Creamy bacon gnocchi

By Drum Digital
02 August 2016

 Here is simple way to enjoy gnocchi

By Hope Malau

Serves: 6

Preparation: 20 min

Cooking: 35 min

5 potatoes, peeled, chopped into 3cm pieces

2 eggs, lightly beaten

Pinch of nutmeg

500 ml (2 c) flour, sifted

30 ml (2 T) olive oil

250g bacon, roughly chopped

2 garlic cloves, chopped

250 ml (1 c) cream

40g butter

120g baby peas, blanched

  1. Place potato in a pan and cover with cold water. Bring to the boil over medium-high heat and cook for 20 minutes or until tender. Drain, then return potato to pan over low heat.
  2. Mash the potato in a bowl and season. Set aside to cool for 5 minutes.
  3. Add eggs, nutmeg and flour and bring mixture together with your hands to form a soft dough, be careful not to overwork it. Divide mixture into 6 portions and roll each into a thin log, then cut into 2cm pieces.
  4. In batches, cook gnocchi in boiling salted water for 1 minute or until they float to the surface. Remove with a slotted spoon. Drain and set aside.
  5. Heat oil with butter in a pan over medium-high heat. Add the bacon and cook, stirring occasionally until starts to crisp.
  6. Reduce heat to medium, then add gnocchi and garlic cook, stirring for 3 minutes. Season well and add cream, simmer for 3 minutes. Add the peas gently toss until combined.

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