- 250g or Pancetta or streaky bacon
- 1 tablespoon of oil
- A little knob of butter
- Garlic clove
- 1 small onion
- 150g mushrooms
- 200ml single cream
- 1 large fresh egg
- 50g Parmesan cheese
This is a firm family favourite and I’m a sucker for anything in a creamy sauce! It’s quick, cheap and delicious.
Chop the bacon into small pieces.
In a frying pan heat up the oil and place the chopped bacon and fry until well browned – remove and set aside. In the same frying pan add a little oil or butter if necessary and fry the thinly sliced mushrooms. Remove and also set aside.
Get the pan for the pasta on the stove. When preparing the water for the gnocchi remember to add plenty of salt (about 1 teaspoon).
Now dice the onion and garlic very finely, fry in the same pan as bacon and mushrooms until beginning to sizzle so the onion is see through. Now your sauce is almost complete.
Return the bacon and mushrooms into the pan and turn the heat to low, pour in the cream and mix thoroughly.
Once the gnocchi is cooked according to the packet instructions, drain the water, return the gnocchi to the same pan and pour a good glug of olive oil over the drained gnocchi giving it a little shake. Now pour the sauce and add the cheese into the gnocchi pan. Stir thoroughly. You must make sure that the heat is turned off because you are about to add an egg and if you keep the pan on the heat the egg will scramble. Break the egg into the gnocchi and sauce. The ingredients and the pan are hot from cooking and stirring the egg through the sauce is enough to cook it.
Now spoon this into bowls, sprinkle some black pepper. A winner every time!