Louisiana Sweet Potato Gnocchi with Benton's Bacon, Sage and Golden Raisins
Recipe courtesy of Chef Corey Bahr, Monroe, LA
Louisiana Sweet Potato Gnocchi
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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.