It’s a cold and rainy slash snowy morning here in North Carolina. And this is what you need right now.
With Gnocchi Browns.
Why not turn gnocchi into breakfast potatoes? Why not make them hashbrowns? They’re primarily potatoes, but improved. So… yes.
There is no reason not to. If you make gnocchi, you’ll probably have some leftover. Use them for this. Or, make them only for this.
Either way you’re winning a delicious prize.
Oh, and these crispy babies are gluten-free. So if you are a gluten-less individual, you’ve got that goin’ for you.
This was delicious. I’m happy I made it. And now I’m returning to my living room squats in front of the snowy window.
Happy Sunday, y’all!
EGGS, OVER EASY
WITH CANDIED BACON
AND GNOCCHI BROWNS
For my Candied Bacon recipe, click HERE.
And you know how to fry an egg…
And here’s what you need to know about the gluten-free pan-fried gnocchi…
Microwave 2 lbs. baking potatoes. Allow them to cool before peeling them and running them through a ricer into a large mixing bowl.
- 1/4 cup coconut flour
- 2 eggs
- 1/2 cup / ~2 oz grated parm
- lots of freshly grated nutmeg
Mix with a fork until fully combined.
Pull out walnut sized pieces of the dough and ball it in your hands. Mold into an oblong shape. Run a fork across the center if desired.
YOU ARE NOT BOILING THESE GNOCCHI FIRST. BOILING GLUTEN-FREE GNOCCHI IS RISKY BUSINESS AND MORE OFTEN THAN NOT CAUSES THEM TO DISINTEGRATE –
While you’re making your gnocchi, begin to sauté 1 large onion, diced in some butter. Season with kosher salt and begin to brown them.
Add your shaped gnocchi to the hot pan with the onions, adding more butter or oil if the pan is dry.
Season with kosher salt.
Allow them to brown on the bottom before shaking the pan and browning the other sides.
To plate up this dish, place 3-5 gnocchi with the onions on the bottom of a plate.
Criss cross some candied bacon over that.
Top with your fried egg.