Preheat the oven to 180°C.Prick the potatoes all over and bake in their skins until tender, for about 1 hour. Allow to cool then peel and mash.Mix in the egg yolk and Parmesan and gradually add the flour; use a spoon to mix in the beginning as the mixture is quite hot, then use your hands to form dough. On a lightly floured work surface, lightly knead the dough until a soft pliable dough is formed. Use extra flour when needed. Divide the dough into six portions. Work with one portion at a time, roll into a long sausage and cut into 2cm portions. Press your finger into each portion and roll the outer surface over the lines of a fork to form deep lines. Cook the gnocchi in a pot of salted boiling water until the gnocchi rise to the surface. Remove them with a slotted spoon. Drain and gently place into a greased casserole dish. Increase the oven heat to 200°C.For the sauce, melt the butter in a frying pan and add the bacon. Cook until the bacon is crispy. Stir in the sage and cream and season. Simmer until thickened for about 10 – 20 minutes. Pour the cream mixture over the gnocchi and toss with the Parmesan. Bake until golden, about 10 minutes. Recipe reprinted with permission of Potato SA. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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