Potato Gnocchi with Cheese and Bacon

Potato Gnocchi with Cheese and Bacon

60 min
Hard
1 serv.
201 g / 1 serv.

Rating

Average rating:—

Description

Tender potato gnocchi in a creamy sauce with crispy bacon and parmesan

  1. Peel the potatoes, cut into large pieces and boil in salted water until tender (about 20 minutes after boiling).
  2. Drain the water, mash the potatoes well into a puree and cool completely.
  3. Add the egg, flour, a pinch of salt and nutmeg to the cooled puree. Knead a soft, slightly sticky dough.
  4. Dust the work surface with flour. Divide the dough into several parts, roll them into sausages about 2 cm in diameter.
  5. Cut the sausages into small pieces 1.5-2 cm long. If desired, make grooves on each gnocchi with a fork.
  6. Boil salted water in a saucepan. Cook the gnocchi in batches: once they float to the surface, cook for 1 more minute and remove with a slotted spoon.
  7. Finely dice the onion and chop the garlic. Cut the bacon into thin strips.
  8. Heat olive oil in a pan, fry the onion until soft, add the bacon and garlic, cook for 2-3 minutes until the bacon is golden.
  9. Pour in the cream, bring to a boil, season with salt, pepper and a pinch of nutmeg. Simmer the sauce for 2-3 minutes until slightly thickened.
  10. Add the cooked gnocchi to the sauce, stir gently, and heat everything together for 1-2 minutes.
  11. Grate the Parmesan on a fine grater. Place the gnocchi on a serving plate, sprinkle generously with Parmesan and serve immediately.
458
228 kcal / 100 g
kcal
13.0 g
6.5 g / 100 g
Protein
58.4 g
29.1 g / 100 g
Carbohydrates
19.2 g
9.6 g / 100 g
Fats