Roasted vegetable gnocchi with bacon
Roasted vegetable gnocchi with bacon is hearty, flavorful and the perfect lunch or dinner recipe that taste of the Mediterranean and the whole family can enjoy.
Ingredients
- 4 Potatoes Medium size
- 2.5 cups Flour Plain
- 1 egg Free ranged
- salt and pepper
- 2 cups pumpkin cubed
- 100 gram bacon sliced
- 150 gram oyster mushrooms tared
- 1 bunch kale sliced
- 2 cloves garlic finely chopped
- rosemary leaves fresh or dried
- thyme leaves fresh or dried
- Parmesan cheese sliced or grated
Instructions
Roasted Vegetable and bacon Topping
- Spread the bacon and mushrooms out on a baking tray generously coated with olive oil. Season with thyme leaves, salt and pepper.
- On a separate oiled oven tray spread the pumpkin out. Season with rosemary leaves, salt and pepper.
- Put the oven trays in the oven and bake until golden.
- Half way through cooking the bacon and mushrooms add the garlic and mix well.
- Put the kale in a mixing bowl. Season with olive oil salt and pepper. Mix well.
- Just before the pumpkin is ready add the kale to the oven tray and put back in the oven for another minute. Take out and mix together well.
- Add the bacon and mushrooms to the pumpkin and kale mixture. Mix together carefully
- You should now have an oven tray full of colorful delights
Home made gnocchi
- Cook the potatoes and mash them.
- Add 2 cups of flour, egg and seasoning. Mix well with your hands.
- When all ingredient are combined put it on a floured surface and kneed like you would a bread dough add more flour if needed.
- The dough should be firm and smooth not sticking to the bench surface but not be dry either. Similar consistence to a bread or pizza dough.
- The amount of flour will vary depending on the size and the variety of potato you are using so the 2.5 cup is a guideline only.
- When the gnocchi dough is ready divide it in to four pieces and roll each piece out to long rope like piece. Cut the 'ropes' in to roughly 2 cm long pieces.
- If you like them to look 'fancy' roll the pieces on a gnocchi board to give them groove marks or you can just press down lightly with the back of a fork on top of each piece for a similar effect. You can just leave them plain if you like to keep it simple.
- Boil the gnocchi in salted water a few at the time. Don't overcrowd the pot. When the gnocchi starting to float to the surface they are done.
- With a slotted spoon or sieve scoop the gnocchi out in to a colander to drain off.
- Mix the gnocchi with olive oil and add to the roasted vegetables.
- Serve warm with shaved or grated Parmesan cheese and a drizzle of olive oil.
Notes
- The amount of flour needed will vary for this recipe depending on the size and the variety of potato you are using. The 2.5 cup is a guideline only. Add the flour bit by bit while mixing the dough and check for the right consistency.
