I have been waiting in impatient anticipation to post this for you ever since I created it for the lovely people over at Food 24 a couple of weeks ago. I call it my ‘kind-of carbonara’ and it’s a fail-proof, full-bodied and fuss-free meal that is exquisite in its simplicity. What’s not to love about big bang for your buck in the form of crispy bacon bits and plump gnocchi wrapped in silky cream and topped with a halo of softly boiled egg and a scattering of parmesan? I love, and I hope you will too. Oh, and PS, I haven’t been this excited about a recipe in ages.
Bacon and Egg Gnocchi
Serves 4 | Preparation time 5 minutes | Cooking time 10 minutes
WHAT YOU’LL NEED
500g gnocchi, freshly made store-bought gnocchi is fine
125g bacon, diced
1/2 Tbsp olive oil
1/4 cup cream, or more if desired
1 Tbsp white wine vinegar
Salt and freshly ground black pepper
Parmesan cheese, for serving
Fresh parsley, for serving (optional)
WHAT TO DO
1. Cook the gnocchi in a medium-sized pot of salted boiling water. After 2-3 minutes or as they float to the surface they are ready, so remove with a slotted spoon and set aside in four warmed bowls, with an extra drizzle of olive oil.
2. To save on washing up, drain the water from the gnocchi pot, dry with kitchen paper and then on medium-high heat fry the bacon in a little olive oil for 5 minutes, or until crispy. Add in the cream, simmer gently for another minute and then remove from the heat and pour over the gnocchi servings.
3. To another medium-sized pot of boiling water add 1 Tbsp white wine vinegar and then gently crack two eggs into the water. For a soft poach, remove after 2-3 minutes using a slotted spoon and place gently on two of the gnocchi servings. Repeat for the remaining eggs, then top each bowl with a generous pinch of salt and pepper and shavings of parmesan, as well as a small handful of fresh parsley if you like. Serve immediately.
You could also substitute the gnocchi for penne or linguini for an even more budget friendly and lighter version.