Steph from Stephfood was our Daring Cooks' July hostess. Steph challenged us to make homemade noodles without the help of a motorized pasta machine. She provided us with recipes for Spätzle and Fresh Egg Pasta as well as a few delicious sauces to pair our noodles with!
BACON & FRESH SAGE SWEET POTATO GNOCCHI
2 cups sweet potatoes, cooked and mashed
1/2 cup ricotta cheese
1 large egg
2 1/2 cups flour, plus additional for dusting
6 slices bacon, cut into thin strips
1 tblsp unsalted butter
1/4 tsp salt
1/4 tsp coursely ground black pepper
2 cups chicken stock
1 tblsp fresh sage, chopped
1 tblsp cornstarch dissolved in 1 tblsp cold water
Line a large sheet pan with parchment paper and set aside.
Combine potatoes, ricotta and egg in large mixing bowl.
Add flour, 1/2 cup at a time, mixing with your hands until a soft dough forms.
Transfer dough to well floured surface and knead 6 to 8 times until it becomes firm, sprinkling with flour as needed. Cut dough into 4 equal pieces. Roll each piece into 20 inch logs. Cut each log into 1/2-inch to 1-inch pieces.
Bring 5 qts or water to a boil in a large (8-qt) stockpot over medium-high heat.
Meanwhile, cook bacon in skillet over medium heat for 8 to 10 minutes or until crisp. remove from skillet and drain on paper towel.
Add gnocchi to stockpot and immediately stir gently one time. Cook 4 to 6 minutes, or until gnocchi float to the top. Transfer gnocchi from pot to sheet pan [you your "spider" tool or large slotted spoon].
Melt butter in skillet [12-in] over medium heat. Add gnocchi; sprinkle with s&p. Cook 8 to 10 minutes or until browned, turning occasionally. Transfer gnocchi to same sheet pan and keep warm.
Add stock, sage and bacon to skillet you just used. Bring to a simmer and whisk in cornstarch mixture. Cook 2 to 3 minutes or until sauce is thickened.
Serve gnocchi with sauce and fresh garden salad.
This salad is fresh from my garden! Delicious!