Hello There!
Another week another Gnocchi recipe.
Two weeks ago, I published my Beetroot Gnocchi Recipe, this week I’m back with another version: this time I used carrots.
As I stated in the Beetroot Gnocchi recipe, Gnocchi have definitely been “my thing” lately: their versatility is unmatched.
I took the traditional Burro e Salvia (Butter and Sage) sauce and put a little twist: I added bacon and Porcini mushrooms.
I used pork bacon for this recipe, but you can turkey bacon: it works just as fine.
Regarding the mushrooms, I had a pack of dried Porcini mushrooms at home, so that’s what I use: not only they’re my favorite, but they’re simply the best suited for risottos, pasta and gnocchi dishes.
If you do not have Porcini mushrooms, other dried mushrooms, even an assortment of many kinds, will do, even though the dish won’t taste the same.
Well, without further ado, here’s the recipe.
Bon Appetit!
Carrot Gnocchi with Porcini Mushrooms, Bacon and Sage
Course: MainCuisine: ItalianDifficulty: Medium4
servings40
minutes30
minutesIngredients
- Gnocchi
150g Carottes
250g potatoes
150g All-Purpose Flour
1 Teaspoon Salt
- Sauce
60g dried Mushrooms
70g Butter
70g Bacon
2 Garlic cloves
2 tablespoon of wine (or warm water)
1 sprig of Sage sprig (=10 leaves)
Directions
- Place the mushrooms in a small bowl filled with warm waer.
- Boil the potatoes and carrots.
- Let cool down. Peel and mash with a fork or a potato masher.
- Purée the carrots.
- In a bowl, mix potatoes, carrots, and salt.
- Gradually incorporate the flour. (Add a bit more, if it still gets stuck on your hands)
- On a floured surface, cut the dough into 4 equal parts.
- Grab one piece of dough and roll into a rope/snake shape. Cut rope crosswise into small gnocchi pieces.
- Transfer gnocchi to a floured surface. Repeat process with remaining dough.
- Add a large quantity of water to boil in a large pan.
- Drain the mushrooms. Finely chop the mushrooms.
- Heat up a frying pan.
- Add the butter, garlic, bacon and mushrooms. Cook until golden.
- Add the sage and wine. Cook for 5 minutes then take out the garlic and set aside.
- Add the gnocchi to boiling water, cook until they rise to the surface, then simmer 30 seconds longer.
- Pour the gnocchi in the sauce pan. Carefully stir for 30 seconds.