 | I tried to trick Miss F and convince her that we were having "puffy pasta" instead of gnocchi for dinner. She didn't buy it for one minute, she instantly knew the gnocchi were potato based and firmly rejected the meal. I really don't understand her potato aversion and it is quite frustrating. C and I loved this dish, it is a great use for otherwise useless leftover mashed potatoes. I have yet to make gnocchi without them, it seems like a lot of effort. By using mashed potatoes, the gnocchi come together quite quickly. The gnocchi recipe is from Martha Stewart and the sauce is my own, just a simple bacon based alfredo with an addition of peas. I wasn't particularly neat with my gnocchi rolling this go round, but no matter, they still tasted great. |
2 cups mashed potatoes
1 egg
1 cup flour
½ teaspoon salt
6 ounces bacon, cut into lardons
1 cup peas
1 cup half and half
2/3 cup parmesan
¼ teaspoon salt
¼ teaspoon pepper
Stir together the mashed potatoes and egg. Stir in the flour and salt until well incorporated, turn out onto a floured board and knead for 30 seconds. Divide the dough into four, roll each into a ½“ thick log. Cut into 1” pieces, set aside. Boil a large pot of salted water.
In a large skillet, fry the bacon until crisp. Remove the bacon with a slotted spoon and drain off all but 1 tablespoon of the grease. Add the peas and sauté for 2 minutes. Stir in the cream, bring to a boil and reduce the heat to a low simmer. Stir in the parmesan, salt and pepper.
While the cream is simmering, add the gnocchi to the boiling water. When each gnocchi has floated to the top, transfer using a slotted spoon to the cream sauce. Serve, topped with the bacon.
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