Nettle Gnocchi
Constantin Fischer presents his version of a springtime pasta - nettle gnocchi with asparagus and...
Spinach Gnocchi with Bacon and Tomato Sauce
This colourful gnocchi recipe will please spinach lovers – and those who like a bit of bacon with their vegetables.
| Ingredients (4 servings) | ||
|---|---|---|
| 100 | g | smoked bacon |
| 4 | slices | bacon (additional) |
| 1 | onion, peeled | |
| 400 | g | Passata di pomodoro |
| 300 | frozen leaf spinach, defrosted | |
| 2 | floury potatoes | |
| 2 | stale bread rolls | |
| 250 | ml | milk |
| 2 | eggs | |
| 2 | tablespoon(s) | parmesan, grated |
| 5-6 | tablespoon(s) | flour |
| salt | ||
| olive oil | ||
| parmesan | ||
- Chop the smoked bacon finely and fry in a pan with a little olive oil. Finely chop the onion, add and cook for about 7 minutes on a medium heat.
- Add the passata and cook for about another 10 minutes until thickened. Season to taste and set aside – this is your tomato sauce.
- Place bacon slices on baking paper and cook in the oven at 200 °C until brown and crispy, set aside.
- Squeeze the spinach to remove any excess moisture and chop finely.
- Boil the potatoes in their skins in salted water until soft (approx. 20 minutes), then peel, grate coarsely and add to spinach.
- Cut the stale bread into large cubes, soak in milk, squeeze well and add to the mixture.
- Beat the eggs and add to the mixture along with parmesan cheese. Season with salt, mix with a fork and add enough flour to make a firm mix.
- Bring a large saucepan of salted water to the boil, then reduce the temperature to a simmer.
- Form the spinach mixture into two rolls of just under 2cm in diameter on a chopping board and cut gnocchi from them.
- Cook in two batches in the salted water until the gnocchi rise to the surface, then remove using a slotted spoon.
- Drain, drizzle with the warm tomato sauce, garnish with the crispy bacon and serve with parmesan cheese.
