Ingredients (serves 4):
300 grams of yellow potatoes
100 grams of rice flour 2 eggs
, only the red
100 grams of 150 grams of bacon
taleggio
50 Grana Padano
grams of 100-150 grams of rocket
salt.
Execution:
Wash the potatoes and leaving the skin. Boil in salted water for 30 minutes.
Let them cool, peel, mash through a sieve and mix with the rice flour and egg yolks.
When the dough is well mixed, take the pieces gradually, with the palm of your hand to the cylinder diameter of a pencil or larger, a rigatoni, cut into cylinders of an inch and a half with the thumb and wipe the back of a fork, pressing gently.
Place the gnocchi made it onto a cloth, with a sprinkling of flour from rice and allow to dry for at least half an hour.
Cut the bacon into cubes and place to fry in a pan over medium edges and in the meantime, wash the arugula and place dumplings in pot of salted water boiling merrily.
Cut taleggio into cubes. When most of the bacon fat is melted, throw the rocket and make a turn, lower the heat, add at the same time the gnocchi (which in the meantime will have boiled three minutes) and cubes of cheese. Turn up the fire again, fry them for 2 or 3 minutes and serve hot with some grated Grana Padano.
Recommended wine: Spadafora Don Pietro Bianco, Palermo PA.
Source: masterforum
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