Homemade Italian Potato Gnocchi with Sage Infused Butter and Crispy Bacon

You no longer need to go to your favorite Italian restaurant to eat these soft and deliciously smooth Italian gnocchi, 
served with sage infused butter and sinfully crispy bacon.
See how easy is to make these dumplings right in your kitchen!

Three basic ingredients and 45 minutes of your time is all it takes to transform a few potatoes in a delicious dinner for your family.
Making traditional Italian gnocchi from scratch is not really hard, as you will see in this step-by-step recipe and my video. But there are a few things that you will need to keep in mind if this is your first time.
The goal is to have soft enough gnocchi (but not mushy) with a smooth texture. To make sure your dumplings will not be hard and too chewy, you need to use the least amount of flour possible in the dough... but enough flour to hold the gnocchi together, so they won't fall apart when dropped in boiling water. The secret to accomplish that: do NOT overcook the potatoes. If you do, the potatoes start absorbing water. More water in the mashed potatoes means more flour needed in the dough. So, watch the potatoes carefully and set your timer.
The second thing you want in gnocchi is a smooth texture. Nobody likes grainy and coarse-y dumplings. All you need to do is mash the potatoes when they are still hot. For this reason I like to peel the potatoes before boiling, so I don't waste time (and burn my fingers!!!) to peel them when hot. AND I cut them in half ... just the right size to fit my ricer. Easy enough, right?!?

You can serve gnocchi in many ways: with Bolognese or a tomato/basil sauce. To bring out the delicate flavor of the potatoes, I like a simpler sauce made with sage infused melted butter, freshly grated Parmesan cheese, and ...why not? Some crispy bacon strips to make this dish irresistible to anyone!

Enjoy :)

Ingredients: 4 medium servings (or 3 large)         Printable Recipe
For the gnocchi:

• 4 large russet potatoes (about 2.2 lb, 1 kg)
• 1 cup (150 gr) of all-purpose flour, plus a couple of tablespoons
• 1 egg
• salt

For the sauce:

• 3 tablespoons of unsalted butter
• 5 oz (140 gr) of bacon
• a few leaves of fresh sage
• freshly grated Parmesan cheese, about 1/2 cup

Preparation time: 45 minutes
Directions:
1: Peel the potatoes and cut in half. Place the potatoes in a large enough pot, and cover with cold, salted water. Bring to a boil. As soon as the water boils, lower the flame to medium-low, and cook in a slow boil for about 18 minutes, based on the size of the potatoes. Test with a fork. When ready, you should be able to stick the fork all the way in. Please do not overcook, or the potatoes will start absorbing water.

2: Remove the potatoes promptly from the water, and pass them through  a ricer. Add one egg and the cup of flour.  Don't overdo with the mixing, just combine until the mixture holds together. Add more flour if needed.

3: Move the potato mixture to a clean, lightly floured counter. Take some of the dough at a time, and roll it into a rope about 3/4 inch thick. Cut the gnocchi, about 3/4 inch length. Place the gnocchi over parchment paper, or a lightly floured surface, until ready to serve. Don't overlap the gnocchi or they will stick together.

4. When ready to eat, fry the bacon cut in strips, until crispy. And in a large frying pan, melt the butter with the sage. Bring a large pot of salted water to a boil. Drop the gnocchi - some at the time if necessary. And let cook for about 2 - 3 minutes. You can remove them as soon as they rise to the surface. Add the gnocchi to the frying pan. Sprinkle with the Parmesan cheese and the bacon strips. Mix well, and serve hot :)

Buon Appetito!

Sinfully Delicious Egg and Pancetta on Toasted and Bread Cups

These cute bread cups have it all: perfectly baked egg, crispy-at-the-edges pancetta, and melted cheesy center. 
All over a golden toasted bread cup.
Brunch can't get any better than this!

What's not to love about this dish?! It has bacon. It has perfectly baked, runny eggs. It's served over a toasted slice of cheesy bread. It's quick and super easy to make in a few simple steps. And check it out: only four main ingredients ... no oil not butter!
With this recipe, you can make your Sunday brunch extra special, served next to a healthy green salad. But eggs is one of those things that you can really eat at any time of the day: for a hearty breakfast, a quick lunch or a fun family dinner.  Also, with these cute and elegant bread cups, you can for sure wow your guests at your next party!
And hey! Mother's Day is right around the corner. You have a week to show this recipe and convince your kids (and your husband) to bake these for you. So you can treat yourself with a lavish brunch ... maybe served in bed :-)
And don't forget, the apple roses would also look really good on that breakfast tray ;-)

Here are a few suggestions for you. Make sure you have large enough slices of bread, so that the bread can hold the filling inside. And it's better if the slices are cut thin, so there is more space inside. Also I suggest using small or medium eggs. A large egg might over-spill, when you use a regular sized muffin cup.

Buon appetito!

Ingredients: to make 6 cups (serving 2 or 3)              Printable Recipe

• 6 slices of bread
• about 3 tablespoons of shredded mozzarella
• 6 cage-free, organic small or medium eggs
• 6 slices of pancetta, or thin cut bacon
• salt and pepper

Preparation time: 40 minutes
Directions:
1. Preheat the oven to 375° F (190° C). Remove the crust from the bread slices.

2. Flatten the bread slices with a rolling pin.

 3. Place each slice in each muffin cup, pressing it down with your fingers. Don't worry if the bread breaks on the bottom, it will be fine. I used a silicone mold, so no greasing is required. If you are not, make sure to spray or grease with a little bit of butter the bottom and sides of the cup.

4. Sprinkle the bottom of each bread cup with about half tablespoon of shredded mozzarella.

5. Wrap a slice of pancetta around the edge.

6. Add the egg, trying not to break the yolk. It might overflow if the egg is too big... don't worry!  Medium or small eggs work better in this recipe.

7. Sprinkle with salt, and pepper. Remember the pancetta or bacon tends to be salty so don't use too much salt. Bake for about 20 minutes for a runny egg, 25 minutes for a fully cooked egg.

 Serve immediately and eat as fast as you can. Buon appetito!

Creamy Penne Pasta with Zucchini, Pancetta and Ricotta Cheese

Perfect one-dish dinner, ready in less than 30 minutes

Creamy and rich penne pasta with wholesome zucchini, flavorful pancetta and delicate ricotta cheese.

Here is another recipe great for a family dinner on a busy weeknight. 

This pasta is super easy to prepare. It won't take you more than 30 minutes from start to finish. And it makes a healthy, complete and balanced one-dish meal. It has a full serving of  vegetables, carbs from the pasta, proteins from the ricotta and Parmesan cheese and ... oh well, the pancetta. Not as healthy as the rest, but it's sinfully delicious taste makes this dish incredibly flavorful. 

Here are other simple and quick pasta recipes with zucchini that are ready in less than 30 minutes. Buon appetito!

Fettuccine Pasta with Zucchini, Eggplants, and Peppers

Spaghetti alla Carbonara with Zucchini

Penne Pasta with Shrimps and Zucchini

Ingredients: serving 4

• half onion
• 4 medium zucchini
• 8 oz  (225 gr) whole milk ricotta
• 3 tablespoons of Parmesan cheese
• 3 oz (85 gr) of pancetta (or thin sliced bacon)
• 12 oz (225 gr) of penne pasta (or other shape)
• extra virgin olive oil
• salt and pepper

Preparation time: 25 minutes
Directions:

Step 1: Bring a large pot of salted water to a boil, and cook the penne pasta when boiling following the directions on the box.
In a large skillet, saute' the chopped onion in a few tablespoons of olive oil, over medium heat.

Step 2: Add the zucchini cut in small pieces. Saute' over medium-high flame for 7-10 minutes. Season with salt.

Step 3: Add the pancetta cut in strips and saute' for a couple of more minutes.

Step 4: In a bowl prepare the ricotta by mixing it with a pinch of salt, a sprinkle of pepper, the Parmesan cheese and about a 1/4 cup of hot water from the pot where the pasta is cooking. Mix and make it creamy.

Step 5: Drain the pasta and toss it in the skillet with the zucchini and the ricotta. Serve immediately. 

Buon appetito!

Baked Cheesy Bread Cups filled with Eggs and Pancetta

Make your Sunday brunch a hit with these cheesy bread cups filled with scrumptious pancetta and perfectly baked eggs.

What's not to love about this dish?! It has bacon. It has perfectly baked, soft eggs. It's served over a toasted slice of cheesy bread. It's quick and super easy to make in a few simple steps.
With this recipe, you can make your Sunday brunch extra special, served next to a healthy green salad. Or also you can wow your guests at your next party. These cups make an elegant and satisfying finger food. Why not prepare it this Sunday for your Superbowl party?!? You will no be disappointed.
Here are a few suggestions for you. Make sure you have large enough slices of bread, so that the bread can hold the filling inside. And it's better if the slices are cut thin, so there is more space inside. Also I suggest super thin pancetta or bacon, which cooks faster and it's easier to bite into. And you should use small or medium eggs. A large egg might over-spill, when you use a regular sized muffin cup.
Buon appetito!

Ingredients: to make 6 cups, serving 2 or 3

• 6 slices of bread
• 3 tablespoons of shredded mozzarella
• 6 cage-free, organic small or medium eggs
• 3 slices of pancetta, or thin cut bacon
• salt and pepper

Preparation time: 40 minutes
Directions:
1. Preheat the oven to 375 degrees. Remove the crust from the bread and place one slice in each muffin cup, pressing it down with your fingers. Don't worry if the bread breaks on the bottom, just press it down and it will be fine. I used a silicone mold, so no greasing is required. If you are not, make sure to grease with a little bit of butter the bottom and sides of the cup.

2. Sprinkle each bread slice with about half tablespoon of shredded mozzarella, pushing down with your fingers or spoon. We need to keep as much space as possible in the cup for the egg. Wrap half slice of pancetta around the edge. Add the egg, trying not to break the yolk. It might overflow if the egg is too big... don't worry! I will just lose some of the white, but it will look perfect at the end. Medium or small eggs work better in this recipe.

3. Sprinkle with salt, and pepper. Remember the pancetta or bacon tends to be salty. Bake for about 20 minutes for a soft egg, 25 minutes for a fully cooked egg.

 Enjoy!