Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Gnocchi dough
Courgettes
Gnocchi
How it's done
Gnocchi dough
Place a steamer basket in a wide pan, fill with water until it is just below the bottom of the basket, add the carrots, cover and cook for approx. 20 mins. until soft. Puree the carrots until smooth, place in a bowl, leave to cool. Add the egg, flour and parmesan, mix to form a sticky dough, season. Transfer the gnocchi dough to a piping bag.
Courgettes
Without adding any oil, stir fry the diced bacon and garlic in a wide non-stick frying pan for approx. 2 mins. Add the courgettes, fry for approx. 5 mins. Pour in the wine, simmer for approx. 5 mins. Season the courgettes.
Gnocchi
Cut the tip off the piping bag. Pipe the dough (approx. 2 cm long) into the boiling salted water in batches, cut with scissors or a knife, cook the gnocchi until they float to the surface. Remove the gnocchi with a slotted spoon, drain, add to the pan of courgettes. Add a little of the cooking water and parmesan, heat gently.
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