2 lbs. russet potatoes
1 1/4-1 1/2 lbs. all-purpose flour
3 large egg yolks
Kosher or sea salt, to taste
1 cup applewood smoked bacon, sliced
2 cups asparagus, cut into 1-inch segments and blanched until tender (about 2 minutes)
3 tablespoons unsalted butter
1 teaspoon chopped sage
Cracked black pepper
For gnocchi: Preheat oven to 350°. Bake the potatoes until they are completely cooked. Cut the potatoes in half, scoop out the flesh and press them through a potato ricer. Place the hot, riced potatoes on a board or counter and make a well in the center. Place a layer of about 1/2 cup of flour in the well, add the egg yolks, then add about 1/2 cup more flour and the salt. Use a bench scraper to chop the potatoes into the flour and egg. This should be done quickly (15-30 seconds), as overworking the dough will make the gnocchi dense and sticky. Add more flour if necessary. The resulting dough should be homogeneous and barely sticky on the outside. Shape the dough into a ball. Roll the dough lightly in flour. Pull off a small hand sized section of the dough and roll it by hand into about 1/2 inch snake. Cut into 1/2 pieces and roll into a ball, then over a gnocchi board or a fork create a barrel shape with indentations. Test one piece by placing it in a pot of salted, boiling water. Once the gnocchi floats to the surface, it is cooked. Taste for seasoning and texture. Re-season dough if necessary and add a little flour if the gnocchi is mushy. Continue rolling and cooking off the gnocchi.
For dish: In a large saute pan, render fat from bacon until crispy. Drain off bacon fat and add butter. Cook until butter is browned. Add gnocchi to pan and saute until lightly browned. Add asparagus and season with salt and black pepper to taste. Toss in the sage. Plate and finish with shaved parmesan.
bacon recipe courtesy of: cshack_21 (Chris Shackelford) for TasteFresno, January 12, 2011