Name: Potato gnocchi bake with bacon and sage
Prep time: 20 min
Cook time: 100 min
Total time: 120 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 800 g potatoes; 2 eggs large, yolk only; 30 ml parmesan cheese grated; 180 g flour cake; 30 ml butter; 150 g bacon sliced; 80 ml fresh sage chopped; 250 ml fresh cream; salt and freshly ground black pepper to taste; 80 g parmesan cheese grated

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Ingredients (10)

GNOCCHI:

800 g	potatoes
2	eggs — large, yolk only
30 ml	parmesan cheese — grated
180 g	flour — cake

Sauce:

30 ml	butter
150 g	bacon — sliced
80 ml	fresh sage — chopped
250 ml	fresh cream
	salt and freshly ground black pepper — to taste
80 g	parmesan cheese — grated

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Method:

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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