Potato Gnocchi with Truffles and Bacon

Ingredients

• 800 g waxy potatoes
• 150 g flour
• 1 egg
• 2 tbsp finely chopped herbs (e.g., sage, thyme)
• Salt
• nutmeg
• flour (for working)
• 2 tbsp butter
• 300 g truffles
• 1 Garlic clove
• 2 tbsp butter
• 150 g bacon
• grated parmesan (to sprinkle)

Instructions

1. 1.

   Wash the potatoes and cook in salted water for about 30 minutes. Drain, peel, press through a potato ricer and let steam off. Mix with flour, egg, herbs, salt and nutmeg until the dough no longer sticks and is easy to shape. On a floured surface roll the dough into thin ropes (about 1.5 cm diameter), cut into pieces about 1.5 cm long and form small gnocchi. Press each with the back of a fork to create a pattern. Drop the gnocchi into plenty of boiling salted water and simmer on low heat for about 12 minutes until cooked through (do not boil further!).

2. 2.

   Clean the truffles. Peel and finely chop the garlic, then sauté with the truffles in hot butter for 2–3 minutes. Cook the bacon slowly in a pan without added fat until golden brown and crisp; drain on paper towels.

3. 3.

   Drain the gnocchi, let them dry briefly, then toss in hot butter. Plate the gnocchi, top with bacon slices, spread the truffles over them, and sprinkle with parmesan before serving.