Pumpkin Gnocchi recipe, topped off with bacon
|6||Strips of Maple Leaf Bacon|
|1/3 cup||Parmigiano Reggiano|
|2 tbsp||Olive Oil|
|2 tbsp||Balsalmic Vinegar|
|¼ cup||Heavy Cream|
|Salt and Pepper|
MIX the pumpkin, ricotta, eggs and parmigiano in a large bowl.
SIFT in half the flour, all of the nutmeg and a pinch of salt
STIR everything with a spatula
SIFT in the second half of the flour and knead everything together on a floured surface
CUT the dough into four pieces and roll out each piece into a long snake. Cut them into little gnocchi sized pieces (size of the top portion of a thumb).
CHOP the bacon into half inch pieces and fry them. Once crispy, remove the bacon from the pan, but leave the fat in the pan.
ADD a knob of butter to the bacon fat
FRY the gnocchi in the combined fat, until they are golden brown
REMOVE the gnocchi and wipe the pan. Then add another tablespoon of butter and add a tablespoon of olive oil. Fry the sage leaves and remove once crispy
ADD cream and balsalmic to the pan. Once it has lightened, add the gnocchi to the pan and toss them in the sauce
PLATE with some ribbons of parmigiano, sage leaves, and bacon
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