Sweet Potato Gnocchi with Cream Sauce, Bacon & Asparagus

For the Gnocchi:

1 C. Mashed Sweet Potatoes

1 C. Flour 

1/2 Egg

For the Cream Sauce:

2 Tbsp. Butter

3 Tbsp. Flour

1 C. Milk

1/2 Tsp. Salt

1/4 Tsp. Pepper

1 Garlic Clove, Minced

2 Tbsp.Thyme, Dried

1/2 C. Grated Parmesan Cheese

1 Tbsp. Fresh Parsley

Combine all ingredients for the gnocchi. Roll out on floured surface and cut into 1 inch pieces. Place in pot of boiling water for about 5 minutes, or until all gnocchi has risen to the surface. Drain and set aside. In another sauce pan, melt butter on medium heat. Add flour and stir to combine well. Add milk, salt, pepper, garlic and thyme. Let simmer for 10 minutes before adding the remaining ingredients. Turn to medium high heat and let reduce while stirring constantly until reached desired thickness. Pour over gnocchi and top with chopped blanched asparagus and crispy bacon.