in Switzerland

Gnocchi Bergell style

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Ingredients for 2 servings:

  • 500 g gnocchi, fresh
  • 250 g mushrooms (quartered)
  • 250 g bacon (cut into strips)
  • 1 onion(s) (cut into small cubes)
  • 1 garlic clove(s) (chopped)
  • 4 tbsp tomato paste
  • 50 ml water
  • 100 ml cream
  • Pepper, freshly ground black
  • sage
  • Thyme

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

made quickly

Cook gnocchi according to the package instructions or recipe. Fry the bacon in a large pan until crispy, remove from the fat, and set aside. Fry the onions in the fat until translucent, add the mushrooms and garlic, and fry over high heat until browned. Add the tomato paste, pepper, and herbs and fry briefly. Reduce the heat, deglaze with water and cream, and simmer briefly using the remaining heat. Stir in the bacon and hot gnocchi and serve immediately so the bacon is still crispy when eaten.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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