Description
It feels like a hug and tastes like a loaded baked sweet potato. Fall embodied!
Ingredients
- 1 whole Large Sweet Potato, Cut Into Chunks
- 2 whole Large Golden Beets, Cut Into Chunks
- 1 whole Small Red Jalapeno, Halved Or Quartered (to Be About The Same Size As The Potato Pieces)
- Olive Oil
- Salt
- 1 Tablespoon Chili Powder
- 1 pound Gnocchi
- 3 cloves Peeled Garlic
- 4 slices Thick Cut Bacon, Chopped
- ½ cups Cheddar Cheese, Freshly Grated
- ¼ cups Heavy Cream
- 4 whole Scallions, Sliced
Preparation
Preheat oven to 375ºF. Arrange sweet potato, beets, and pepper chunks on a baking sheet. Drizzle with olive oil and sprinkle with salt and the chili powder. Roast for 30–45 minutes until veggies are browned and very soft.
Meanwhile, cook gnocchi in salted boiling water to al dente. Right before draining, reserve 1 cup of the cooking water. Drain gnocchi and set aside until ready to use.
In a blender, puree roasted sweet potato, red jalapeno, garlic cloves, and 1/2 cup of the reserved cooking water until smooth. The mixture should be the consistency of applesauce.
In a large skillet, add bacon and turn the heat to medium-high. Cook bacon until fat has rendered and bacon is crispy, about 7 minutes. When bacon is crispy, add prepared gnocchi, cheddar, roasted beets, potato puree, and cream to the skillet. Stir together and taste; add salt to your preference and more of the gnocchi water if needed to thin the sauce.
Serve immediately topped with lots of scallions.
