Gnocchi with Pumpkin Sauce and Bacon October 23 2015, 0 Comments
Serves 4 to 6
- 1 jar Cucina Antica Tuscany Pumpkin sauce
- 3-4 baking potatoes
- 2 cups all-purpose flour
- 1 large egg
- 1/2 cup vegetable oil
- 6 cups ice
- 1/2 lb bacon (about 6 thick-cut strips)
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1/4 cup fresh parsley
Peel potatoes and boil for 30-40 minutes, or until soft. Mash thoroughly and heap on a flat surface. Bring a large pot of water to boil. In a large bowl create an ice bath. Make a well in the center of the potatoes and cover completely with flour. Add eggs and about 1/4 tsp salt to the well. Fold potato and flour into the egg and mix well. Knead dough to form a ball, and then continue to knead until the dough is dry. Make rolls 1" in diameter and slice rolls into pieces 1" long. Boil the pieces 1-2 minutes (until they begin to float) and then place them in the ice bath. Leave them in the ice for several minutes - until they are completely cool - and then drain them. Coat with oil. For any excess gnocchi - cover and refrigerate.
Cook bacon in a skillet. Once cooked, place a paper towel or page of newspaper on a plate and then put the bacon on it. Properly dispose of most of the bacon grease, leaving a thin layer on the bottom. Add carrots and celery to the skillet and cook on medium-high heat for about 20-25 minutes. Add Cucina Antica Tuscany Pumpkin sauce and crumble cooked bacon into it. Simmer until heated through (about 5 minutes). Plate gnocchi and top with sauce and fresh parsley.