For this recipe I'm using the 'Bakers potatoes' in your box, normally used for jacket potatoes. Gnocchi are little baked Italian potato dumplings, which are exciting to make and will give you a real sense of kitchen pride when you have finished.

A real favourite of mine, combining the nutty flavours of the cavolo nero with mushrooms, garlic, cream, pasta, fresh herbs to create a top end, luxury cheffy plate of food and your even making your own kind of pasta.

Home-made Gnocchi is so simple and is such an impressive way of showing off your skills in the kitchen.

Using parmesan shavings, a drizzle of olive to finish, serve with crisp salad leaves and a tart dressing.

I have indulged with double cream lots of butter but you can be a little more sensible with a lighter cream and vegetable oils instead of butter, but thats up to you.

A little tip with this one, when cooking the sauce be careful not to over boil sauce, simmer cream gently and use a low heat.

AuthorJustin GillamCategory

Yields1 Serving

Gnocchi
 1 Egg, large
 350 g Potato, cooked and mashed
 125 g Flour, plain
 2 l Water
Sauce
 100 g Red Onion, sliced
 150 g Mushrooms
 White wine, splash
 60 g Baby Spinach, washed
 Olive oil, splash
 Salt and pepper
 3 Garlic cloves
 150 ml Double cream
Garnish
 100 Cavolo Nero
 100 g Streaky bacon, diced small
 Fresh Thyme, sprig
 100 g Butter
 1 Rosemary, large sprig
 8 Parmasan shaving

1

Bake your pototoes in the oven 180c untill soft inside, this should take about 1 hour.
Once they are cooked, scoop out the middle in to a mixing bowl.
Add flour, eggs, splash of olive oil, salt and pepper and mix to form a dough.
Cover and chill for 40 mins.
Now place a saucepan on the heat with the 2 litre of water and a teasppon of table salt, wait to boil.

2

In a frying pan heat a splash of olive oil, add, onions, mushrooms, garlic and sautee for 7-8 minutes, add white wine and double cream.
Stir together a couple of times, bring to the boil and remove from the heat.
In a seperate small frying pan add butter and sprig of fresh thyme, when the butter has melted add the bacon, cook on a low heat.
Once the butter and bacon begin to cararmalise and bubble add your Cavolo Nero, stir and cook for another 3-4 minutes, remove from the heat. Using tongs remove the bacon and Cavolo Nero, drain on some kitchen roll.
Shave 8 pieces of parmesan with a vegetable peeler.
This is your garnish

3

Next remove your Gnocchi dough from the fridge, seperate in to 4 equal parts, roll thee in to 2 inch thick sausages, chop in to 10 equal dough balls.
Each of these dough balls need a little indent in them to evenly cook, I like to use the blade end of a cutlery knife, push in the middle (check out the pic).
Once your water is boiling , carefully drop in your dough balls.
Once they all float to the top of the boiling water they are ready to go. this will only take minutes to cook but this may vary a little.
Strain and place in the pan with the mushroom sauce.

4

5

6

7

Bring sauce and cooked Gnocchi to the boil gently, it may need a splash of wine to help bind, remove from heat.
Add washed spinach, fold in to sauce, as the sauce, is still hot it will cook the spinach fairly quickly. Once the spinach has broken down and wilted into the sauce you are ready.
Spoon your mix in to your bowls, sprinkle your drained bacon mix all accross the top and then finsh with parmasan.
Thats it...Done... Enjoy

Ingredients

Gnocchi
 1 Egg, large
 350 g Potato, cooked and mashed
 125 g Flour, plain
 2 l Water
Sauce
 100 g Red Onion, sliced
 150 g Mushrooms
 White wine, splash
 60 g Baby Spinach, washed
 Olive oil, splash
 Salt and pepper
 3 Garlic cloves
 150 ml Double cream
Garnish
 100 Cavolo Nero
 100 g Streaky bacon, diced small
 Fresh Thyme, sprig
 100 g Butter
 1 Rosemary, large sprig
 8 Parmasan shaving

Directions

1

Bake your pototoes in the oven 180c untill soft inside, this should take about 1 hour.
Once they are cooked, scoop out the middle in to a mixing bowl.
Add flour, eggs, splash of olive oil, salt and pepper and mix to form a dough.
Cover and chill for 40 mins.
Now place a saucepan on the heat with the 2 litre of water and a teasppon of table salt, wait to boil.

2

In a frying pan heat a splash of olive oil, add, onions, mushrooms, garlic and sautee for 7-8 minutes, add white wine and double cream.
Stir together a couple of times, bring to the boil and remove from the heat.
In a seperate small frying pan add butter and sprig of fresh thyme, when the butter has melted add the bacon, cook on a low heat.
Once the butter and bacon begin to cararmalise and bubble add your Cavolo Nero, stir and cook for another 3-4 minutes, remove from the heat. Using tongs remove the bacon and Cavolo Nero, drain on some kitchen roll.
Shave 8 pieces of parmesan with a vegetable peeler.
This is your garnish

3

Next remove your Gnocchi dough from the fridge, seperate in to 4 equal parts, roll thee in to 2 inch thick sausages, chop in to 10 equal dough balls.
Each of these dough balls need a little indent in them to evenly cook, I like to use the blade end of a cutlery knife, push in the middle (check out the pic).
Once your water is boiling , carefully drop in your dough balls.
Once they all float to the top of the boiling water they are ready to go. this will only take minutes to cook but this may vary a little.
Strain and place in the pan with the mushroom sauce.

4

5

6

7

Bring sauce and cooked Gnocchi to the boil gently, it may need a splash of wine to help bind, remove from heat.
Add washed spinach, fold in to sauce, as the sauce, is still hot it will cook the spinach fairly quickly. Once the spinach has broken down and wilted into the sauce you are ready.
Spoon your mix in to your bowls, sprinkle your drained bacon mix all accross the top and then finsh with parmasan.
Thats it...Done... Enjoy

Home-made baked potato gnocchi, mushroom, cavolo nero kale, crispy bacon and parmesan

2 thoughts on “Home-made baked potato gnocchi, mushroom, cavolo nero kale, crispy bacon and parmesan

  1. Feeling somewhat bored by my usual repertoire of recipes I came across this, liked the ingredients and gave it a try. I have never made gnocchi before but am now a firm fan and will never buy the package stuff again!!! The recipe was clear and easy to follow, the photos really helped me to understand what the dish should be looking like. It turned out fantastic, I felt like a Masterchef!!!

  2. Amazing !! I’m so glad you enjoyed my recipe, its a real crowd pleaser and so easy to make.
    thankyou

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