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Gnocchi with Garlic Parmesan Bacon and a Sage Zabaglione

Gnocchi with Garlic Parmesan Bacon and a Sage Zabaglione

Gnocchi with Garlic Parmesan Bacon and a Sage Zabaglione

Gnocchi is a simple pasta to make, and it’s delicious.

Ingredients

  • 3-4 slices of Bacon (pork bacon, pancetta, or turkey bacon)

  • Parsley

  • Parmigiano Reggiano (to taste)

  • Olive oil

  • 1 clove Garlic

  • Gnocchi

  • 1 large Potato (1 per person)

  • ¼ cup Flour (approximately – per potato)

  • 18 teaspoon Salt

  • 1 egg (per potato)

    Zabaglione

  • 3 tablespoons White Wine

  • ¼ teaspoon White Wine Vinegar

  • ¼ teaspoon sugar

  • ¼ teaspoon salt

  • 1 egg yolk

  • Lemon (just a few drops)

  • 3-4 Sage leaves

  • Salt (to taste)

  • Pepper (to taste)

Directions

Start by microwaving a potato for 3-4 minutes, until it’s cooked, then allow to it to cool enough to handle.

While the potato is cooking/cooling, make a quick infusion for your zabaglione. To do this, add your wine and vinegar to a pot, along with your sage, sugar, and salt. Bring it to a boil (this will boil very quickly), then remove it form the heat, and allow it to cool (and steep).

While this is cooling, peel your potato, then pass it through a ricer, onto a cutting board (or into a bowl). Next, make a well in the middle of the riced potatoes, and crack an egg in the middle. Add a bit of salt, and a bit of your flour (don’t add all of the flour at once in case you don’t need the full amount), then begin to work everything together.

Add just enough flour to get the dough to come together, and just work it lightly until the dough holds together. There’s no kneading required, and it doesn’t have to be thoroughly mixed (bringing it together should be a quick process).

When your dough is ready, roll it into long, even cylinders, about ¼ to ½ inch thick. Next, cut the cylinders into even segments of about ½ to 1 inch wide (this is personal preference).

When all of the segments are cut, roll each one onto the tines of a fork so that ridges form on one side, then lightly dust them with flour as needed, just so they don’t stick.

Next, add an egg yolk to a saucepan, then begin whisking it over a double boiler (and remove it form the heat as needed). Remove the sage from your wine infusion, then begin adding it to your egg yolk a small portion at a time. Allow the egg to thicken as you whisk, before adding more.

When all of the liquid has been added, continue whisking until the zabaglione thickens to your liking (it should be a nice sauce, but looser than a pudding), then transfer it to a bowl, and set it aside until the gnocchi is ready.

Next, sauté sliced garlic in a bit of olive oil, until it’s golden brown (this will cook very quickly). When that’s done, fry several strips of bacon in a pan until it’s crispy, then cut it into thin strips.

Next, boil your gnocchi in salted water until they are done. This only takes a couple of minutes, and when you see the gnocchi begin to float it’s best to taste one, to check for doneness.

When the gnocchi is done, strain it, transfer it to a serving dish, and season it with salt and pepper. Add a few drops of lemon juice to your zabaglione, and add salt and pepper as needed, then spoon it over your gnocchi. Add grated parmesan cheese, along with your garlic and strips of bacon, then finish with chopped parsley.

Dish and Photo by Adrian Rodriguez

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