Sweet Potato Gnocchi with Kale, Bacon, Corn and Tomatoes

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We’re at that point in winter when there isn’t a tremendous variety in what we can find at our local farmer’s markets. Lots of greens–kale, collards, cabbage–and sweet potatoes. All great, but I start to crave some variety about this time in the season, and that’s where our freezer comes in. We freeze fruits and vegetables during the spring and summer growing seasons so we can stretch our local foods over a longer period of time. After the holidays, I dig into that freezer with great enthusiasm. Strawberries, blueberries, peaches, green beans, corn, tomatoes, peppers, pesto…just what I need to make it though the boring late winter.

This dish takes advantage of local sweet potato gnocchi combined with kale from our garden, bacon from Mae Farm and corn and onions from our freezer. Add some grape tomatoes from the grocery, and we have ourselves a hearty dinner that is also fairly healthy and definitely delicious.

The idea for this came from a recipe I saw on Pinterest by blogger Teaspoon of Spice. At the time I was cooking, I couldn’t find the recipe (note to self: organize your Pinterest boards), so I made this up instead–they are pretty close though. My version uses kale instead of collard greens and I cooked the greens in the sauce instead of boiling them separately.

The flavor is very fresh and delicious. I hope you enjoy!

Sweet Potato Gnocchi with Kale, Bacon, Corn and Tomatoes (serves 4)

  • 12 ounces sweet potato gnocchi, undercooked by a few minutes
  • 1 cup pasta liquid
  • 3 strips smoked bacon
  • 1 organic, yellow onion, peeled and chopped
  • 4 cups of kale, washed, stemmed and chopped
  • 2 cups of frozen (or fresh) corn
  • 1 cup grape or cherry tomatoes, cut in half
  • Salt and ground pepper, to taste
  • 1/2 cup freshly grated Parmesan cheese
  1. Set cooked gnocchi aside while you prepare the dish.
  2. In a large skillet, brown the bacon over medium heat until crispy. Remove the bacon from the pan and drain on some paper towels.
  3. Return the skillet with the bacon drippings to the stove and heat at medium. Add the chopped onion and cook, stirring frequently, for 3-4 minutes or until the onion is soft.
  4. Add the chopped kale and toss well (I use tongs) to keep the kale wilting. Cook kale for 2-3 minutes.
  5. Add the corn, gnocchi and tomatoes. Toss well and continue cooking until the gnocchi is cooked through.
  6. Add the reserved cooking liquid as needed to make a thicker sauce. Stir well and cook for another 2-3 minutes.
  7. Plate the gnocchi, top with cheese and enjoy immediately.
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