Homemade potato gnocchi with toasted bacon is a hearty and tasty dish with a minimum of ingredients that can be served as a side dish or as a side dish. Gnocchi can be prepared in advance and frozen for future use. In this case, the preparation of the dish will take no more than 10 minutes. Try this Italian dish at home!
Prepare the required ingredients according to the list and sift the flour. Wash potato tubers thoroughly.
Pour cold water over the unpeeled potato tubers. Bring the water to a boil, add a few generous pinches of salt, and cook the potatoes until tender (25-35 minutes, depending on size). Then drain the broth, cool the potatoes to room temperature.
Peel the cooled potatoes and grate them on a fine grater. Add egg and some salt. Stir lightly.
Stir in about 70 grams of sifted wheat flour into the mixture. Add the remaining flour gradually until you have a soft, elastic dough. The amount of flour depends on the degree of starchiness of the potatoes. As a general rule, the less flour, the more light and tender the gnocchi will be.
Place the dough on a floured work surface and form into a ball. When working with the dough, do not knead it with the usual stretching movements (this will make it rubbery), but fold it lightly from the edges to the middle, sticking together.
Divide the dough into 4 pieces and roll into balls. Shape each piece into a sausage and cut into slices about 1 to 2 cm wide. The dough pieces can be rounded and pressed with the prongs of a fork to create grooves, or left in the shape of pads with a small indentation in the center with your fingertip. The grooves and grooves are needed so that the gnocchi better absorb the aroma and taste of the seasonings that are added to them.
Repeat the process with the remaining test. At this stage, if necessary, the gnocchi can be frozen for future use and stored for up to 2 months.
Cut the bacon into small to medium cubes.
Saute the bacon over medium heat, stirring occasionally, until lightly browned and some of the fat melted away (about 5-7 minutes).
Boil 1.5-2 liters of water, salt. Add the gnocchi to the boiling water and cook for 1-1.5 minutes, until they come to the surface. Then simmer the gnocchi for another 20 seconds to fully cook. I boil the gnocchi in small batches of 15-18 pieces. Cook frozen gnocchi without first defrosting.
Use a slotted spoon to remove the gnocchi from the broth and add to the pan to the fried bacon. Mix everything well. You can turn off the fire immediately or fry the gnocchi and bacon for another 2-3 minutes so that they are slightly brown.
Serve the gnocchi hot. Finely chop the parsley if desired and sprinkle with potato bacon gnocchi when serving.
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