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Yield: 4 servings
1) Heat a large, wide sauté pan until hot. Add bacon and sauté until brown (about 6 minutes). Turn heat to medium-high and add onions and garlic. Sauté for a few minutes or until the onions start to brown, and then add spinach. Cook until spinach is wilted and the bacon is done. Let cool. 2) Place the whole wheat flour, porcini powder and ½ t of salt into a large mixing bowl. Sift until well-incorporated. Add the egg, truffle oil and the cooked spinach mixture. Mix until the dough starts to take form. Add up to 1/3 C of water if the dough is too dry. Using with your hands or the dough hook of a mixer, knead dough until a smooth, cohesive dough has formed. 3) Quarter the dough, and then roll each into a long tube. Cut into ½” chunks and let all the pieces rest in a single layer for 30 minutes to an hour. 4) In the meantime, boil a large pot of salted water (at least 2 Quarts). Add the gnocchi in batches and boil until dough is cooked through (15-20 minutes). Drain. Serve immediately after draining or sauté the gnocchi lightly in olive oil.
Wine Pairing: Pinot Noir
This recipe was provided by Geneva Spice House from Geneva.