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Gnocchi con lardo et pesca
60+ Min
Average
201-500 Kcal
|
ingredients
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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.
60+ Min
Easy
201-500 Kcal
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