Mama Mia! The king of cheese. Aged for a year, this hard, crumbly cheese has flinty, fragrant characteristics.
Our Parmesan is made with a vegetarian rennet – making it very special.
400 g packet potato gnocchi
100 g Klein River Parmesan, finely grated, plus more for serving
4 tbsp soft butter
50 g streaky bacon, cooked crispy
50 g peas, boiled
sage leaves, optional
salt and pepper
Boil the peas and cook the bacon until crispy.
Heat a pot of salted water to boil the gnocchi in.
Toss the butter, Parmesan, cooked bacon, peas and sage leaves in a large frying pan.
Cook the gnocchi for about 3 minutes, until they rise to the surface. Skim the gnocchi from the pot with a draining spoon and place on top of the cheese and butter mixture.
Add 1/2 cup of the cooking liquid to the frying pan and gently toss everything together, adding more liquid as needed. Heat the mixture slightly, until the butter and cheese melts and forms a creamy sauce.
Serve gnocchi topped with Parmesan shavings and pepper.