Gnocchi, Bacon & Irish Craft Cider

We've created a sumptuous Irish Style Tapas dish with wonderful Irish ingredients.

Ingredients: Gnocchi, Bacon & Irish Craft Cider

  • 2 large baking potatoes, about 400g each
  • 160g plain flour
  • 1 tsp salt
  • 1 tbsp chopped chives
  • 1 tbsp chopped parsley
  • 1 large free-range egg, beaten
  • 4 tbsps olive oil, plus extra to drizzle
  • 50g butter
  • 4 strips of smoked streaky bacon, cut into lardons
  • 12 pearl onions, peeled and cut in half
  • 2 cloves of garlic, crushed and finally pureed
  • 150ml Cider
  • 250ml of fresh cream
  • 50g grated irish cheese

Method:

  1. Preheat the oven to 190°C.
  2. Scrub the potatoes, bake for about 1¼ hours until soft in the  centre when pierced with a skewer. Set aside to cool for 10 minutes, then peel off the skins. Mash the potato flesh in a bowl, set the mash aside to cool completely.
  3. Once cool, mix in the flour and salt until evenly incorporated. Then add the herbs. Gradually work in as much of the beaten egg until you have a smooth, firm dough.
  4. Bring a large pan of salted water to the boil. Have ready a large bowl of iced water. Divide the dough into 8 balls, then roll each out on a lightly floured surface to a long, narrow sausage, about 30cm long, and flatten very slightly to make an oval shape. Cut the rolls, slightly on the diagonal, into 3cm lengths, using the back of a table knife or thick cook's knife.
  5. Cook the gnocchi in batches. Add about a quarter of them to the boiling water and cook for 2-3 minutes, until they rise to the surface. Lift out with a slotted spoon and place in the bowl of iced water. Leave for a minute or so, then dry well and pat dry with kitchen paper. Repeat to cook the remaining gnocchi, always returning the water to a rolling boil in between.  When all the gnocchi are cooked and cooled, combine them in a bowl. Drizzle with a little olive oil to keep them separate, and then cover with cling film and chill until required.
  6. In a wide based pan, cook the bacon, once golden and crispy add the onions and continue to cook until the onions are soft and golden. Deglaze the pan with the cider and pour in the cream. Add the gnocchi to the pan and warm gently. Season with salt, pepper and a sprinkle with chopped chives. Pour into a bowl and garnish with some parsley sprigs and Irish artisan cheese.

By

Aug 9, 2016

Prep Time: 90 Minutes

Cook Time: 30 Minutes

Yield: Serves 4

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