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Gnocchi with Sweet Potato, Corn, and Bacon

Gnocchi with Sweet Potato, Corn, and Bacon
Total Time:
40 minutes


2 slices bacon, cut into 1/4-inch pieces
1 large sweet potato, peeled and coarsely chopped
1/4 teaspoon kosher salt, divided
1/4 teaspoon pepper
1 1/2 cups whole kernel corn, thawed if frozen
1/2 small red onion, thinly sliced
2 teaspoons rubbed sage
2 tablespoons balsamic vinegar
1 (16-oz) package gnocchi
2 tablespoons olive oil, divided
2 tablespoons unsalted butter, divided
2 cups baby arugula
2 ounces Asiago cheese, shredded


  • Peel and cut sweet potato into small cubes.
  • Slice onion and cut bacon (wash hands).


  1. Preheat large nonstick sauté pan on medium 2–3 minutes. Place bacon in pan; cook 4–5 minutes or until crisp (reserve bacon drippings), stirring occasionally. Drain bacon on paper towels.
  2. Add sweet potato to drippings, salt and pepper. Cook and stir for 6–8 minutes or until potatoes start to soften. Add corn, onion and sage; cook 5–6 minutes or until potatoes are tender and lightly browned. Stir in balsamic vinegar. Transfer mixture to a large serving bowl; cover and keep warm.
  3. Cook gnocchi following package instructions.
  4. Preheat large sauté pan on medium 2-3 minutes. Add 1 tablespoon olive oil and 1 tablespoon butter. Add half of the cooked gnocchi. Cook 2–3 minutes or until golden and lightly crisp, stirring occasionally. Transfer gnocchi to the serving bowl with the sweet potato mixture. Repeat with the remaining oil, butter and gnocchi.
  5. Add arugula to the serving bowl with the gnocchi mixture; toss to combine. Top with Asiago cheese and reserved bacon. Serve.

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Nutritional Information

CALORIES (per 1/6 recipe) 280kcal; FAT 11g; SAT FAT 4g; TRANS FAT 0g; CHOL 15mg; SODIUM 390mg; CARB 43g; FIBER 3g; SUGARS 5g; PROTEIN 5g; VIT A 90%; VIT C 10%; CALC 8%; IRON 6%

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