Preparation time: 50 minutes
Cooking time: 30 minutes
• 6 large potatoes (about 800 g)
• 1 egg yolk
• salt, pepper and nutmeg
• about 250 ml flour, sifted twice (see tip)
• semolina, for rolling
• 200 g bacon bits
• 300 ml of your favourite tomato pasta sauce
1 Place the whole potatoes in salted water and boil until soft (about 20 minutes, depending on the size of the potatoes).
2 Make the sauce Fry the bacon until crisp, mix in the sauce and heat through. Season with salt and pepper to taste.
3 Drain the potatoes, cool until you can handle them, then peel. (Gloves will help, the potatoes should preferably still be slightly hot.)
4 Mash the potatoes finely with a potato ricer or work it through a sieve for the best results.
5 Mix the egg yolk, salt, pepper and nutmeg with the mash, along with enough flour to form a manageable ‘dough’. Knead to a smooth consistency.
6 Divide the dough into four, roll each piece into a long, even sausage about 1.5 cm thick and cut into bite-size gnocchi. Roll each gnocchi in the semolina until it’s evenly coated, then cook half the gnocchi at a time in salted water until they float to the top (then you know they are done). Scoop out with a slotted spoon straight into the hot mushroom sauce. Repeat with the rest of the gnocchi. Mix the sauce through and garnish with fresh basil and, if you feel decadent, a little grated Parmesan and freshly ground black pepper.
Tip Sifting flour introduces a lot of air into it, ensuring a pleasant, light texture in the end result. If you sift it twice, it’s even better!
*Also try the gnocchi with mushrooms and pecans in the July issue that's on sale now.