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Potato gnocchi bake with bacon and sage

recipes, potatoes, bake, bacon

Ingredients 12
Servings 4
Time 20 min


  • 800
  • 2
    large egg yolks
  • 30
    Parmesan, grated
  • 180
    cake flour
  • SAUCE:
  • 30
  • 150
    bacon, sliced
  • 80
    fresh sage leaves, snipped
  • 250
    fresh cream
  • salt and freshly ground black pepper to taste
  • 80
    Parmesan, grated


1hr 40 min

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.
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