Mustard gnocchi with gypsy bacon, spinach and tomatoes
|1 to taste||Salt|
|675 g||Floury potatoes|
|150 g||Standard flour|
|2 Tbsp||Dijon mustard|
|1 to drizzle||Olive oil|
|1 to taste||Ground black pepper|
- Preheat the oven to 200C. Wash the potatoes and place them on a baking tray. Bake for 1 hour or until tender, then remove from the oven.
- Once they are cool enough to handle, cut them in half, scoop out the flesh, then mash in a warm bowl.
- Tip the mash onto the bench, then use your fingers to slowly work in the salt, flour, mustard and egg (beaten) until a dough forms.
- Divide the dough into 4 small balls, then roll each ball out to form a long skinny rope about 2cm thick. Cut into 1cm pieces.
- Meanwhile, bring a saucepan of salted water to a rapid boil and have a bowl of iced water standing by.
- Drop small batches of gnocchi into the water, then cook until they float to the surface - about 2-3 minutes.
- Remove them with a draining spoon, then drop into the iced water.
- When all the gnocchi are cooked, drain well and toss in a bowl with a generous amount of olive oil and salt and pepper.
- Tof finish: Heat a frying pan over a high heat, then add the butter. Chop the bacon into small chunks, then fry until golden brown.
- Add the garlic and tomato to the pan, then cook for 3-5 minutes. Add the spinach or sage leaves and the cooked gnocchi.
- Gently toss. Sprinkle the parmesan cheese (grated) over the top and as it melts, season with salt and pepper. Serve in warmed bowls.