· recipe ·
Kentucky Hot Brown Gnocchi Bake
Mornay is a cheese-enriched white sauce. It gives a turkey bake a smooth coating and a browned surface under the oven's heat.
Time and servings
- Prep
- 40 min
- Cook
- 110 min
- Total
- 150 min
- Servings
- 4
Nutrition per serving
- Calories
- about 1040
- Protein
- 63 g
- Fat
- 55 g
- Carbs
- 71 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.
Cook the bacon and prepare the filling
Heat the oven to 425°F220°C. Cook the bacon until crisp and transfer it to a plate. Slice the turkey and tomatoes into bite-size pieces and grate both cheeses.
Make the Mornay sauce
Melt the butter over medium heat. Whisk in 2 Tbsp16 g of the listed flour and cook for 1 minute. Gradually whisk in the milk and simmer until it coats a spoon. Remove from direct heat and stir in three quarters of each grated cheese, the nutmeg, and black pepper.
Heat the cooking water
During the last 8 minutes of cooking the Mornay sauce, bring 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt to a gentle boil.
Poach the gnocchi
Lower the shaped gnocchi into the gently boiling water. Lift them out as soon as they float and let excess water drain away.
Assemble the Hot Brown bake
Fold the gnocchi and turkey through the Mornay sauce. Transfer to a baking dish, arrange the tomatoes over the top, and scatter with the bacon and reserved cheeses.
Bake until browned
Bake until the sauce bubbles, the cheese browns in spots, and the center reaches 165°F74°C, about 15 to 20 minutes. Rest for 5 minutes before serving.
