Summary

Ingredients

• 400 g nocchi, precooked
• 2 tablespoon butter
• some sage leaves
• 1 small onion (s)
• 1 clove garlic
• 50 g bacon, South Tyrolean or smoked pork belly
• liter ⅛ white wine
• 1 cup sour cream
• 30 g parmesan cheese
• Pepper, freshly ground, or thyme

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Instructions

1. Pluck the sage leaves from the stalk, cut the large leaves in half. Cut the onion and garlic into small cubes. Cut the bacon into thin strips. Grate the parmesan.
2. Fry the gnocchi with the sage leaves in the butter until golden brown over the heat that is not too high and then add the finely chopped onion and garlic cubes. As soon as the onion pieces are translucent, add the bacon. As soon as the bacon changes color - after approx. 1 minute - deglaze the gnocchi with the white wine and add the sour cream. Bring the sauce to the boil briefly and sprinkle the parmesan on top. As soon as the parmesan has melted, stir once and serve.
3. Add some freshly ground pepper or a pinch of thyme to taste.