Cabbage gnocchi with bacon

Wash the potatoes and boil with the skin (about 45 minutes). Meanwhile, clean the cabbage, cut it into strips and cook it in a pan with a drizzle of oil, 1 clove of garlic, a pinch of salt and pepper and 1 glass of water. Once cooked, cool it quickly in Freddy with the function of blast chilling in order to avoid oxidation. 

Once the potatoes are cooked, peel and mash with the potato masher. In a bowl mix the mashed potatoes with the chopped cabbage to the knife (keeping aside 70 g for the decoration of the dish), flour, eggs, a pinch of salt and pepper. Form the gnocchi and boil in abundant salted water until they float. 

Heat a little oil in a pan and sauté the chopped shallots and the smoked bacon, then sauté the drained gnocchi with half a glass of cooking water. Stir in the grated pecorino cheese and serve decorating the plate with the cabbage kept aside.

You can prepare a large quantity of dumplings and freeze them in Freddy with the function of shock freezing for 1 hour. In this way you can store them in the freezer, up to 8 months, inside a container or a food bag and have them always ready for your last minute lunches or dinners. 

If necessary, all you have to do is pour the amount of gnocchi you want, still frozen, into a pot of boiling water and wait for them to float.