Burnt Butter Gnocchi with Crispy Bacon and Sage
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A great tasting meal all the family will enjoy!
Burnt Butter Gnocchi with Crispy Bacon and Sage
Tessa
Rated 5.0 stars by 1 users
Category
Mains
Author:
Tessa
Servings
4
Prep Time
45 minutes
Cook Time
30 minutes
A great tasting meal all the family will enjoy!
Ingredients
Gnocchi Ingredients
-
6 medium- large (roughly 1kg) dutch cream potatoes
- 150g Changing Habits Emmer Wheat Floursifted + extra
- 1 egg, whisked
- Optional: 50g grated parmesan cheese
Sauce
-
1/2 cup sage leaves
- 4-6 rashers of free-range bacon (preservative free)
- A pinch of Changing Habits Seaweed Salt
- 1/8 - 1/4 cup butter or ghee
Directions
- Preheat the oven to 180C. Line a tray with baking paper and place the potato on top.
Bake in the oven for 30-45 minutes or until the potatoes are soft and cooked through and the skin can peel away easily.
Scrape the potatoes out of their potato skins and press the warm potatoes through a fine mesh sieve into a bowl.
Add the egg and flour (and optional parmesan) and stir through to combine, careful not to over work the dough.
Once the dough is ready, chop into 4 pieces and roll out one of them onto a floured bench into a small sausage shape.
Cut the sausage shape into bite sized pieces and place into a bowl or container.
Continue with the rest of the dough until you have used it all up.
Place all the gnocchi into a bowl or container.
Get a medium- large sized sauce pan and fill it half way with filtered water and bring to the boil.
Add 1/4 (or in small batches) of the gnocchi to the boiling water and cook until the gnocchi floats to the top.
Remove the gnocchi with a slotted spoon and place onto paper towel on top of a large plate.
Repeat until all the gnocchi has been cooked.
Now, heat a large frying pan on medium heat. Cook the bacon pieces until crispy.
Leave the bacon fat in the pan and cook the sage leaves until crispy.
Remove both the sage and bacon onto a small plate, leaving as much bacon fat in the pan as possible.
Now add the ghee or butter to the pan, starting with 1/8th cup and allow to melt, then add the drained gnocchi to the pan, cook until the gnocchi is golden. If the gnocchi soaks up all the butter or ghee straight away, then continue adding a few more spoonfuls to create a lovely buttery sauce.
Once ready, remove from heat and serve onto plates and top the with the bacon, sage and some of the leftover burnt butter sauce.
Optional Serving Suggestions: Mix a few Tablespoons of Pesto throughout, add roasted pumpkin, spinach or rocket leaves, shredded chicken, roasted tomatoes, green beans or asparagus + additional grated parmesan cheese or even some fried haloumi cheese.
