15 min.
Potato gnocchi with Parmesan cream, Red Delicious apple and bacon
A real treat
A substantial and tasty main dish for your soul and palate. Delicious potato gnocchi in a Parmesan cream with crunchy South Tyrolean bacon. The secret ingredient of this dish is the Red Delicious apple that gives it a fresh touch.
60 min.
Ingredients
for 4 persons
for the potato gnocchi
1 kg potatoes
250 g flour
1 egg
for the sauce
1 Red Delicious apple
150 g bacon, cut into strips
150 g Parmesan cheese
200 g fresh cream
for the potato gnocchi
1 kg potatoes
250 g flour
1 egg
for the sauce
1 Red Delicious apple
150 g bacon, cut into strips
150 g Parmesan cheese
200 g fresh cream
Preparation
Wrap each potato in aluminum foil and bake in the oven at 180° for about 45 minutes. Once baked, remove from the oven, and mash the hot potatoes on the work surface. Quickly knead with flour and egg to avoid the formation of gluten that makes your gnocchi tough. Form long ropes, about 1.5 cm wide, and cut pieces of about 2 cm. Put aside.
Melt Parmesan cheese with fresh cream in a saucepan, but don’t bring to the boil. Cut the apple into tiny cubes and put them into water with lemon to avoid browning. Cook the bacon until crunchy in a cold pan without added fat.
Bring water to the boil in a pot, salt and boil the gnocchi until they float to the surface. Drain the gnocchi, toss them in the Parmesan cream and add bacon and apple cubes before serving.
Recipe from Giovanni Venditti
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