· recipe ·
Gnocchi with Boursin, Bacon, and Broccoli
Garlic-herb soft cheese melts into a sauce with gentle heat and a little milk. Hard boiling can make the texture grainy.
Time and servings
- Prep
- 45 min
- Cook
- 70 min
- Total
- 115 min
- Servings
- 4
Nutrition per serving
- Calories
- about 660
- Protein
- 21 g
- Fat
- 34 g
- Carbs
- 68 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.
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
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.
Crisp the bacon and prepare the broccoli
Cut the bacon into short pieces and cook until crisp, then transfer it to a plate. Cut the broccoli into small florets.
Heat the cooking water
Bring 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt to a gentle boil.
Make the Boursin sauce
While the water heats, discard the excess bacon fat from the skillet, leaving a thin coating. Warm the milk over low heat, add the Boursin and black pepper, and stir until smooth.
Cook the broccoli and gnocchi
Add the broccoli to the gently boiling water and cook for 2 minutes. Add the shaped gnocchi; as soon as they float, lift both the gnocchi and broccoli out and reserve some cooking water.
Finish with bacon and lemon
Fold the gnocchi, broccoli, and half the bacon through the sauce, loosening it with a little reserved cooking water if needed. Finish with finely grated lemon zest, enough lemon juice to brighten the cheese, and the remaining bacon.
