Potato dumplings stuffed with bacon and friarielli

Ingredients for 4 people

  • 1 kg of potato dumplings stuffed with sausage and provola cheese
  • 2 bunches of friarielli
  • 60 g of bacon
  • 6 tablespoons of olive oil
  • 1 clove of garlic
  • grated parmesan cheese
  • chilli


Brown the garlic in oil and chilli, add the bacon cut into cubes and the shredding friarielli (about 2 cm) and cook in a covered pan for 6 minutes. Boil the potato dumplings (or gnocchi) in plenty of water for 50 seconds, drain and skip all along with vegetables, adding a sprinkling of parmesan cheese. Serve.

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