Chef John's Sweet Potato Gnocchi

Prepare the Sweet Potato: Prick the sweet potato all over with a sharp knife. Microwave until very soft, approximately 5-7 minutes. Allow to cool until easy to handle.

Create the Gnocchi Dough: Halve the cooled sweet potato and scoop the flesh into a bowl. Mash or blend until perfectly smooth. Incorporate ricotta cheese, beaten egg, kosher salt, and cayenne pepper; mix with a spoon until fully combined. Gradually stir in flour until the mixture forms a cohesive, slightly sticky ball of dough, adding more flour as needed.

Shape the Gnocchi: Transfer the dough onto a lightly floured surface and gently knead, incorporating flour as necessary, until no longer sticky. Divide the dough into 8 equal portions. Roll each portion into a rope, approximately 1/2-inch in thickness, using flour to prevent sticking. Lightly dust the ropes with flour and cut with a bench scraper into 1/2-inch pieces. Arrange the gnocchi pieces on a sheet pan and allow to dry for 15-20 minutes, or refrigerate until ready to cook.

Craft the Bacon-Rosemary Sauce: In a skillet set over medium heat, cook bacon, stirring occasionally, until browned and delightfully crisp, about 7-10 minutes. Add butter; cook and stir until lightly toasted and fragrant, around 2-3 minutes. Remove from heat and stir in the minced fresh rosemary. Set the sauce aside.

Cook the Gnocchi: Bring a large pot of salted water to a rolling boil. Gently add the gnocchi and cook until they float to the surface, indicating they are cooked through, approximately 3-4 minutes. Use a slotted spoon to carefully transfer the cooked gnocchi directly into the prepared sauce in the skillet.

Marry the Flavors: Place the skillet over medium to medium-high heat; gently coat the gnocchi with the sauce, season with salt to taste, and cook until heated through. Turn off the heat and stir in 1 tablespoon of freshly grated Parmigiano-Reggiano cheese.

Serve: Transfer the sweet potato gnocchi to a warm serving bowl and generously top with the remaining Parmigiano-Reggiano cheese. Serve immediately and savor the symphony of flavors.