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Ingredients
Potato Gnocchi with Chanterelles and Bacon
- 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)
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.
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.
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.
(Percentage of daily recommendation)
| Calorie | 750 cal. | (36 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 49 g | (42 %) | ||
| Carbohydrates | 62 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.1 g | (20 %) |