Prepare your gravy
Create your own sauce to taste and bring it to temperature. Add 100ml of water. Don't be afraid to dilute the sauce too much.
Potato gnocchi filled with asiago cheese and porcini mushrooms with crispy bacon and thyme
- Potato gnocchi filled with Asiago cheese and porcini mushrooms: 350 g
- Smoked bacon : 150 g
- Thyme: to taste
- Butter: 50 g
- Water: 100 ml
HOW TO MAKE THE SAUCE
In a non-stick skillet, place the diced bacon, or lardons, and cook until crispy. Set a few aside for the final topping.
HOW TO MAKE THE GNOCCHI
In the same skillet, melt the butter, add some rosemary sprigs and 100 ml of water. Bring to a boil and add the gnocchi. Gently stir-fry, about 3 minutes Transfer to plates and top with crispy bacon and some thyme leaves.