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GNOCCHI WITH BACON AND GREEN CHIVES

Here a recipe for dummies!
If you have time and desire to make the dumplings are ready ... if not we'll use those!
Gnocchi potato dumplings in question are "colored" with a little 'spinach.
But the same effect as green can get it with basil or arugula.

For the gnocchi, I used the recipe for La Belle Auberge .


Ingredients for the gnocchi :
-1 kg of white potatoes
-100 grams of baby spinach
-200 grams of flour (plus 'a little' for processing)

-1 egg-salt and

pepper For the sauce: butter nuts

-2 -2 tablespoons chopped chives (I used the dry one 'cause of non-fresh I had)
-bacon (I counted a slice and a half each)


. Boil the potatoes in their skins
. Once I read the peliamo, through a mesh strainer and let cool
. Meanwhile, blend the spinach (without boil) with egg
. mix potatoes, spinach, salt, pepper and flour and form a ball.
we combine the flour a little at a time until 'we get a proper consistency
. Adiamo to form the gnocchi
. While the water boils, let's prepare the sauce: melt the butter in marjoram (attention to the temperature!)
. We heat a skillet and when 'hot we put the slices of bacon cut into striscioline.Le we cook high heat for 2 minutes turning occasionally until 'are not browned
. Cook the gnocchi in boiling salted water.
For the gnocchi is always the rule: they are ready when they come to the surface!
. Gnocchi quickly mix the vegetables in butter and decorate with bacon parmesan

Obviously there is great. These dumplings
lend to other seasonings, including, for the "let's hurt," a lovely cheese fondue.