Another dish for my potato-bacon-cheese restaurant
I made gnocchi the other day, for the first time. It was definitely too soft for boiling; when I scooped them out, they all collapsed into a ball of mush. So, I thought I would try pan-frying them the next time around.
I have also been making myself eggs every morning, and, when I have it, a slice of bacon. This has led to a small tin of bacon grease appearing next to my stove.
So, tonight, I decided to take a second crack at the gnocchi. And the bacon grease was already out, so in it went!
I defrosted the gnocchi for 30 seconds in the microwave, then dropped them into the hot pan. They started getting golden within 2 minutes. Flipped them over, and done in no time!
But some sauce was needed. I had been prepped the first time, and had fresh sage. This time, I had to freestyle something. Something turned out to be 2 tablespoons of butter, 4 cloves of garlic, sauteed on medium for about 7 minutes, then a small piece of proscuitto sliced up, and thrown in for 30 seconds at the end.
It was delicious. I know you’re shocked.
