3
Bring a large saucepan of water to a simmer over medium heat. Add the gnocchi, in batches, and cook for 1 min or until the gnocchi float to the surface. Use a slotted spoon to transfer the gnocchi to a baking tray.
Step 4
To make the parmesan cream, whisk the cream and egg yolks in a jug until well combined. Add the parmesan and garlic. Season. Stir until mixture is smooth and well combined. Pour half the mixture into a large ovenproof dish. Top with half the gnocchi. Sprinkle with remaining ricotta. Pour over remaining parmesan cream and top with remaining gnocchi. Sprinkle with thyme and extra parmesan. Season. Bake for 20-25 mins or until golden and bubbling.
Step 5
Meanwhile, to make the bacon crumb, heat oil in a large frying pan over medium-high heat. Add the bacon and cook, stirring occasionally, for 3-4 mins or until just crisp. Add the breadcrumbs and cook, stirring, for 2-3 mins or until crisp and golden brown. Stir in the garlic and pepitas. Season.
Step 6
Sprinkle the gnocchi bake with bacon crumb to serve.
1/4 cup (50g) pepitas (pumpkin seeds), coarsely chopped
Description
Topped with a crispy bacon crumb, this sweet potato gnocchi bake is a warming dish that’s sure to impress.
Method
Step 1
Preheat oven to 200°C. Line a large baking tray with baking paper. Arrange the sweet potato, cut-side up, on the lined tray. Bake for 1-1¼ hours or until the sweet potato is tender. Set aside to cool slightly. Scoop the sweet potato flesh from the skins and press through potato ricer or a coarse sieve into a bowl. Discard skins and any solids.
Step 2
Add the egg yolks, parmesan and ⅓ cup (80g) ricotta to the sweet potato flesh. Season and stir to combine. Add the flour and stir to combine. Turn onto a lightly floured surface and gently knead until a smooth dough forms. Divide the dough into 6 even portions. Roll each portion into a 1.5cm-diameter log. Cut each log into 2.5cm lengths, pinching the centres gently as you go. Place on a floured baking tray.
Step 3
Bring a large saucepan of water to a simmer over medium heat. Add the gnocchi, in batches, and cook for 1 min or until the gnocchi float to the surface. Use a slotted spoon to transfer the gnocchi to a baking tray.
Step 4
To make the parmesan cream, whisk the cream and egg yolks in a jug until well combined. Add the parmesan and garlic. Season. Stir until mixture is smooth and well combined. Pour half the mixture into a large ovenproof dish. Top with half the gnocchi. Sprinkle with remaining ricotta. Pour over remaining parmesan cream and top with remaining gnocchi. Sprinkle with thyme and extra parmesan. Season. Bake for 20-25 mins or until golden and bubbling.
Step 5
Meanwhile, to make the bacon crumb, heat oil in a large frying pan over medium-high heat. Add the bacon and cook, stirring occasionally, for 3-4 mins or until just crisp. Add the breadcrumbs and cook, stirring, for 2-3 mins or until crisp and golden brown. Stir in the garlic and pepitas. Season.
Step 6
Sprinkle the gnocchi bake with bacon crumb to serve.
