August 3rd, 2016
Start by whisking the coffee with the egg. Cover and let sit in the fridge so that the Melitta coffee starts releasing its amazing aroma that we will need in our gnocchi. Wash the potatoes, put them in a big pot and fill it up with cold water.
Let potatoes cook for 30-40 minutes from the time the water starts boiling. Cooking time can change depending on the size of the potatoes. To check them you can also use a pointed knife and slide it inside the largest potato. If the knife goes in and out easily, that means the potatoes are ready. Drain and peel them as fast as you can with the help of a rag so that you won’t burn your hands.
It’s very important that you mash the potatoes when they are very hot. If not, you will end up with gluey mashed potatoes, and for this recipe, you need them nice and dry. To mash them, I suggest using a potato ricer. If you don’t have one, you can use a whisk or a potato masher. Now let the potatoes cool down in a large bowl.
Before you start making the dough, place a big pot of water with a couple of big pinches of coarse sea salt on a stove and bring to a boil.
Once the potatoes are fully cold then you can add the refrigerated egg whisked with the Melitta coffee, the Parmigiano Reggiano, pinch of fine sea salt and mix well with your hands or a wooden spoon; taste and add more salt if you feel you need it. Bear in mind that the bacon and the parmesan are also salty.
When the dough is to your desired taste, add the flour – working quickly to prevent it from becoming gluey - until it is nicely incorporated in the dough. Using a large flat surface, like a table or a large cutting board, dust with some flour and place the dough on it, roll it into a big long piece, cut that into seven or eight smaller rolls and place on one side of the table.
Take each piece and using some flour to dust the surface, start rolling each piece of dough into a ¾ x 1 inch (2 x 2 ½ cm) diameter roll. Put three of the rolls beside each other and with a chef’s knife cut each into small squares of ¾ to 1 inch (2-2 ½) cm each.
Place the gnocchi on a baking sheet or big plate dusted with flour.
While you are cutting the gnocchi place two pans on medium heat, one for the bacon and one for the butter and sage. The butter and sage should cook until the butter reaches a nice light brown color and the sage is nice and crispy. The bacon should cook until nice and crispy as well. When they are done keep them to the side, warming.
Now you can cook the gnocchi. It’s better not to cook them all at once, but to split them into four batches. When you drop the gnocchi into the boiling water, they will sink. When they start floating, let them float for two minutes and then with a kitchen skimmer, take them out the water and make sure that no water is on the skimmer.
Place them straight on the plate, top with a generous amount of fresh ground Parmigiano Reggiano, the crispy bacon and then the brown butter and sage. Ensure that the butter is very hot because it is going to melt the Parmigiano. If you need to, heat the butter a little bit more before you pour it on top of the gnocchi but be careful to avoid burning it by removing it from the heat before it becomes brown in colour, keep it on the side and heat it up until brown just when you drop the gnocchi into the water.