POLOKWANE – Gnocchi are various thick, soft dough dumplings that may be made from semolina, ordinary wheat flour, egg, cheese, potato, breadcrumbs, cornmeal or similar ingredients.
The dough for gnocchi is most often rolled out, then cut into small pieces of about the size of a cork.
They are then pressed with a fork or a cheese grater to make ridges which hold sauce. Alternatively, they are simply cut into little lumps.
Gnocchi are usually eaten as a replacement for pasta but they can also be served as a side dishto some main courses.
Ingredients
- 500g fresh italian potato gnocchi
- 15ml sunflower oil
- 250g bacon
- 1 punnet button mushrooms
- 300ml milk
- 1 x KNORR Bacon Carbonara Flavour Pasta Sauce
- 15ml basil pesto
- 30ml creme friache
- parmesan cheese, grated (to serve)
Method
- Boil a pot of salted water and place gnocchi into the boiling water.
- After a few minutes the gnocchi will start to float to the surface of the pot, this will take about 4 -5 minutes.
- Using a slotted spoon remove the gnocchi from the boiling water and set aside – the gnocchi is now cooked.
- Heat a little oil in a pan and fry the bacon until crispy then add the mushrooms and fry until tender.
- Add the milk, KNORR Bacon Carbonara Flavour Pasta Sauce and basil pesto and stir well to combine.
- Allow to simmer for 5 minutes to thicken the sauce then add the gnocchi and simmer for a further 5 minutes to heat through.
- Stir in the Crème fraîche, spoon into bowls and garnish with grated Parmesan cheese.
This recipe was provided by What’s for Dinner.
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