The following day after the Pork Marsala Gnocchi, I once again had some leftover ingredients in the fridge that I know I had to use before I had to toss it out. I had to get a bit creative with this one because I did not have much to work with.
So I took some of my homecured Asian bacon and started slicing it up. Cooked it down and set it aside. With the bacon fat, I sauteed some onions and mushrooms. I quickly poached an egg for breakfast. As I started looking at the ingredients I had this great idea.
I know I needed a sauce for the plate, but had not come up with anything. So then I grabbed the herb infused whip cream from the night before.
My idea was to break open the poached egg and mix the yolk with the whip to create a creamy sauce for the gnocchi. The idea was executed properly and it was delish! I will be making this again soon.
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