Gnocchi Breakfast Scramble Recipe 465

GNOCCHI

Steps:

• Place potatoes in a large stockpot. Add water to cover by 2 inches. Bring to a boil and cook until potatoes are tender when pierced with a skewer, about 40 minutes. Drain. When cool enough to handle, peel and mash potatoes using a potato ricer. Set aside on a baking sheet until completely cooled.
• On a cool, preferably marble, work surface, gather potatoes into a mound, forming a well in the center. In a small bowl, stir together eggs, 2 teaspoons salt, pepper, and nutmeg. Pour mixture into well. Using both hands, work potatoes and egg mixture together, gradually adding 2 cups of flour. Scrape dough from work surface with a knife as necessary. This process should not take more than 10 minutes. The longer the dough is worked, the more flour it will require and the heavier the dough will become.
• Dust hands, dough, and work surface lightly with some of the remaining 1 cup flour. Cut dough into 6 equal portions. Using both hands, roll each piece of dough into a rope 1/2-inch thick. Continue dusting as long as dough feels sticky. Slice ropes at 1/2-inch intervals. Indent each piece with thumb, the tines of a fork, or the back of a semicircular grater to produce a ribbed effect.

GNOCCHI BREAKFAST SCRAMBLE RECIPE - (4.6/5)

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.

GNOCCHI I

Steps:

• Bring a large pot of salted water to a boil. Peel potatoes and add to pot. Cook until tender but still firm, about 15 minutes. Drain, cool and mash with a fork or potato masher.
• Combine 1 cup mashed potato, flour and egg in a large bowl. Knead until dough forms a ball. Shape small portions of the dough into long "snakes". On a floured surface, cut snakes into half-inch pieces.
• Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top; drain and serve.

GNOCCHI WITH BACON CREAM SAUCE

Steps:

• Bring a large pot of salted water to a boil.
• While bringing the water to a boil, in a medium mixing bowl, mix together egg yolks, milk, and parmesan cheese with a fork or whisk. Set aside.
• In a large high sided saute pan or large skillet over medium high heat, cook chopped bacon to desired crispness. At this point, you could remove or keep the rendered bacon fat, it's entirely up to you. Once done, turn heat to low and add garlic. Stir well, making sure garlic doesn't burn.
• Add gnocchi to the water and cook for 2-3 minutes, or as package describes.
• Drain gnocchi, then add to the pan. Add the egg mixture to the skillet (heat still on low, or turned off) and mix well.
• In a small bowl, whisk the chicken stock into the cornstarch, then add to the sauce to thicken. Taste and season with salt and pepper as needed.
• Serve immediately with parsley and parmesan as garnish.