Pan-fried gnocchi with jalapeno gravy and bacon

Foodstuff 1 Minute

Pan-fried gnocchi with jalapeno gravy and bacon

Going for an American South theme here. My friend is introducing me to Southern foods and food objects, like the bacon grease keeper and this jalapeno gravy idea. Instead of biscuits or hash browns I went for the gnocchi. They are made from scratch with tons of nutmeg and parmesan and are fried instead of boiled, because, honestly when your potato dough is too dry or too wet, frying the gnocchi is more forgiving. Otherwise you can see the gnocchi “dissipate” and disappear in front of your very eyes in the boiling water.

The gravy – onions, bacon grease (from the canister!), milk, jalapeno slices and … buckwheat flour (which gives it that rustic look and taste). Adding the jalapeno bits while frying the onions was a big mistake because it became unbearably spicy and I had to keep pouring milk to save it. Adding them at the very end, or just topping it off with fresh jalapenos would have probably been more effective.

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