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Gnocchi with tomato, onion and bacon sauce


Gnocchi

Ingredients 19
Servings 4
Time 20 min

Ingredients

  • GNOCCHI
  • 500
    ml
    leftover mashed potatoes
  • 125
    ml
    flour
  • 5
    ml
    salt
  • extra flour for sprinkling
  • SAUCE
  • 15
    ml
    olive oil
  • 200
    g
    diced bacon
  • 1
    onion, chopped
  • 4
    garlic cloves, chopped
  • 1
    chilli, chopped
  • 30
    ml
    tomato paste
  • 1
    can chopped tomatoes
  • 30
    ml
    sugar
  • 5
    ml
    Italian herb mix
  • salt and pepper
  • TO FINISH
  • shavings of mature cheddar or hard Italian cheese such as pecorino (optional)
  • fresh basil (optional)
 

Method

30 min
 

1. Gnocchi: Mix the potato, flour and salt well. Sprinkle flour on a work surface and turn out the potato mixture onto the surface.

2. Working with 60ml (¼c) of the potato dough, roll it  into a “rope”. Cover a knife in flour, then cut the rope into 2cm lengths. Repeat with the rest of the dough.

3. Sprinkle more flour over the gnocchi.

4. Sauce: Heat the oil in a deep pan and fry the bacon until crispy. Add the onion, garlic and chilli and simmer, covered, until soft.

5. Add the rest of the ingredients and heat until he sauce starts simmering. Continue to simmer over low heat for 5 minutes. Remove from the heat.

6. To finish: Bring a large pot of salted water to the boil. Turn the temperature down so the water boils slowly.

7. Cook the gnocchi in batches for 1-2 minutes or until they rise to the surface. Remove with a slotted spoon and add the gnocchi to the sauce.

8. Return the pan with the sauce and gnocchi to the stove and heat through.  Divide the gnocchi and sauce among 4 bowls and garnish with the cheese shavings and basil (if using).

 

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