Gnocchi con lardo et pesca
60+ Min
201-500 Kcal
1 1 kg. potatoes
2 2 piece peaches
250 250 gr. flour
250 250 gr. bacon
50 50 gr. blue cheese
2 2 piece eggs
4 4 piece pieces of prosciutto
180 180 gr. butter
50 50 ml. white dry wine
5 5 gr. powdered nutmeg
250 250 ml. chicken stock
3 3 piece leaves of salbia
50 50 gr. mushrooms
1 1 clove garlic
1 1 piece lemon
1 1 piece onion
100 100 gr. sugar
step 1
Make a broth - bring to simmer garlic, onion, mushrooms, white wine, lemon zest, prosciutto, green onions, blue cheese, salvia, and chicken stock.
step 2
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 3
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 4
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 5
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.

How To Serve

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