Gnocchi

• 4 large yellow potatoes
• 2 eggs
• 1 cup flour
• 1 tsp salt
• 1 package bacon
• 1 lemon
• 1 can chicken stock
• 2 tbs butter

Peel the potatoes and slice them into quarters. Boil them in salted water until tender. Drain.

As soon as they have cooled enough to touch, use a fork to mash them and fluff up the mash. Make sure there are no lumps. Cool enough that the eggs won't cook in the mixture. Mix in the eggs and flour. If the mixture is still sticky, add more flour until it is moist but not sticky. 

cut pieces off and roll into thin long logs about the width of a thumb. Cut them into pieces about 3/4 of an inch long. 

Place a fork upside down and take a section of dough, place on the back of the fork and gently press into the fork tines. Place on a floured cookie sheet. 

Start heating a pan and slice the bacon into thin strips. Cook the bacon until crispy and remove from the pan onto a paper towel. Keep the grease in the pan. Cook the gnocchi in the pan in the bacon grease on medium heat. Once the bottom is browned flip and brown the top of the gnocchi. Remove from the pan and finish cooking all the gnocchi. If your pan runs out of grease, add in butter. 

Once all the gnocchi are cooked, deglaze the pan with chicken stock and the juice of the lemon. Reduce sauce until it is at least half the volume. Add in the butter. toss the gnocchi and bacon together in the sauce. Serve with a green vegetable.