Homemade Italian Potato Gnocchi with Sage Infused Butter and Crispy Bacon

You no longer need to go to your favorite Italian restaurant to eat these soft and deliciously smooth Italian gnocchi, 
served with sage infused butter and sinfully crispy bacon.
See how easy is to make these dumplings right in your kitchen!

Three basic ingredients and 45 minutes of your time is all it takes to transform a few potatoes in a delicious dinner for your family.
Making traditional Italian gnocchi from scratch is not really hard, as you will see in this step-by-step recipe and my video. But there are a few things that you will need to keep in mind if this is your first time.
The goal is to have soft enough gnocchi (but not mushy) with a smooth texture. To make sure your dumplings will not be hard and too chewy, you need to use the least amount of flour possible in the dough... but enough flour to hold the gnocchi together, so they won't fall apart when dropped in boiling water. The secret to accomplish that: do NOT overcook the potatoes. If you do, the potatoes start absorbing water. More water in the mashed potatoes means more flour needed in the dough. So, watch the potatoes carefully and set your timer.
The second thing you want in gnocchi is a smooth texture. Nobody likes grainy and coarse-y dumplings. All you need to do is mash the potatoes when they are still hot. For this reason I like to peel the potatoes before boiling, so I don't waste time (and burn my fingers!!!) to peel them when hot. AND I cut them in half ... just the right size to fit my ricer. Easy enough, right?!?

You can serve gnocchi in many ways: with Bolognese or a tomato/basil sauce. To bring out the delicate flavor of the potatoes, I like a simpler sauce made with sage infused melted butter, freshly grated Parmesan cheese, and ...why not? Some crispy bacon strips to make this dish irresistible to anyone!

Enjoy :)

Ingredients: 4 medium servings (or 3 large)
For the gnocchi:

• 4 large russet potatoes (about 2.2 lb, 1 kg)
• 1 cup (150 gr) of all-purpose flour, plus a couple of tablespoons
• 1 egg
• salt

For the sauce:

• 3 tablespoons of unsalted butter
• 5 oz (140 gr) of bacon
• a few leaves of fresh sage
• freshly grated Parmesan cheese, about 1/2 cup

Preparation time: 45 minutes
Directions:
1: Peel the potatoes and cut in half. Place the potatoes in a large enough pot, and cover with cold, salted water. Bring to a boil. As soon as the water boils, lower the flame to medium-low, and cook in a slow boil for about 18 minutes, based on the size of the potatoes. Test with a fork. When ready, you should be able to stick the fork all the way in. Please do not overcook, or the potatoes will start absorbing water.

2: Remove the potatoes promptly from the water, and pass them through  a ricer. Add one egg and the cup of flour.  Don't overdo with the mixing, just combine until the mixture holds together. Add more flour if needed.

3: Move the potato mixture to a clean, lightly floured counter. Take some of the dough at a time, and roll it into a rope about 3/4 inch thick. Cut the gnocchi, about 3/4 inch length. Place the gnocchi over parchment paper, or a lightly floured surface, until ready to serve. Don't overlap the gnocchi or they will stick together.

4. When ready to eat, fry the bacon cut in strips, until crispy. And in a large frying pan, melt the butter with the sage. Bring a large pot of salted water to a boil. Drop the gnocchi - some at the time if necessary. And let cook for about 2 - 3 minutes. You can remove them as soon as they rise to the surface. Add the gnocchi to the frying pan. Sprinkle with the Parmesan cheese and the bacon strips. Mix well, and serve hot :)

Buon Appetito!