· recipe ·
Colcannon Gnocchi with Bacon
Colcannon combines mashed potatoes with greens. Finely cut cabbage brings that idea into a dough without leaving long strands that catch during shaping.
Time and servings
- Prep
- 45 min
- Cook
- 80 min
- Total
- 125 min
- Servings
- 4
Nutrition per serving
- Calories
- about 530
- Protein
- 15 g
- Fat
- 27 g
- Carbs
- 60 g
Choose boiling or baking
Choose boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in cold water, bring to a simmer, and cook for 25 to 35 minutes, until a thin knife slides easily into the center; then drain. To bake instead, pierce them and bake at 425°F220°C for 45 to 60 minutes, until tender.
Cook the cabbage and scallions
While the potatoes cook, finely shred the Savoy cabbage and thinly slice the scallions. Cook both in 1 Tbsp15 g of the butter over medium heat until tender and any visible moisture has evaporated, about 8 to 10 minutes. Spread them out to cool until just warm before mixing the dough.
Mash the potatoes
Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.
Mix the dough
Fold the cooled cabbage and scallions through the warm potato before adding the egg yolk and flour. Mix the warm potato with the egg yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour. Fold gently until no dry flour remains. If the dough is too sticky to roll, add more of the listed flour a spoonful at a time. Stop when it is soft and slightly tacky; you may not need all the flour.
Roll and cut the dough
Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Heat the cooking water
Bring 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt to a gentle boil.
Render the bacon
While the water heats, cut the bacon crosswise into short strips and cook it in a wide skillet over medium-low heat until crisp. Transfer the bacon to a plate and leave 2 tablespoons30 ml of rendered fat in the skillet.
Poach and dry the gnocchi
Lower the gnocchi into the gently boiling water and stir once. Lift them as they float, spread them on a clean tray, and leave them for 4 minutes until no beads of water remain.
Crisp the gnocchi
Add 2 Tbsp30 g of the butter to the bacon fat over medium heat. Add the dry gnocchi and cook until golden on their broad sides, turning gently once the first side releases from the skillet.
Finish with bacon
Add the black pepper and turn the gnocchi once. Divide among plates and scatter the crisp bacon over the top.
