Breakfast Gnocchi Recipes
GNOCCHI BREAKFAST SCRAMBLE RECIPE - (4.6/5)
Provided by clawson
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to the boil. While you are waiting for the water to boil, fry the bacon until crisp in a large skillet. Remove to paper kitchen towelling to drain. Reserve the drippings in the pan. Add 1 TBS of the butter and stir to melt. Keep warm. Add the potato gnocchi to the boiling water and cook according to package directions. As the gnocchi float to the top, scoop them out with a slotted spoon, allowing any water to drain off. Drop them into the pan with the butter. Once all of the gnocchi are in the pan, turn up the heat and cook, stirring and flipping until they are golden brown. Scoop them out onto some kitchen toweling and keep warm. Wipe out the skillet. Beat the eggs together with some water, salt and black pepper. Heat the remaining butter in the cleaned skillet until it begins to foam. Pour in the eggs. Start to scramble them, turning them over with a wooden spoon. While the eggs are still soft, add the bacon bits and chives. Before the eggs are completely done, fold in the golden hot gnocchi. Do not overcook the eggs. They should be soft and fluffy. Stir and adjust seasoning as required. Spoon out onto a heated platter, sprinkle with some grated Parmigiano and serve immediately.
BREAKFAST GNOCCHI
Steps:
- Have two saute pans ready on the stove - saute gnocchi in 4tbs butter until golden brown.Mix eggs in bowl with salt & peper & water. Add remaining tbs of butter to the egg pan and heat..add egg mixture and acramble.While the eggs are still soft add the bacon bits and onions..before the eggs are completely done, fold in the gnocchi..stir, adjust seasoning and serve with parmigiano..do not overcook the eggs--they should be soft and fluffy.
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- Heat a large, deep, nonstick frying pan or wok on your camping stove, adding 1 tablespoon of oil. Use scissors to snip the sausages into the pan in bite-sized chunks. Fry over a high heat for about 4 minutes until they are starting to crisp up at the edges.
- Tip in the mushrooms and fry for about 3 minutes; don’t stir too much – you want everything to take on some colour. Next, add the tomatoes and some seasoning, and cook until they are just starting to collapse. Tip everything into a bowl and cover with a lid or a chopping board to keep warm.
- Wipe out the pan with kitchen paper and heat another tablespoon of oil. Tip the gnocchi into the pan and toss through the oil to coat. Fry for 5-6 minutes or until golden brown and crisp, stirring or tossing every couple of minutes to get an even colour. Return the sausage mixture to the pan and mix everything together until piping hot. Divide between 4 bowls or plates (you can drape a clean tea towel over them to retain the heat).
- Quickly wipe out the pan again and heat the last tablespoon of oil. Break the eggs into the pan, season, and cover the pan with a lid. Cook for 1-2 minutes or until done to your liking. Serve on top of the gnocchi mixture, with your favourite sauce.
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From christinascucina.com
Reviews 33Calories 173 per servingCategory Main Courses
- Be sure to boil, peel and rice the potatoes when you are ready to make the dough and continue with the recipe. They should be riced when hot, and cooled off quickly.
- Once your potatoes are riced, spread them out on a board or worktop and add the flour on top. Start with the lesser amount of flour as you can always add more. Less flour will result in lighter potato gnocchi.
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- In a large, microwave safe bowl, add your riced cauliflower and steam for 2-3 minutes, until tender. Drain completely and remove any excess moisture, before transferring to a large mixing bowl.
- Add your almond flour, egg yolks, and parmesan cheese, and mix until combined. In a separate microwave safe bowl, add your shredded cheese and melt. Pour into the cauliflower mixture. Mix very well until fully incorporated. Lightly wet your hands and form 4 balls of dough. Place them on a plate, cover it, and refrigerate for 10 minutes to firm up.
- Lightly dust a kitchen surface with almond flour. Remove the plate from the refrigerator and place the balls of dough on the kitchen surface. Roll each ball into a thin log, before slicing into bite sized pieces. Use a fork to press down on each one. Place the gnocchi in the refrigerator, covered, for 20 minutes.
- Bring a large pot of salted water to a boil. Once boiling, add the gnocchi into it and cook for one minute.
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Steps: Have two saute pans ready on the stove - saute gnocchi in 4tbs butter until golden brown.Mix eggs in bowl with salt & peper & water. Add remaining tbs of butter to the egg pan and heat..add egg mixture and acramble.While the eggs are still soft add the bacon bits and onions..before the eggs are completely done, fold in the gnocchi..stir, adjust seasoning and serve with parmigiano..do ...
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