221. GNOCCHI with SNOW PEAS and BACON

serves four


4-5 rashers lean bacon, roughly sliced
50–100 grams prosciutto, roughly sliced (optional)
100-150 grams mangetout, finely sliced
1 ½ cups chicken stock
½ cup cream or sour cream
800 grams potato gnocchi (see Note)
½ cup roughly chopped fresh basil leaves
½ cup grated Parmesan cheese

Heat a dash of oil in a frying pan and cook the bacon and prosciutto, if using, until crispy. Set aside. Add the mangetout and toss quickly until crisp tender.

Add the chicken stock and cream and simmer for 2-3 minutes to reduce the sauce just a little.

Cook the gnocchi in 8 cups of boiling salted water for 1-2 minutes or only until the gnocchi rises to the top of the water. Do not cook any longer. Lift out with a slotted spoon as they rise to the top and add to the sauce.

Add the gnocchi, bacon, prosciutto, basil leaves, and Parmesan to the sauce and stir gently to combine. Season well with pepper. Serve in bowls with extra grated Parmesan cheese on the side.


NOTE: Most ready-to-go-gnocchi is sold in the chilled section of the supermarket in 400 gram packets. Keep a packet on hand in the freezer for emergency dinners. Gnocchi is little dumplings made from potatoes or pumpkin. Variation Use asparagus when in season in spring and summer in place of mangetout. Add different herbs such as tarragon or chervil.


courtesy of: Allyson Gofton, c/o PO Box 18350, Glen Innes, Auckland, New Zealand