Rustic Sweet Potato Gnocchi with Pancetta Cream sauce

I love gnocchi! I used to have them only on the rare occasions I actually found them on a restaurant menu, since the store bought variety leaves a lot to be desired. But then I decided to try making them at home and discovered that it is actually really easy. What is even better is that you can change the recipe up in endless ways, such as using sweet potatoes instead of regular potatoes. Double the recipe and freeze the uncooked gnocchi for another time, they cook in only 4 minutes so you can have a great dinner on the table in flash!

Ingredients:

for gnocchi:
1 large sweet potato
1 tbsp butter
pinch of salt
1 egg, lightly beaten 
1/4 cup goat cheese, crumbled
3 tbsp grated parmesan cheese
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 1/2 cups flour (white or whole wheat)

for sauce:
1/2 cup chopped pancetta (or bacon)
1/2 cup whipping cream
2 tbsp chopped fresh basil
grated parmesan for garnish

Directions:
-peel sweet potato and cut into large cubes
-fill a small pot with water, add potato cubes and cook for about 20 minutes or until potato is soft when pricked with a fork
-drain water from pot, add butter and salt and mash with a potato masher or fork, set aside to cool slightly
-transfer sweet potato mash to a large mixing bowl
-add egg, both cheeses, salt and pepper and blend together well with a fork
-add flour and mix together with a fork until dough  forms
-cover a cookie sheet with a piece of wax paper, set aside
-on a lightly floured surface cut dough into 4 equal parts
-roll each piece into a log about 1 inch thick
-cut into 1 inch slices and place on cookie sheet
-freeze until firm or until ready to use
-in the meantime make sauce
-in a small pan cook pancetta for about 2 minutes to soften and brown
-add cream and basil and simmer to thicken
-cook gnocchi by tossing into a pot of boiling, salted, water and cook for about 4 minutes or until all gnocchi float to the surface
-remove to serving plates with a slotted spoon, add a dot of butter and top with cream sauce
-garnish with grated parmesan and serve immediately

*serves 4

*an original recipe by jcsmama