Ricotta gnocchi w' bacon & tomato sauce. This bacon and tomato gnocchi is full of flavour and ready in less than half an hour: perfect midweek supper fare. In a large bowl, mix together the ricotta, crème fraîche, lemon zest and juice and parsley. Stir into the bacon and tomato mixture.

You think you know what gnocchi are: small, fork-tine-indented potato dumplings served with pesto or tomato sauce. They're starchy, thick and filling, and rarely made well enough at home to justify the work. The bride-to-be, my good friend Sarah, is an excellent cook. You can cook Ricotta gnocchi w' bacon & tomato sauce using 15 ingredients and 3 steps. Here is how you cook that.

Ingredients of Ricotta gnocchi w' bacon & tomato sauce

It's of gnocchi-.
Prepare 1 of garlic, crushed.
Prepare 250 g of ricotta.
Prepare 3/4 cup of grated parmesan cheese.
Prepare 1 cup of plain flour + extra.
Prepare 1 of egg + 1 egg yolk.
You need of sauce-.
It's 1/2 can of chopped tomatoes.
It's 1/2 of onion, diced.
You need 4 of bacon rashes, diced.
Prepare 2 of garlic, crushed.
You need 1/2 cup of chargrilled capsicum, diced (jarred is ok).
It's 1/2 cup of red wine.
Prepare 1/4 bunch of basil, chopped + extra.
Prepare 1 of tomato, diced.

One of our final dinners before moving to Bangkok was an American-style dinner worthy of Paula Deen that Sarah made for Frank and I. We ate enough fried chicken and mashed potatoes and bright green salad to strengthen. Ricotta gnocchi is potato gnocchi's lighter, fluffier, easier-to-make cousin, which is exactly why you should give it a try immediately. I started making this type of gnocchi as a way to use up good ricotta I'd buy from my local Italian store (otherwise I'd just eat it with a spoon since it's my most favorite of all.

Ricotta gnocchi w' bacon & tomato sauce step by step

Put the gnocchi ingredients in a bowl except the flour. Use hands to mix until egg is just mixed into ricotta. Add 1/2 of flour and mix until just combined. Sticky soft dough. Add remaining flour, 1 tbsp at a time to get right consistency. Place dough onto a lightly dusted bench. Sprinkle a bit of flour on top then pat it down to a round shape 2.5cm thick..
Cut into 4 pieces. Roll a piece into a log about 1.5 cm and 25cm long. Repeat. Cut the 4 rolls into 2cm pieces..
In boiling salted water. Toss in the gnocchi (1 log at a time) and cook for around 2-3 minutes until gnocchi is floating. Remove. Keep a cup of the water..

I get into moods where I pick an ingredient and fly with it. My latest has been Ricotta, from a Simple Chocolate Chip Ricotta Cake to these soft gnocchi pillows made with Ricotta. Whenever I ate gnocchi I would always make the Potato recipe, but then I tasted this. Gnocchi are Italian dumplings made of potatoes or flour (or both) and eggs. For a major time-savor, look for gnocchi in the frozen foods section of the supermarket.