Potato gnocchi with barbecue sauce
This stater dish has more American flavour than Italian, it is very tasty thanks to its intense barbecue sauce flavour in the dough but it can be further enriched by simply browning diced smoked bacon until crispy with three teaspoons of Barbecue Sauce. Then make a creamy egg mixture by beating two eggs in a bowl, add some parmesan, nutmeg and béchamel. Beat with a whisk until a thick creamy mixture forms. Drain the gnocchi in a bowl, mix with the creamy egg mixture and crispy bacon and blend well together. Serve with a sprinkling of pepper.
Potato flakes (water, dehydrated flake potatoes), 00 soft WHEAT flour, 24% Barbecue sauce (tomato puree, alcohol vinegar, sugar, molasses, salt, spices, modified starch, thickeners [xanthan gum], garlic, E202 preservatives, smoke flavor, natural flavors), potato starch, acidity regulator: E 330, preservative: E 200. May contain: Soy.