Gnocchis Déjeuner Sud-Ouest
80 minutes • 2 servings


Definitely one of the best lunches in the world. Gnocchi in perfect harmony with breakfast sausages, bacon and Hollandaise sauce. The perfect lunch to impress all the family and friends.


  • 3 large potatoes
  • 1 cup of flour
  • 2 lightly beaten eggs
  • 1 C. tablespoon of salt
  • 4 breakfast sausages cut into 5
  • 6 slices of bacon, roughly chopped
  • 1/2 onion finely chopped
  • 50 ml South-West BBQ sauce
  • 1 cup of Hollandaise sauce
  • 2 poached eggs
  • Green onions for serving


  1. Pierce the potatoes with a fork and place in the oven at 350 for 1 hour;
  2. Once the potatoes are out of the oven and cooled, remove the skin then grate them. Place in a bowl, add the eggs, flour and salt and mix well to form a ball;
  3. On a well-floured work surface, knead the ball of dough for about 5 minutes or until smooth. Cut the ball into 4 portions;
  4. One ball at a time, roll into a roll approximately 50 cm long and 2 cm high. Then cut into gnocchi about 2 cm long.
  5. Bring salted water to a boil in a large saucepan and bring to a boil. Add the gnocchi and remove them when they rise to the surface. Then, place them in a bowl of iced water for 5 minutes. Drain and let dry on absorbent paper;
  6. In a frying pan over medium heat, melt 1 tbsp. of butter and sauté the gnocchi for about 7 minutes or until both sides are lightly toasted;
  7. In a pan, cook the breakfast sausages, bacon and onion until well cooked and add the southwest sauce.
  8. Serve the Gnocci with the breakfast sausage mixture, a poached egg, Hollandaise sauce and sprinkle with green onions before serving.


Josée said:

Très belle recette. Merci

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