GNOCCHI BREAKFAST SCRAMBLE RECIPE - (4.6/5)

Gnocchi Breakfast Scramble Recipe - (4.6/5) image

Provided by clawson

Number Of Ingredients 8

1 pound of potato gnocchi (fresh or frozen)
4 slices of streaky bacon
3 TBS of butter
10 large free range eggs
fine seasalt and freshly ground black pepper to taste
2 TBS water
3 TBS snipped fresh chives
freshly grated Parmigiano Reggiano to taste

Steps:

Bring a large pot of lightly salted water to the boil. While you are waiting for the water to boil, fry the bacon until crisp in a large skillet. Remove to paper kitchen towelling to drain. Reserve the drippings in the pan. Add 1 TBS of the butter and stir to melt. Keep warm. Add the potato gnocchi to the boiling water and cook according to package directions. As the gnocchi float to the top, scoop them out with a slotted spoon, allowing any water to drain off. Drop them into the pan with the butter. Once all of the gnocchi are in the pan, turn up the heat and cook, stirring and flipping until they are golden brown. Scoop them out onto some kitchen toweling and keep warm. Wipe out the skillet. Beat the eggs together with some water, salt and black pepper. Heat the remaining butter in the cleaned skillet until it begins to foam. Pour in the eggs. Start to scramble them, turning them over with a wooden spoon. While the eggs are still soft, add the bacon bits and chives. Before the eggs are completely done, fold in the golden hot gnocchi. Do not overcook the eggs. They should be soft and fluffy. Stir and adjust seasoning as required. Spoon out onto a heated platter, sprinkle with some grated Parmigiano and serve immediately.