Serves
6-8
Ingredients:
Gnocchi
- 1kg Desiree potatoes, or any floury potato
- 1 tsp Salt
- 300g 00 flour
- 1 large Free-range egg, beaten
Alsace bacon, mushrooms & truffle cream sauce
- 500ml White wine
- 1lt Thickened cream
- 400g Alsace bacon or pancetta, diced into 1cm cubes
- 400g Portabello mushrooms, sliced
- 50ml Canola oil
- 60g Truffle tapenade, can be bought at a delicatessen
- 60g Grana parmesan, shaved
- 200g Baby spinach
- Salt to taste
Method:
Gnocchi
- Boil the potatoes in plenty of water until tender. Drain and peel while still hot.
- Sieve the potatoes onto a clean workbench or into a large bowl, using a potato ricer or food mill.
- In a separate bowl, sprinkle salt over flour and mix well. Add beaten egg and half of the flour to the potatoes.
- Knead, gradually adding more flour, until the mixture is soft, smooth and slightly sticky.
- Divide the dough into quarters, shape into rolls about 3 centimetres in diameter, then cut into two centimetre pieces.
- Bring five litres of water to the boil in a large saucepan.
- Drop the gnocchi into the boiling water, not too many at a time.
- After they rise to the surface, cook for a further 20 seconds.
- Use a slotted spoon to remove from the pot. Place these aside to add to the sauce.
- They can be kept in the refrigerator for a couple of days in advance if need be.
Alsace bacon, mushrooms & truffle cream sauce
- Place wine into a heavy based pot and reduce by half, add the cream and reduce by half again. Set aside.
- Sauté the bacon and mushroom separately in a heavy based pan. Add the cream reduction, truffle tapenade and gnocchi, gently stir and bring to a simmer.
- Now add in the shaved parmesan and spinach, this will thicken the sauce some more.
- Keep simmering until it reaches the desired thickness, season with salt and serve.