The pleasing combination of earthy sage and smoky bacon complements this rustic homemade pasta.
Line Large Sheet Pan with parchment paper; set aside. Combine potatoes, ricotta and egg in Stainless (4-qt./4-L) Mixing Bowl. Mix until well blended using Mix 'N Masher. Add flour, 1/2 cup (125 mL) at a time, mixing with gloved hands until a soft dough forms. Transfer dough to well floured Pastry Mat; knead 6-8 times or until dough becomes firm, sprinkling with flour as needed. Cut dough into four equal pieces. Roll each piece into a 20-in. (51-cm) log; cut logs into 1-in. (2.5-cm) pieces.
Bring 5 qt. (4.75 L) of water to a boil in (8-qt./7.6-L) Stockpot over medium-high heat. Meanwhile, cook bacon in (12-in./30-cm) Skillet over medium heat 8-10 minutes or until crisp. Remove from Skillet; drain on paper towels.
Add gnocchi to Stockpot and immediately stir gently one time. Cook 4-6 minutes or until gnocchi float to the top (do not boil). Transfer gnocchi from Stockpot to sheet pan using Skimmer. Melt butter in Skillet over medium heat. Add gnocchi; sprinkle with salt and black pepper. Cook 8-10 minutes or until browned, turning occasionally with Turner. Transfer gnocchi to same sheet pan; keep warm.
Add stock, sage and bacon to Skillet. Bring to a simmer; whisk in cornstarch mixture using Silicone Flat Whisk. Cook 2-3 minutes or until sauce is thickened. Serve gnocchi with sauce.
Calories 360, Calories from Fat 90, Total Fat 10 g, Saturated Fat 5 g, Trans Fat 0 g, Cholesterol 70 mg, Sodium 490 mg, Carbohydrate 51 g, Fiber 4 g, Sugars 7 g, Protein 14 g
3 1/2 starch, 1/2 medium-fat meat, 1 fat (3 1/2 carb)
To cook sweet potatoes, cut 2 lbs (1 kg) sweet potatoes in half lengthwise. Place potatoes cut-side down into Deep Covered Baker (potatoes will overlap); add 1/2 cup (125 mL) water. Microwave, covered, on HIGH 10-12 minutes. Carefully remove Baker from microwave using Oven Mitts. Move center potatoes to ends of Baker and outer potatoes to center. Cover; microwave on HIGH 10-12 minutes or until potatoes are easily pierced with a fork. Cool completely and scoop out flesh using Avocado Peeler.
Choose turkey bacon that has 65% less fat than regular bacon and contains about 135 mg sodium per slice.
To help prevent cooked gnocchi from sticking together, after removing gnocchi from Stockpot, place onto prepared pan and lightly coat with olive oil.
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