Billy’s Gnocchi with Bacon Tomato and Basil
Gnocchi are softdumplingsthat may be made fromsemolina, ordinarywheat flour,potato or similar ingredients.
Like manyItalian dishes, there is considerable variation in recipes and names across different regions. Common accompaniments of gnocchi include melted butter (sometimes fried butter) with sage,pesto, and various sauces.
Serves 4 6
1 egg yolk
15g fresh parsley, chopped
2.5ml grated nutmeg
250g all-purpose flour
Wash the potatoes and boil them in salted water until just tender test them with cake tester. When the potatoes are tender, drain them and let them cool slightly before peeling them. Be careful not to burn, but the gnocchi dough has to be made with hot potatoes to ensure a light end product.
Once all the potatoes are peeled, add salt, chopped parsley, nutmeg and the egg yolk. Mash all the ingredients together until you have a smooth mash mixture.
Add a handful of flour to the mixture and mix it thoroughly. At this point check the consistency of your mixture. You are aiming for a soft dough-like mixture. Add more flour if needed or add a little water if it is too dry. The dough must be easy to handle, without sticking to your fingers.
Divide the dough into 4 portions and roll each portion between your hands and your work surface to form a long sausage. Cut the sausage into 2-3cm portions and set aside on a lightly floured tray and keep it refrigerated until ready to cook. Repeat this procedure with all of the dough.
Once you have your portions, cook them in a large pot of salted, boiling water for about 3 minutes or until they float to the top. Do not cook all the gnocchi at once as it is too much and will lower the temperature of your water too drastically, resulting in heavy dumplings.
Remove the gnocchi from the boiling water with a slotted spoon and serve with your favourite sauce or topping.
We suggest, Gnocchi with tomato, bacon and basil!
500g cooked gnocchi
400g tinned tomatoes
250g streaky bacon, diced
1 clove garlic, finely chopped
15ml olive oil
10g fresh basil, finely chopped
Heat a pot over medium heat, add the olive oil and fry the diced streaky bacon until almost crisp. (if you prefer back or shoulder bacon, use it instead of the streaky).
Add the garlic and slowly fry it, being careful not to let it burn. As the garlic turn a golden colour, add the tomatoes and turn your heat down to low. Let it simmer, while stirring occasionally for about 15 minutes.
Add the salt, sugar and basil and check if the seasoning is correct. Spoon your cooked gnocchi into the sauce and serve hot with a few torn basil leaves as garnish.