Mushroom, Bacon and Sage Gnocchi
Baked in a creamy garlic and parmesan sauce, I like to serve it with a crisp green salad or steamed green beans to balance out the richness. The pangrattato recipe will probably make more than you need, keep leftovers in a snaplock container in the fridge for up to two weeks and serve over any pasta dish, briefly dry-fry them to warm them up.
PANGRATTATO
4 slices good bread such as ciabatta or sourdough
2 tablespoons chopped parsley
2 tablespoons olive oil
1 clove garlic, crushed
sea salt and ground pepper
GNOCCHI
6 rashers streaky bacon, sliced into 1cm wide strips
1 tablespoon olive oil
20 grams butter
12 shallots, peeled
3 cloves garlic, thinly sliced
8 sage leaves, finely chopped, plus extra for garnish
400 grams small portobello mushrooms
500 grams purchased gnocchi
250mls cream
2 tablespoons brandy
¼ cup finely grated parmesan
sea salt and ground pepper
EQUIPMENT: Line an oven tray with baking paper.
Preheat the oven to 180⁰C regular bake.
PANGRATTATO: In a food processor, blitz the bread to a rough crumb. Toss in a bowl with the olive oil, chopped parsley and garlic. Season with salt and pepper.
Spread out on the tray and bake for 15 minutes or until golden brown, stir regularly.
GNOCCHI: Heat the oil in a large frying pan and fry the bacon until golden and crispy. Drain any excess oil and return to the heat. Reduce the heat to low and add the butter, shallots, garlic and sage and briefly fry. Add the mushrooms and stir to combine.
Put the pan in the oven and roast for 20 minutes.
Bring a large pot of salted water to the boil. Reduce to a simmer and add the gnocchi, cook using the packet instructions then drain.
Add the cream, brandy and parmesan to the mushrooms and season with salt and pepper, keep in mind the bacon is salty. Add the gnocchi to the pan and stir to combine.
Top with a few extra sage leaves then return to the oven for 20 minutes until golden and thickened.
TO SERVE: Sprinkle a generous spoonful of pangrattato over the gnocchi and serve immediately. SERVES 4