Do you like gnocchi? If you like to eat them from time to time but have never tried making them at home, don't miss this opportunity! With our step-by-step you will have no problem preparing this recipe for potato gnocchi with arrabiata sauce and bacon from scratch.
Making the gnocchi takes a while, but if you have a quiet morning or afternoon, you will have plenty of time to dedicate to other things, I assure you! Furthermore, you will discover that It's not as hard as it looks and it is that when it comes to preparing masses we tend to panic ahead of time.
Are you convinced? Are you going to dare to prepare them? You can accompany them with your favorite sauce, but here we propose one with a spicy touch that works great for you. A arrabiata sauce to which we have also added bacon. It can't be bad!
Ingredients for 3
For the arrabiata sauce
- 2 tablespoons olive oil
- 3 peeled garlic cloves
- 3 cayenne chillies
- 500 ml. canned crushed tomato
- Sal Island
- 4 slices of bacon
For the gnocchi
- 500 g. of medium potatoes
- 120g. strong wheat flour
- 1 egg yolk
- Salt and grated nutmeg to taste
Step by step
To prepare the arrabiata sauce
- In a frying pan, heat the oil and sauté the garlic cloves and the chillies until the first ones are golden.
- So, remove the garlic cloves and chillies from the pan and add the tomato. Mix well with the oil and cook over medium heat until the sauce thickens.
- Adjust salt point and reserve.
- Then, at the moment of serving, you will only have to add to this sauce the fried bacon strips.
To prepare the gnocchi
- Cook the potatoes abundant boiling water, for 20-25 minutes or until when pierced with a knife, it goes in and out easily.
- Once cooked, take them out of the water and let them cool down until you can handle them to peel them and mash them with a fork until you get a homogeneous puree.
- Let the puree cool down a bit without letting it cool completely and then turn it out onto a floured counter. flour your hands, make a kind of volcano with the purée and pour the salt, the nutmeg and the beaten yolk into the center of the purée.
- Mix little by little with your fingers incorporating the flour in small quantities until a homogeneous mass is achieved, easy to handle and does not stick to your fingers. You will have to use at least 100 grams of flour and then see if the dough asks for more. Once you have the dough, make a ball with it and let it rest for 10-15 minutes.
- Then, go separating small portions of dough and giving them cylinder, making rolls on the floured counter.
- Once the cylinder is formed, cut portions of 2 cm. long and shape the niquis, if you want, with a fork, making rounds so that those characteristic stretch marks are marked.
- Finally, cook the gnocchi in batches in boiling water and salt. The time to remove them will be when after a few minutes they leave the bottom of the casserole and begin to float. At that time, you can remove them with a skimmer and take them to the tomato sauce that you will have hot.
- Once they are all done, all you have to do is serve the potato gnocchi with arrabiata sauce and bacon and enjoy them.