Potato gnocchi bake with bacon and sage
|2||eggs — large, yolk only|
|30 ml||parmesan cheese — grated|
|180 g||flour — cake|
|150 g||bacon — sliced|
|80 ml||fresh sage — chopped|
|250 ml||cream — fresh|
|salt and freshly ground black pepper — to taste|
|80 g||parmesan cheese — grated|
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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