Potato Gnocchi with Chanterelles and Bacon

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Potato Gnocchi with Chanterelles and Bacon
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Health Score:
68 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 25 min.
Ready in

Ingredients

for
4
For the gnocchi
800 grams starchy potatoes
150 grams Pastry flour
1 egg
2 Tbsps finely chopped Fresh herbs (sage, thyme)
salt
Nutmeg
Pastry flour (to work)
2 Tbsps butter
For the chanterelles and bacon
300 grams Chanterelle
1 garlic clove
2 Tbsps butter
150 grams Bacon
Parmesan (to garnish)
How healthy are the main ingredients?
potatoChanterelleeggsaltNutmeggarlic clove

Preparation steps

1.

For the gnocchi: Scrub the potatoes and boil in salted water for about 30 minutes until done. Drain, peel, and press through a potato ricer. Mix with flour, egg and herbs and season with salt and nutmeg. The dough should not stick and be easily malleable. Form the dough on a floured work surface into several thin rolls about 1 1/2 cm diameter (approximately 1/2 inch) rolls. Cut into 1 1/2 cm (approximately 1/2 inch) pieces. Push a pattern in with the back of a fork. Boil the gnocchi in boiling salted water. Let simmer for about 12 minutes.

2.

Rinse the chanterelle mushrooms. Peel the garlic and chop finely. Fry the mushrooms in butter for about 2-3 minutes. Fry the bacon until crispy. Drain on paper towels.

3.

Drain the gnocchi and sauté in hot butter. 

To serve, spread the gnocchi on plates. Cover with the bacon. Distribute the chanterelles and serve sprinkled with Parmesan.