Courgette & smoked bacon gnocchi
100ml rapeseed oil
1 shallot, chopped
150g smoked Irish bacon
1 clove of garlic, crushed
2 courgettes, sliced into julienne
500g homemade gnocchi (recipe below)
1 medium egg
175g plain flour
Pinch of salt
For the gnocchi, preheat your oven to 190C. Wash, dry and prick your potatoes and bake in the oven for 1 hour, time may vary depending on the size of the potato.
Remove and when still warm, peel and put through a ricer or fine sieve to remove all lumps and incorporate air.
Dust your tabletop with the flour and salt and place the potatoes on top and make a well in the centre.
Add the egg and mix adding more flour if necessary but stopping once a soft dough is formed.
Divide the dough and roll into sausage shapes and cut them into 1cm pieces. Set aside on a floured tray.
Heat half of the rapeseed oil in a medium sized pan and add the bacon, cook for 2 minutes or until it begins to crisp up.
To the pan add the courgettes, shallots and garlic.
Cook for 3-4 minutes.
Add the gnocchi to a pot of boiling salted water and cook for 2 minutes or until they rise to the top. Drain and add to the courgettes, add the chopped parsley and mix gently.
Top with some parmesan cheese and drizzle with some rapeseed oil before serving.