Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound floury potatoes -- chopped
1 egg yolk
3 tablespoons grated parmesan cheese
3 tablespoons fresh herbs -- (basil, parsley,
-- and chives)
1 cup all-purpose flour
2 cloves garlic -- crushed
1 onion -- choppd
4 slices bacon -- roughly chopped
1 can peeled tomatoes -- (14-oz.)
1 teaspoon brown sugar
2 teaspoons balsamic vinegar
1 tablespoon shredded fresh basil
5 ounces sun-dried tomatoes -- roughly chopped
1 freshly shaved parmesan cheese -- for serving |
Preparation:
1. To make gnocchi, steam or boil the potatoes until just tender. Drain thoroughly,cool and mash. Transfer 2 cups of the potato to a large bowl. Add the egg yolk, grated parmesan and herbs and mix until combined. Gradually add flour to form a sticky dough. Knead gently for 5 minutes, adding more flour if necessary, until smooth.
2. Divide the dough into four portions. Roll each portion on a lightly floured surface to form a sausage 3/4-inch thick and cut into 1-inch pieces. Roll each piece into an oval shape and roll carefully over lightly floured prongs on the back of a fork. Put on a lightly floured non-stick baking tray and cover until ready to use.
3. To make the sauce, heat 1 tablespoon of oil in large skillet, add the garlic and onion and cook over medium heat for 5 minutes or until onion is soft and golden.
4. Add bacon and cook stirring occasionally, for 5 minutes or until bacon has browned.
5. Stir in the sun-dried tomato, tomato, sugar and vinegar, bring to a boil, reduce the heat and simmer for 15 minutes, or until the sauce has thickened. Stir the shredded basil through just before serving.
6. Cook the gnocchi, in batches ,in a large pan of boiling salted water for about 2 minutes, or until gnocchi rises to the surface. Drain well and serve topped with the tomato sauce and Parmesan shavings. |
