Directions

1. Ground your salami crisps / pork scratchings down into a fine crumb texture.

2. Mix your ground salami crisps / pork scratchings and parmesan cheese together and season to taste. Set aside for later.

3. In a food processor, add your ground chicken, eggs, and poultry blend. Process this on high for about 1 minute or until you have a smooth texture. Place a piping bag / large sandwich bag into a cup and fold the edges over. Add the mixture into this bag then seal and refrigerate for at least 10 minutes.

4. While your dough is resting, setup a double boiler over medium high heat. Add your cream & cream cheese and bring the temp of it up until it is warm to the touch. Slowly whisk in 80g of the grated cheese to avoid anything breaking. Add your mustard and season with salt and pepper to taste.

5. Fry off the bacon to your liking, remove bacon from pan but keep the bacon fat in the pan.

6. Fill a non-stick pan 3/4 to the top with water. Add about 1 tsp of salt to season the water, bring this to a simmer.

7. Cut the corner of the bag / piping bag and begin piping the mixture into the water. The size is up to you. I went with about a half inch for each. Cook the gnocchi in batches for around 10/15 secs, remove from the pan and drain on a paper towel.

8. Heat up the pan with the bacon fat and fry all the Gnocchi noodles until lightly browned and cooked through.

9. Carefully fold your cheese sauce, gnocchi, bacon and remaining 15g of cheddar together. Place this into a baking container and add your salami crisp / pork scratching topping. Place under a hot grill for 4-8 minutes or until golden brown.