Gingerbread Sweet Potato Gnocchi

Directions

1. Preheat your oven to 350°F. Pierce the sweet potatoes several times with a fork and bake until fork-tender, about 45–60 minutes.

2. Let cool for 20 minutes, then peel and place the flesh into a large bowl. Mash until smooth, removing as many lumps as possible.

3. In a separate bowl, combine the flour and PS Seasoning Gingerbread BBQ Rub.

4. Add the eggs to the mashed sweet potatoes and whisk until well combined.

5. Gradually mix in the flour blend until fully incorporated and a soft dough begins to form.

6. Turn the dough out onto a well-floured surface and knead for 2–3 minutes, adding extra flour as needed to prevent sticking.

7. Cover the dough with plastic wrap and let rest for 20 minutes.

8. Divide the dough into four equal sections, rolling each into long ropes about 24 inches in length.

9. Cut each rope into 1½-inch gnocchi pieces and lightly toss with flour to prevent sticking.

10. Repeat with the remaining dough.

11. Bring a large pot of lightly salted water to a boil.

12. Cook the gnocchi in batches for 5–6 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.

13. Chop the bacon into ¼-inch pieces. In a large sauté pan, cook until crisp and the fat is rendered.

14. Add about 6 ounces of gnocchi to the pan and sauté until golden brown on all sides.

15. Finish with a pinch of freshly chopped sage and cook for an additional 30–45 seconds.

16. Plate and serve warm.