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Jalapeno Popper Gnocchi with Bacon

Name: Jalapeno Popper Gnocchi with Bacon
Prep time: 40 min
Cook time: 95 min
Total time: 135 min
Yield: 8 servings
Ingredients: 1 lb 10 oz Russet potatoes; 1 1/2 cups All-purpose flour; 1 Egg yolk; 2 1/2 tsp Fine table salt; 2 Fresh jalapenos; 1/3 cup Pickled jalapenos; 8 oz Cream cheese; 1 cup 2% milk; 5 oz Sharp cheddar; 8 oz Bacon; 3/4 cup Panko breadcrumbs; 1.4 oz Parmesan; 2 Tbsp Unsalted butter; 4 Scallions

Panko's coarse flakes make a lighter, crisper topping than fine breadcrumbs. Parmesan adds a savory edge as the crumbs brown.

type: Potato · Baked
sauce: Cheese · Bacon · Chiles

Time and servings

Prep: 40 min
Cook: 95 min
Total: 135 min
Servings: 8

Nutrition per serving

Calories: about 510
Protein: 17 g
Fat: 32 g
Carbs: 38 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.
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.
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Crisp the bacon
Heat the oven to 425°F220°C. Cut the bacon crosswise and cook it over medium heat until crisp. Transfer it to a plate, leaving 1 tablespoon15 ml rendered fat in the skillet.
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 two-jalapeno sauce
While the water heats, slice the fresh jalapenos, removing seeds if less heat is preferred, and grate the cheddar. Cook the fresh peppers in the bacon fat for 2 minutes. Add the milk and cream cheese over low heat and stir until smooth, then add the cheddar and drained pickled jalapenos.
Poach the gnocchi
Lower in the shaped gnocchi and lift them out as soon as they float. Let excess water drain away.
Add the Parmesan-panko lid
Fold the gnocchi and two-thirds of the bacon into the sauce and transfer to a baking dish. Melt the butter and combine it with the panko, finely grated Parmesan, and remaining bacon, then spread it over the surface.
Bake and finish
Bake at 425°F220°C until the sauce bubbles and the crumb top is crisp and golden. Thinly slice the scallions and scatter them over the dish after a 5-minute rest.