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Have you ever tried to make gnocchi from scratch? It is so easy! I will share with you my easy gnocchi recipe with sautéed mushrooms and topped with crispy bacon.
Toasted Gnocchi with Sautéed Mushrooms & Bacon Recipe
This past week has been so cold and had me craving warm, comfort food and lots of baked desserts. You may have not noticed, I know my husband did!
Well, I am trying to stay away from sweets this week and try my hand at new things…for example, mastering the homemade gnocchi.
Have you ever tried to make your own gnocchi from scratch?
This is what I have done yesterday, all morning!
Happy to report that this attempt was a very successful one, so I am sharing this recipe with you, today: Easy Gnocchi with Sautéed Mushrooms, Crispy Bacon and Caramelized Spring Onions.
Gnocchi made with Ricotta versus Gnocchi made with Potatoes
My first attempt to make gnocchi from scratch was a couple of months ago, after watching one of Giada’s episode. She was making gnocchi with ricotta and got fascinated by those fluffy small pillow-y pockets and jumped to make them.
Well, my daughter asked me with that totally confused voice..”Mum, are we having porridge for lunch, today?” You don’t have to try too hard to visualize my result. Not to be mentioned again.
This time, I stayed away from that recipe made with ricotta and tried the traditional way with boiled potatoes. They definitely look like gnocchi 🙂
There are so many ways to have gnocchi made but my favorite includes sautéed mushrooms, crispy bacon and caramelized spring onions and at the last minute, a tablespoon of fresh sage leaves, just to leave a little bit of their flavor. I always remove them before serving, as I don’t like them in my dish…I know, crazy!
If you go into all the trouble to make gnocchi from scratch, at least make a bigger batch and store them in the freezer.
This dish comes together in under 30 minutes, if you already have made them and it is just perfect for a quick weeknight dinner!
- 4 medium size Russet potatoes
- 3 egg yolks whisked
- 1/3 cup finely grated Parmesan cheese
- 2 tbsp finely grated asiago cheese
- 1 cup all purpose flour plus more for dough/sprinkling
- 1 tsp salt
- a pinch of black pepper
- 2 cups sliced mushrooms
- 1 cup sliced spring onions
- 1 tbsp fresh sage leaves
- strips of bacon
Boil the whole potatoes, after you have washed them, until they are soft (about 45 minutes). Set them aside and allow to cool for 10-15 minutes. Peel them, while they are still warm and grate them over a large bowl with the large hole setting of a grater. Mix together with your hands until the grated bits stick together.
Preheat your oven to 400F/ 200C.
Turn the potato mixture out onto a flat well-floured surface and make a little well in the middle. Add the egg yolks, parmesan, asiago cheese, salt and pepper and fold the potato mixture over it. Continue folding the mixture until everything has been incorporated and the dough has smoothed out. Now begin to add the flour, 1/4 cup at a time, and continue folding the dough onto itself. Be careful not to over work the dough, only fold until it is just incorporated. Once the flour is added, test the texture by grabbing a piece of dough and rolling it out on a well-floured surface until it is a 1/2 inch thick rope. It should be soft, and almost like mashed potatoes when you poke it, but firm enough that it holds itself together. If it keeps falling apart, add a little more flour, but only until it just holds together. You do not want to add to much flour. Cut the gnocchi into 1/2 inch thick rounds and then take a fork to the top of each round and gently press down horizontally to leave an imprint. Very lightly dust them with flour as you make them and place them on a large baking sheet lined with baking paper, ridged side up. Place the tray in the oven and bake for 20 minutes, or until the gnocchi begin to turn gold at the corners.
While the gnocchi is baking, sauté the mushrooms. Heat the olive oil in a medium-sized pan over medium heat. Add the spring onions, sliced mushrooms and salt and sauté for about 10 minutes. With 5 minutes before you finish add fresh sage leaves.
Lay out bacon strips in a cold pan and cook them until done. Remove the strips from the pan and rest them on paper towel for a couple of minutes.
When gnocchi are ready, remove them from the oven and add them to the pan, tossing together the gnocchi, caramelized spring onions, and mushrooms for another 2-3 minutes. Add the crispy bacon, sprinkle with parmesan, remove sage leaves if preferred and serve.
The recipe for gnocchi was adapted from Eva's food blog - Adventures in Cooking.