Potato Gnocchi Bake with Bacon and Sage

Serving: 4

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Directions

Preheat the oven to 180°C.
Prick the potatoes all over and bake in their skins until tender, for about 1 hour. Allow to cool then peel and mash.
Mix in the egg yolk and Parmesan and gradually add the flour use a spoon to mix the beginning as the mixture is quite hot then gradually use your hands to form dough.
On a lightly floured work surface, lightly knead the dough until a soft pliable dough is formed. Use extra flour when is needed.
Divide the dough into six portions. Work with one portion at a time, roll into a long sausage and cut into 2cm portions.
Press your finger into each portion and roll the outer surface over the lines of a fork to form deep lines.
Cook the gnocchi in a pot of salted boiling water until the gnocchi rise to the surface and remove them with a slotted spoon.
Drain and gently place into a greased casserole dish.
Increase the oven to 200°C. For the sauce, melt the butter in a frying pan and stir in the bacon.
Cook until crispy, stir in the sage and cream and season. Simmer until thickened for about 10 – 20 minutes.
Pour the cream mixture over the gnocchi and toss with the Parmesan.
Bake until golden, about 10 minutes.