Gnocchi in a sage brown butter with pancetta & sweet potato
From Michael Damato at Brasato Italian Street Cuisine
1 small sweet potato
10 slices pancetta
4 Tablesoons butter
8 sage leaves
1 Tablespoon EVOO (Extra Virgin Olive Oil)
1 pound potato gnocchi
1/4 cup grated Parmesan cheese
Peel and dice sweet potato into 1/4 inch cubes and boil for 10-15 minutes or until tender. Spread pancetta on a sheet tray and bake at 375 degrees for 20 minutes or until crispy. Roughly chop pancetta when cooled.
Melt butter in a saute pan, add sage and continue cooking until golden brown color appears. Add sweet potato and pancetta. Remove from heat. Add Extra Virgin Olive Oil and set aside. Cook gnocchi in boiling water for 3-5 minutes or until they float to the surface. Drain and pour into saute pan and return to heat. Add the cheese, toss to coat and serve immediately.