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Poached Egg with Fried Gnocchi

Poached Eggs, Fried Gnocchi
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We still have starters with our weekend dinners.

I love making a first course. It’s small which lets me be a bit decadent.

Sometimes it’s as easy as slicing an avocado; other times it’s more work than the rest of the meal. It depends on what else we’re having.

Plus it’s a chance to eat things that we wouldn’t otherwise. Things like canned white asparagus or artichoke hearts or olives or Prosciutto…. These are all things we love but we don’t ‘nibble’.

We have starters.

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Poached Egg with Fried Gnocchi

Poached Eggs with Fried Gnocchi
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We love gnocchi, but the package (10oz, 300gr) is just a bit more than we eat as a main course. So I used 1/3 for this tasty first course.

  • Author: Kate
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 2 servings 1x
  • Category: First Courses

Ingredients

Scale
  • (3oz, 90gr) fresh gnocchi
  • 2 slices Prosciutto, (1.5oz, 50gr) or other dry-cured ham, roughly chopped
  • 2 eggs
  • 1 tbs butter
  • 1/2 tbs olive oil
  • 1 tbs wine vinegar, any flavor

Instructions

  • Gnocchi: 
  • Heat water in a medium pot for gnocchi.
  • When boiling, add the gnocchi and cook just until they all float, 1 – 2 minutes.
  • Drain.
  • Heat butter and oil in a medium skillet.
  • Add gnocchi and sauté until light brown, stirring and turning occasionally.
  • Roughly chop Prosciutto and add to skillet when gnocchi is first starting to brown. 
  • Eggs: 
  • Fill a medium skillet with water. 
  • The water should be at least 1 1/2 inches deep, 2 inches (5 cm) would be better. 
  • Heat water over medium-high heat. 
  • Add vinegar. 
  • When water is softly boiling, reduce heat and poach eggs: 
  • one at a time break egg into a small saucer. 
  • Swirl a spoon in the water where you will put the egg – off to a side. 
  • When water is swirling drop egg into center of swirl. 
  • With slotted spoon try to keep the white together. 
  • Do next egg. 
  • With regular spoon scoop some hot water over tops of eggs. 
  • Poach for 3 minutes or until white is set but yolk is still very soft. 
  • Remove eggs with a slotted spoon.
  • To finish: 
  • Arrange gnocchi and Prosciutto on small plates. 
  • Top with a poached egg, salt and pepper, if desired. 
  • Serve.

Notes

You can use any dry-cured ham or even bacon for the Prosciutto.

Poached Eggs with Fried Gnocchi

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Extensive research on the internet (a passing glance at a random search result) tells me that one can fry the gnocchi without boiling first.

I haven’t tried that.

I may, some day….