Louisiana Sweet Potato Gnocchi with Benton's Bacon, Sage and Golden Raisins

Main Course

Recipe courtesy of Chef Corey Bahr, Monroe, LA

Serves 6

  • 2 pounds peeled and cubed sweet potatoes
  • 2 cups sliced Shiitake mushrooms
  • 1 cup ricotta cheese
  • 2 cups all purpose flour
  • ½ cup golden raisins (sultanas)
  • ½ cup diced Benton’s bacon (or other slab bacon) 
  • 10 sage leaves
  • ½ teaspoons ground mace
  • ½ teaspoons ground corriander
  • 1 tablespoons diced shallot
  • 1 tablespoon chopped garlic
  • 1 teaspoon freshly ground white pepper
  • 1 ½ teaspoons kosher salt
  • 1 tablespoon Steen’s Cane Syrup (or other quality cane syrup)
  • salt and freshly ground pepper 
  • ¼ cup sliced green onions
  • freshly shaved Parmesan for garnish

 Louisiana Sweet Potato Gnocchi

Louisiana Sweet Potato Gnocchi

Click image to enlarge



Steam sweet potatoes until tender & easily pierced with a knife. Remove from steamer and allow to cool to room temperature. Setup a mixer with a paddle. Add sweet potatoes to the mixing bowl & slowly incorporate the flour. Once flour has been completely incorporated add ricotta cheese & mix for 30 seconds.
Remove mixture from the bowl and wrap in plastic, rest in refrigerator for 20 min.

Using a piping bag with a ½ inch tip pipe the dough onto wax paper. Cut dough into 1 in. pieces, dust with flour Blanch in boiling water for 5-6 min or until done.
Reserve the blanched gnocchi on paper towels.

In a large skillet add the bacon with a touch of oil. Render the bacon until crisp. (Be careful no to burn). Add the sage, mushrooms, garlic, & shallots sauté until lightly caramelized. Add Gnocchi adjust seasoning with salt & pepper, sauté 2-3 min.

Finish with the raisins, syrup,  green onions and shaved Parmesean.

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