Austrian Bacon Gnocchi (Austro Gnocchi) – Comforting Alpine Pasta from Austro Pasta | Austro Gnocchi mit Speck und Eiern



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Austrian Bacon Gnocchi

from Austro Pasta by Toni Mörwald, Christoph Wagner & Jörg Wörther (Loewenzahn Verlag)

Book Review

Austro Pasta celebrates Austria’s love for hearty yet elegant comfort food. The authors bring together regional ingredients, simple techniques, and a clear passion for flavor. It’s a visually beautiful cookbook that blends rustic Austrian classics with modern style — perfect for anyone who enjoys Alpine cooking with a twist.

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Recipe: Austrian Bacon Gnocchi

A warm, savory dish that’s somewhere between gnocchi and spätzle — tender dumplings tossed with crispy bacon, eggs, and fresh herbs. It’s simple, satisfying, and deeply comforting.

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Ingredients

• 1⅓ cups flour

• 3 eggs (for the batter)

• ⅔ cup milk

• 2 tbsp butter, melted

• 1 tbsp vegetable oil

• 8 slices bacon, cut into strips

• Salt, pepper

• Dash of nutmeg

• 4 eggs (for finishing)

• 1 tbsp chopped chives

• 1 head of romaine or iceberg lettuce

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Directions

1. Make the batter: Whisk together flour, eggs, milk, butter, and a pinch of salt until smooth.

2. Cook the gnocchi: Press the batter through a spaetzle maker or colander into boiling salted water. Once they float, drain, rinse briefly in cold water, and toss with a little oil.

3. Cook the bacon: In a large pan, fry bacon strips until crisp, then add the gnocchi and toss.

4. Finish: Beat the remaining eggs with salt, pepper, and nutmeg. Pour over the gnocchi and cook gently until the eggs are just set.

5. Serve: Sprinkle with chives and serve with crisp lettuce or a light side salad.

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Tip:

Arrange the gnocchi on a bed of marinated greens and finish with edible flowers for a rustic yet elegant touch.



Austrian Bacon Gnocchi (Austro Gnocchi)

from Austro Pasta by Toni Mörwald, Christoph Wagner & Jörg Wörther (Loewenzahn Verlag)

Cookbook Review

Austro Pasta is a beautifully written Austrian cookbook that brings traditional recipes to life with modern flair. It celebrates the simplicity of everyday cooking — handmade noodles, local ingredients, and classic Alpine flavors. The combination of expert technique and regional character makes it a must-read for pasta and Austrian cuisine lovers alike.

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Recipe: Austrian Bacon Gnocchi

This comforting dish is halfway between gnocchi and spätzle — soft, buttery dumplings tossed with golden bacon, eggs, and chives. It’s rich yet rustic, ideal for a cozy dinner or an Alpine-inspired lunch.

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Ingredients

• 1⅓ cups flour

• 3 eggs (for the batter)

• ⅔ cup milk

• 2 tbsp butter, melted

• 1 tbsp vegetable oil

• 8 slices bacon, cut into strips

• Salt & pepper

• Dash of nutmeg

• 4 eggs (for finishing)

• 1 tbsp chopped chives

• 1 head romaine or iceberg lettuce

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Directions

1. Prepare the batter: Whisk together flour, milk, eggs, butter, and a pinch of salt until smooth.

2. Cook the gnocchi: Press the batter through a spaetzle maker or colander into boiling salted water. When they float, drain, rinse briefly with cold water, and toss with a bit of oil.

3. Fry the bacon: In a skillet, cook bacon until crisp. Add gnocchi and toss to coat.

4. Add the eggs: Beat 4 eggs with salt, pepper, and nutmeg. Pour over the gnocchi and cook gently until the eggs are just set.

5. Finish & serve: Sprinkle with chives and serve with crisp lettuce or a side salad.

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Serving Tip:

Arrange on a bed of marinated greens and garnish with edible flowers for a light, elegant touch — a true taste of Austrian comfort food.