Breakfast Gnocchi Recipes

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.

Steps:

• Have two saute pans ready on the stove - saute gnocchi in 4tbs butter until golden brown.Mix eggs in bowl with salt & peper & water. Add remaining tbs of butter to the egg pan and heat..add egg mixture and acramble.While the eggs are still soft add the bacon bits and onions..before the eggs are completely done, fold in the gnocchi..stir, adjust seasoning and serve with parmigiano..do not overcook the eggs--they should be soft and fluffy.