Potato gnocchi are typical of Italian cuisine, although we can currently find them in recipes of many kitchens in the world. Such is its popularity, which is also part of one of the best known dishes of Argentine gastronomy, and its easy elaboration and delicious flavor make it a highly demanded dish. Do you know the traditional Ñoquis in cheese sauce? If you have already tried them and look for different ideas but just as simple and tasty, you have reached the right place! At recipesgratis.net we want to teach you to prepare a plate with cream and bacon, ideal to surprise the whole family or to prepare an intimate dinner with your partner. Do you want to know the ingredients and steps to follow? Stay with us and discover how to make gnocchi in white sauce!
Ingredients to make Ñoquis with cream, bacon and mushrooms:
1. The first thing we are going to do is make homemade potatoes. To do this, we put a pot with water and salt over high heat. When the water begins to boil, add the potatoes with the skin and lower the temperature over medium heat. It is very important not to remove the skin from the potatoes, since they will absorb a smaller amount of water and, therefore, will need less flour when making the mass of the gnocchi.
2. When the potatoes are well cooked, we drain them and remove the skin carefully not to burn. Then, we pass them to a large bowl, we crush them with a fork or a papurés, add the egg yolk, grated cheese, salt, pepper and nutmeg to taste. We mix and begin to form the mass of the potato gnocchi to continue with the recipe.
3. Add the flour little by little and we are kneading. As soon as we have a compact mass, which does not stick in our hands, we stop adding flour. Then, we cut small portions and make fine and long rolls with our hands on the work table.
4. To obtain the homemade gnocchi, we cut pieces of 2 cm and a half long, place the tips of a fork on each portion and press to draw the lines that characterize them so much. Then, we take a pot, add enough water and salt to taste, put it over high heat and, when it starts boiling, we cook the potato gnocchi. As they go up to the surface, we are removing them and reserved to prepare the white sauce.
5. We finely chop the white onion and the leek. We take a pan, add oil to fry and, once hot, fry these ingredients over medium heat. To continue with the ñoquis recipe in white sauce, we will have to wait for the onion to become transparent.
6. Once the onion is translucent, we wash the mushrooms, cut them into sheets and add them to the preparation. The mushrooms will contribute to the gnocchi with cream and bacon an irresistible flavor.
7. When the mushrooms are almost ready, we cut the bacon and add it to the ingredients to continue with the production of the sauce. You can cut the bacon as you like, strips or squares.
8. To continue with the ñoquis recipe with cream, bacon and mushrooms, add the milk cream, lower the heat and stir to integrate the ingredients of the white sauce. At this point, try the preparation and rectify salt flavor.
9. When the sauce is ready, add the potato gnocchi, mix well and add black pepper to taste. And if we have Parmesan cheese, we can add a bit to enhance the taste of the plate.
10. Praise! We serve the gnocchi with cream, bacon and mushrooms immediately, sprinkling a little more Parmesan cheese, or any other grated cheese that is of our liking. And if you prefer not to elaborate yourself, you can always buy them already made and follow the steps to make the white sauce. Enjoy this delicious dish, accompany it with an apple salad and prepare Panna Cotta for dessert, if you want to prepare an Italian menu, or a bread pudding to continue in the line of the Argentine recipes.
