Gnocchi with broad beans and bacon

Name: gnocchi with broad beans and bacon
Cook time: 45 min
Total time: 65 min
Yield: 4
Cuisine: Italian
Ingredients: 500 g floury potatoes; 100 g flour extra for pollinating; 1 tl salt; 100 g Parmesan cheese grated; 2 Eggs; 1 el olive oil; 1 duopack smoked bacon cubes 250 g; 2 onions shredded; 1 business suit sweet green beans 300 g, frozen; 1 cup creme fraiche 125 ml; 1 bag arugula 75 g; 50 g Pecorino Romano cheese

A tasty Italian recipe. The main course contains the following ingredients: crumbly potatoes, flour (extra for pollinating), salt, Parmesan cheese (grated), eggs, olive oil, smoked bacon cubes (250 g), onions (chopped), broad beans fine (300 g, frozen), cream fraiche (125 ml), rocket (75 g) and Pecorino Romano (cheese).

Ingredients

Kitchen Stuff

puree tamper

Directions

Peel the potatoes. Cut into equal pieces. Cook in water for 25 minutes with salt. Drain. Allow to evaporate covered for 10 minutes. Stamp fine with the puree rammer. Allow to cool for 10 minutes.
Mix the flour, salt, Parmesan cheese, egg yolks and half of the egg whites in the potatoes. Dust hands and worksheet with flour. Spoon the potato mixture onto the worktop. Knead into a coherent dough in 2 minutes. Divide the dough into 4 pieces. Roll out into rolls of 1 1/2 cm thick. Cut into pieces of 2 cm. Push a ridge pattern with the teeth of a fork on one side of the gnocchi.
Heat the oil in a frying pan and fry the bacon cubes in 6 min. Add the onion and cook for 1 min. Mix in the frozen green beans and fry in 5-6 minutes. Add the crème fraîche and season with salt and pepper.
Bring a pot of water with salt to the boil. Boil the gnocchi in 4 portions for about 2 minutes. Scoop out of the pan with a slotted spoon and keep covered warm. Mix the gnocchi with the sauce, divide the arugula over it and scrape the Pecorino Romano over it.