Gnocchi with Brussels Sprouts and Smoked Bacon Strips

Gnocchi with Brussels Sprouts and Smoked Bacon Strips
For 4 servings.

500 grams of brussels sprouts
2 boxes Smoked Bacon Strips
1 tablespoon mustard
124 ml crème fraîche
60 grams Parmesan cheese (vegetarian)
oil for frying

For the gnocchi:
150 grams flour
1 kilo of potatoes
2 egg yolks
pepper and salt

Clean the brussels sprouts and cut them in half, put them in a bowl and pour  2 tablespoons oil on top. Shake the bowl to cover them with oil. Cook the brussels sprouts on a hot griddle until they color, set aside. Meanwhile, put the potatoes in cold water and boil the potatoes until they are well cooked. This takes from the cook about 25 minutes.

Let the potatoes cool slightly, peel them and than mash the potatoes. Put the mash in a large bowl. Add the egg yolks, the flour and some salt and pepper and mix gently until the mixture becomes a ball.

Dust the work surface with flour. Divide the dough into pieces and make long rolls of 1½ cm diameter. Cut the rolls into pieces about 1 centimeter. Bring a large pan of water to the boil. Put the gnocchi into the boiling water. When the gnocchi rises to the top, they are done. Remove the gnocchi from the water and fry in a large dash of oil on high heat until golden brown. Fry the Smoked Bacon Strips in 2 tablespoons oil until brown and crisp. Add the crème fraîche and mustard and stir. Gently stir the gnocchi, sprouts and sauce mix. Add the Smoked Bacon Strips. Grate some Parmesan cheese on top.