Recipe for: Cheese Gnocchi Sautéed with Bacon and Sorrel Pesto - photo 1
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Recipe for: Cheese Gnocchi Sautéed with Bacon and Sorrel Pesto

Pikantne Italian Cuisine Main dishes 90 min Medium 4 wyświetleń ~49.99 PLN - (0)
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Description

Cheese gnocchi sautéed with bacon and sorrel pesto is a combination of Italian technique and Polish spring flavors. Light gnocchi made from cottage cheese and flour are soft on the inside, and after a brief sauté, they develop a crispy, golden crust. The intense green sorrel pesto adds a pleasant acidity and freshness to the dish, contrasting well with the fatty, smoked bacon. This dish works wonderfully as a warming winter comfort food, while still being seasonal thanks to the sorrel, rhubarb, and asparagus (which can be added as a side). Serve hot, preferably on a large plate with an extra portion of grated Parmesan and fresh thyme. Visually, the dish combines the creamy white of the gnocchi, the green pesto, and the crispy bacon — an impressive, rustic plate.

Ingredients Used

Ingredients (15)

Servings:
4
  • Cottage cheese 400 g
  • Wheat flour 200 g
  • Chicken egg 2 szt. (~120 g)
  • Parmesan 80 g
  • Smoked bacon 300 g
  • Onion 1 szt. (~150 g)
  • Garlic 2 ząbki (~10 g)
  • Sorrel 80 g
  • Rapeseed oil 45 g
  • Butter 20 g
  • Lemon 0.4 szt. (~30 g)
  • 🌿 Przyprawy
  • Salt 0.2 szczypt (~5 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Walnuts 30 g
  • Thyme 30 g
💰 Szacowany koszt dania: ~49.99 PLN (12.50 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Gnocchi dough

1

Preparing the cottage cheese: place the cottage cheese in a large bowl. If the cottage cheese is very wet, transfer it to a cheesecloth or fine sieve and drain the excess whey for 10-15 minutes. The drained cottage cheese should be moist but not liquid.

Ingredients: Cottage cheese
Use a large bowl made of steel or glass. If you don't have cheesecloth, use a very fine sieve and cover it with a plate. Do not use a mixer — processing the cottage cheese will make the dough too loose.
2

To the drained cottage cheese, add the egg, 60 g of wheat flour, and 40 g of grated Parmesan, along with half of the salt and a pinch of pepper. Mix with a wooden spoon until the ingredients are combined. The mixture will be sticky — this is normal.

Ingredients: Cottage cheese, Wheat flour, Parmesan, Salt, Black pepper
Use a wooden spoon or a silicone spatula. Don't add all the flour at once — it's better to add more later if the dough is too sticky.
3

Dust the countertop with a thin layer of flour (about 40 g). Transfer the mixture onto the countertop and lightly sprinkle with flour. Knead by hand for 1-2 minutes — just until combined and a uniform, slightly elastic dough is formed. If the dough is very sticky, add flour 1 tablespoon (15 g) at a time until it becomes pliable but not hard.

Ingredients: Wheat flour, Cottage cheese
Use a mixer with a dough hook only if you're not afraid of overworking the dough — it's better to knead by hand for 1-2 minutes. The dough is ready when it doesn't leave large lumps on your hands with gentle pressure and can be shaped into rolls.
4

Shaping the gnocchi: divide the dough into 4 equal parts. Take one part, shape it into a roll about 2 cm in diameter. Cutting with a knife into pieces 2 cm long, gently roll each piece over a fork to create the characteristic grooves (optional). Place the finished gnocchi on a lightly floured tray.

Ingredients: Wheat flour, Parmesan, Cottage cheese
Use a sharp knife and lightly dust the surface with flour to prevent the gnocchi from sticking. If you don't want grooves, pressing with your finger and dragging works similarly.

Sorrel pesto

5

Prepare the pesto: wash and dry the sorrel, removing the thick stems. In a blender, place the sorrel, peeled garlic (1 clove), walnut, 30 g of Parmesan, juice from half a lemon (about 15-20 g), 30 g of rapeseed oil, and half of the salt. Blend in pulses until the ingredients combine into a thick pesto. If the pesto is too thick, add the remaining oil one tablespoon at a time.

Ingredients: sorrel, Garlic, Parmesan, Lemon, Rapeseed oil, Salt
Use a blender or food processor. If you don't have a blender, finely chop the sorrel and mix it with finely chopped nuts and parmesan, gradually adding oil.

Frying the bacon and sautéing the onion

6

Fry the bacon: heat a large skillet (preferably cast iron or 26-28 cm) over medium heat. Cut the bacon into cubes. Place the bacon in the dry skillet and fry for 6-8 minutes, stirring every 1-2 minutes, until the fat renders and the pieces are golden and crispy. Remove the bacon with a slotted spoon and set it on a plate lined with paper towels, leaving about 1 tablespoon of fat in the skillet.

Ingredients: Smoked bacon
If the bacon splatters a lot, cover the pan for the first 2 minutes. Use a wooden spoon or spatula to stir. The fat left in the pan will add flavor to the gnocchi.
7

In the same pan, add the chopped onion and sauté for 4-5 minutes over medium heat until it becomes translucent and golden. Add the minced garlic and sauté for another 30 seconds. Transfer the onion to the bowl with the bacon.

Ingredients: Onion, Garlic, Smoked bacon
The best pan is 26-28 cm in diameter. The onion should become translucent and soft — that’s a sign it’s ready.

Cooking gnocchi

8

Cooking gnocchi: bring a large amount of salted water to a boil in a wide pot (about 3-4 liters). Add the gnocchi in batches (20-30 pieces), gently stirring with a spoon to prevent sticking. The gnocchi are ready when they float to the surface — from this moment, cook for an additional 30-45 seconds, then remove with a slotted spoon.

Ingredients: Cottage cheese, Wheat flour
Use a large pot so the gnocchi have enough space. Cooking time depends on their size, but floating to the surface is a key sign of readiness.

Sautéing and Assembly

9

Sautéing the gnocchi: in a large skillet, heat 20 g of butter with 1 tablespoon of canola oil (about 15 g of oil). Place the drained gnocchi in a single layer and fry on medium-high heat for 2-3 minutes on each side, until they develop a golden-brown, slightly crispy crust. Gently turn them with a spatula to avoid damaging the insides.

Ingredients: Butter, Rapeseed oil, Cottage cheese
The best is a non-stick or cast iron skillet. Do not flip the gnocchi too often — give them 2-3 minutes to develop a crust.
10

Add the sautéed bacon and onion to the pan along with 3-4 tablespoons (about 45 g) of the prepared sorrel pesto. Gently mix all the ingredients, cooking together for 1-2 minutes until the pesto evenly coats the gnocchi. Taste and season with salt and freshly ground pepper if needed.

Ingredients: Smoked bacon, Onion, Parmesan, sorrel
Add the pesto in batches so it doesn't overpower the dish. If you want a lighter consistency, add 1-2 tablespoons of the gnocchi cooking water.

Serving

11

Serving: arrange the gnocchi on warmed plates. Sprinkle the remaining grated Parmesan on top and optionally add chopped fresh thyme. Serve immediately so that the gnocchi are crispy on the outside and soft on the inside.

Ingredients: Parmesan, Thyme, Smoked bacon
Use wide flat plates so the gnocchi don't steam and stay crispy. Additionally, you can add sautéed asparagus or candied rhubarb for a sweet-sour contrast (optional).

Fun Fact

💡

Italian gnocchi were traditionally made from potatoes, but cheese versions (with ricotta or curd) are popular in the northern regions of Italy and adapt well to local ingredients, such as Polish curd and seasonal sorrel.

Best for

kolacja rodzinna zimowy obiad spotkanie ze znajomymi

Tips

🍽️ Serving

Serve immediately after preparation — gnocchi taste best fresh and still slightly crispy. You can add sautéed asparagus or lightly caramelized rhubarb to the plate for a contrast of flavors. Pair with a heavier white wine or dried fruit compote in winter.

🥡 Storage

Gnocchi are best eaten immediately; if there are leftovers, store them in the fridge for up to 24 hours in an airtight container. Store the pesto in the fridge for up to 3 days, and you can cover the surface with a thin layer of oil to prevent darkening. To reheat, briefly sauté the gnocchi in a pan to regain their crispiness; reheating in the microwave is not recommended.

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