Butternut Gnocchi with Bacon and Roast Pepper Sauce
Ingredients for the Gnocchi
- ¼ C roasted butternut
- 1 egg
- 2 C bread/ all-purpose flour
- 1 t salt
- Flour for preparing
- 200g Eskort Steaky Bacon
Ingredients for the sauce
- 2 charred red peppers.
- 1 C chopped leeks
- 1 clove garlic chopped
- 2 t fresh thyme chopped
- 1 tin tomato puree
- 3 T red wine vinegar
- ½ C parmesan cheese grated
- ¼ C basil leaves
- 1 t coarse salt
- 1 t black pepper
- 3 T Olive oil for cooking
Method
- Add all of the gnocchi ingredients a mixing bowl and mix until a soft dough form.
- Divide the dough into 4 equal pieces.
- Roll each piece into a long rope shape.
- Cut the dough into 2 cm pieces.
- Squeeze the gnocchi pieces with a floured fork to make grooves on the gnocchi, (this will help the gnocchi to “transport” the sauce a bit better.
- Keep the gnocchi aside while you prepare the rest of the meal.
- The gnocchi is going to cook in the pepper sauce.
- For the bacon, add the streaky bacon to a cold pan and add the pan to a high heat.
- Fry the bacon for 4 minutes per side until crispy.
Method for the sauce
- Preheat a frying pan over a moderate heat.
- Add the olive oil to the pan.
- Fry the leeks, garlic, and thyme for 3 min.
- Allow to cool down
- Place all the of the ingredients, except the bacon together with the fried leeks in a food processor.
- Blend until smooth.
- Add the sauce back to the saucepan and bring allow to a simmer for 5-7 min.
- Add the gnocchi and simmer for another 5 minutes.
Serving Ingredients
- ¼ C Parmesan shavings
- Fresh basil leaves
- Green micro herbs
Serve
- Divide the gnocchi and sauce into two bowls.
- Place the bacon on top of the gnocchi and garnish with the parmesan and fresh basil.
