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Butternut, Bacon, Blue Cheese and Browned Butter Gnocchi
Butternut, Bacon, Blue Cheese and Browned Butter Gnocchi

Before you jump to Butternut, Bacon, Blue Cheese and Browned Butter Gnocchi recipe, you may want to read this short interesting healthy tips about Stamina Enhancing Snack foods.

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Certain foods made from whole grains are fantastic for a easy snack. Starting your day with a piece of whole grain toast can give you that additional boost you need to get going. Chips and crackers produced from whole grains can be fantastic for quick snack foods to eat on the go. Choosing whole grain snacks is always better than eating the highly processed grains we commonly find in our grocery stores.

You will not have to look far to find a wide range of healthy snacks that can be easily prepared. When you make the decision to be healthy, it’s uncomplicated to find exactly what you need to be successful at it.

We hope you got benefit from reading it, now let’s go back to butternut, bacon, blue cheese and browned butter gnocchi recipe. To cook butternut, bacon, blue cheese and browned butter gnocchi you need 11 ingredients and 10 steps. Here is how you do that.

The ingredients needed to prepare Butternut, Bacon, Blue Cheese and Browned Butter Gnocchi:
  1. Prepare 4 potatoes
  2. Take 2 cups flour
  3. You need 1 egg
  4. Prepare 500 g Butternut cubes
  5. Take 1 Cup Bacon bits
  6. Use to taste Blue cheese
  7. You need 100 g butter
  8. Use Handful fresh sage leaves
  9. Get Olive oil
  10. You need Fresh Parmesan
  11. Prepare Salt and pepper
Instructions to make Butternut, Bacon, Blue Cheese and Browned Butter Gnocchi:
  1. Cut potatoes into quarters and boil in salted water until soft. Drain liquid and mash well to get rid of any lumps. Allow to cool slightly
  2. In a mixing bowl add the mashed potatoes, an egg and 1 cup of flour. Using your hands, mix well to form a sticky dough. Add the rest of the flour, two tablespoons at a time and continue to mix until you get a soft, pliable dough that isn’t sticky. (You may not need the whole second cup of flour or you might need a bit more, depending on the size of your potatoes.)
  3. Clingwrap dough and refrigerate until needed.
  4. Preheat oven to 200 degrees. Place butternut in a roasting tray and drizzle with olive oil. Season with sea salt and roast for 30-40 minutes.
  5. Cut butter into small cubes (all the same size so they melt at the same speed). Place in saucepan and gently melt over low heat. Butter will start bubbling fast and then start to brown and smell deliciously nutty. Give the pot a few swirls until the butter is browned nicely and remove from heat and pour into small jug. (NB you NEED to remove the butter from the pan as it will continue to cook and can VERY easily burn).
  6. Add sage leaves to jug and set aside. Sage leaves can be removed after about 5 minutes and left on a paper towel to drain excess butter.
  7. Fry off bacon bits until crispy. Drain excess fat on paper towel.
  8. On a floured surface, divide gnocchi dough into 4 portions and roll each portion out to form a long, thin cylinder of about 1.5cm in thickness. Cut each cylinder into pieces of about 2cm in length.
  9. Bring a pot of salted water to the boil. Add gnocchi and cook until the gnocchi starts to float. Strain and set aside.
  10. To serve: Divide gnocchi and butternut pieces between four bowls. Sprinkle over the bacon bits and drizzle gnocchi with browned butter. Break blue cheese into small pieces and add to bowls. Season with a bit of salt and freshly ground pepper and top with freshly grated parmesan. Add a few crispy sage leaves. ENJOY (preferably with a glass of 🍷)

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