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Bacon Cheddar Beets + Sweets Gnocchi

  • Total Time: 1 hour 10 minutes


  • 1 large sweet potato, cut into chunks
  • 2 large golden beets, cut into chunks
  • 1 small red jalapeno, halved or quartered
  • olive oil
  • salt
  • 1 tablespoon chili powder
  • 3 cloves peeled garlic
  • 1 pound gnocchi
  • 4 slices thick-cut bacon, chopped
  • 4 scallions, sliced
  • 1/4 cup heavy cream
  • 1/2 cup cheddar cheese, freshly grated


  1. Preheat the oven to 375F. Arrange the sweet potato, beet, 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 the veggies are browned and very soft.
  2. Meanwhile, cook the gnocchi in salted boiling water to al dente. Right before draining, reserve 1 cup of the cooking water. Drain the gnocchi and set aside until ready to use.
  3. In a blender, puree the 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.
  4. In a large skillet, add the bacon and turn the heat to medium-high. Cook the bacon until the fat has rendered and the bacon is crispy, about 7 minutes. When the bacon is crispy add the 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.
  5. Serve immediately topped with lots of scallions.
  • Prep Time: 10
  • Cook Time: 60


  • Serving Size: 4