Thursday, 17 May 2012
I just adore gnocchi. Those lovely little italian dumplings are just so scrummy and quite versatile.
You don't need to reserve them for only supper time . . . served with sauce or whatever. They do make a lovely supper dish with a creamy gorgonzola sauce and some rocket stirred in . . . but that's not all they are good for, no, no . . . no.
They make a fabulous addition to breakfast! If you have never eaten gnocchi sauteed in butter until they are golden brown . . . you have not lived!
I've served them before along with fried eggs and sage . . . oh so scrummy. I've also used them to make a delicious macaroni and cheese type of dish with purple sprouting broccoli. Also very tasty!
Today I cooked the Toddster a delicious breakfast of scrambled egg and gnocchi. Oh my . . . I had a taste and it was delicious!!
The gnocchi all golden brown and buttery . . . the eggs softly scrambled, along with some bacon . . . crisp and salty, chopped chives . . . it went down a real treat!
Todd just loved this. I think any man would. Next time I make it I may add a few chopped tomatoes or peppers. Not only would they add a bit more colour, but I think they'd be delicious in this as well.
I do hope you'll give this a try and if you do, let me know how you liked it!
*Gnocchi Breakfast Scramble*
Weekend breakfast fare. Differently delicious!
1 pound of potato gnocchi (fresh or frozen)
4 slices of streaky bacon
3 TBS of butter
10 large free range eggs
fine seasalt and freshly ground black pepper to taste
2 TBS water
3 TBS snipped fresh chives
freshly grated Parmigiano Reggiano to taste
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.