Bacon and egg gnocchi

Bacon bits and gnocchi wrapped in silky cream and topped with a poached egg.
 
bacon and egg gnocchi

Recipe from: 04 February 2013
Preparation time: 5 min
Cooking time: 10 min
 
 

Ingredients

 
  • 500
    g
    freshly made store-bought gnocchi
  • 125
    g
    bacon - diced
  • 1/2
    Tbs
    olive oil
  • 1/4
    cup
    cream - or more if desired
  • 4
    eggs
  • 1
    Tbs
    white wine vinegar
  • Salt and freshly ground black pepper
  • Parmesan cheese - for serving
  • Fresh rocket and toasted pine nuts -
  • for serving (optional)
Servings: Change Serving
 
 

Method

 
Cook the gnocchi in a medium-sized pot of salted boiling water. After 2-3 minutes or as they float to the surface they are ready, so remove with a slotted spoon and set aside in four warmed bowls, with an extra drizzle of olive oil.

To save on washing up, drain the water from the gnocchi pot, dry with kitchen paper and then on medium-high heat fry the bacon in a little olive oil for 5 minutes, or until crispy.

Add in the cream, simmer gently for another minute and then remove from the heat and pour over the gnocchi servings.

To another medium-sized pot of boiling water add 1 Tbsp white wine vinegar and then gently crack two eggs at a time into the water. For a soft poach, remove after 2-3 minutes using a slotted spoon and place gently on two of the gnocchi servings.

Repeat for the remaining eggs, then top each bowl with a generous pinch of salt and pepper and shavings of parmesan, as well as a small handful of fresh rocket and toasted pine nuts if you like. Serve immediately.

Note: You could also substitute the gnocchi for penne or linguini for an even more budget friendly and lighter version.

Reprinted with permission of Sarah Graham. To see more recipes, click here.
 
 

Read more on: poach  |  boil  |  recipe  |  pork  |  eggs
 

NEXT ON FOOD24X

Monkey gland rump kebabs

2016-02-04 10:05
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
1 comment
Comments have been closed for this article.
 

Tip of the day

 
Selecting lamb
The meat should be a pinky red in colour with a layer of fat that is creamy white.
 

Find a recipe

 
 
 

Inside Food24

 
 
 
 
 

Instagram: #Food24_sa

 
 
/Food
 

Restaurants

 
The Grind Coffee Company in Johannesburg

Dedicated to quality coffee.

 

Find a restaurant

 
 

Jobs - Find your dream job

Onsite Technician

Johannesburg
First Time Placements
R15 000 - R18 000 Per Month

Administrator

Roodepoort
Placement Point (Pty) Ltd (Parkwood Branch)
R6 000 Per Month

Sales Consultant

East Rand
Placement Point (Pty) Ltd (Parkwood Branch)
R12 500 Per Month

Property - Find a new home

 
 
 
 
There are new stories on the homepage. Click here to see them.