Gnocchi con lardo et pesca

Preparation Time

60+ mn

Difficulty

Difficult

CAL

500+ calories

Type of Food

Main dish

Goes with

Limonati by Borjomi pear

Recipe author

Henry Zimmerman

Ingredients

Portions :

Potato

166 gram

Peach

0.33 piece

Flour

42 gram

bacon

42 gram

blue cheese

9 gram

Egg

1 piece

pieces of prosciutto

0.66 piece

Butter

30 gram

White dry wine

9 milliliter

powdered nutmeg

0.83 gram

chicken stock

42 milliliter

leaves of salbia

0.5 piece

Champignon mushrooms

9 gram

Garlic

0.2 clove

Lemon

0.2 piece

Onion

0.2 piece

Sugar

17 gram

step

Make a broth - bring to simmer garlic, onion, mushrooms, white wine, lemon zest, prosciutto, green onions, blue cheese, salvia, and chicken stock.

step

Bake whole potatoes on a salt pillow for one hour, to let them dry out. Peel them while they are still hot and make a puree. For every 500 gr. of puree, you will need one egg. Then cool the mass for one hour.

step

For proper gnocchi mixture, add exactly 120 grams of flour for every 500 grams of puree. Mix it all properly, not to have any air holes and add a bit of nutmeg. Make one big line of dough, cut it into small pieces, and form balls. Follow the gif’s steps and give them shape.

step

Cook gnocchi in a boiled, salted water. They need about 2-3 minutes. When they will come up – they are ready. Make a crunchy bacon in the oven. Warm the broth, add butter and blend it.

step

Make marinated peaches. Peel and cut them. Put in a bowl. Add half of lemon juice and sugar. I've made them in a vacuum, but you can just wrap the bowl with plastic. Make sure that air will not get intro the bowl. Put it in a microwave for 5 minutes. Let it cool without taking off the plastic.

Serve

Pour the gnocchi with sauce; add some bacon, peaches, and green onions.

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