This recipe first appeared in Food magazine issue 60.
Follow Food on Facebook, Instagram and sign up to their e-newsletter.
Ingredients
Method
1.Scrub the potatoes and cover with cold water, bring to the boil and cook until they are very soft, about 40 minutes. Drain and when just cool enough to handle, peel off the skin and mash the flesh until smooth.
2.Pass the potatoes through a sieve or potato ricer and spread the warm potato mixture into a 2cm thick rectangle on a lightly floured surface.
3.Add half the flour, salt and eggs and work the mixture together with your fingertips, adding more flour as needed until you have a soft dough – it should be damp but not sticky.
4.Divide mixture into four and shape each into a log. Cut off bite-sized portions and roll them into balls, then squash them slightly to make an oval. Score the gnocchi lightly with a fork.
5.Heat a pan of salted water and bring it to the boil. Drop batches of gnocchi into the boiling water. Remove the gnocchi from the water after a few minutes when they float.
6.Heat the butter in a fry pan and cook the bacon, sage leaves and almonds until toasted. Toss the drained gnocchi into the flavoured butter and heat through. Season well. Serve with the rocket leaves on the side.
Note
- These little morsels take a bit of practice to get the consistency right, but are worth the effort.
