World of Gnocchi

· recipe ·

Loaded Gnocchi Bake with Cheddar and Bacon

The loaded-potato idea depends on tang, smoke, and a fresh onion finish rather than an overloaded cheese mixture. Stirring the sour cream in away from direct heat helps keep the sauce smooth.

Loaded Gnocchi Bake with Cheddar and Bacon

Time and servings

Prep
40 min
Cook
90 min
Total
130 min
Servings
4

Nutrition per serving

Calories
about 710
Protein
26 g
Fat
41 g
Carbs
62 g
  1. Choose boiling or baking

    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.

  2. Rice the potatoes

    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.

  3. Mix the dough

    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.

  4. Roll and cut the dough

    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.

  5. Add the ridges

    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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  6. Cook the bacon

    Cook 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 and leave 1 tablespoon15 ml of rendered fat in the skillet.

  7. A pot of water heating on an electric stovetop

    Heat the cooking water

    Bring 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt to a gentle boil.

  8. Make the cheddar sauce

    Make the cheddar sauce

    While the cooking water heats, warm the milk and black pepper in the skillet over low heat. Add two-thirds of the finely grated cheddar a handful at a time, stirring until smooth. Remove from direct heat and stir in the sour cream.

  9. Heat the cooking water and poach the gnocchi

    Poach the gnocchi

    Lower in the shaped gnocchi and lift them out as soon as they float. Let excess water drain away.

  10. Loaded Gnocchi Bake with Cheddar and Bacon

    Bake and finish

    Fold the gnocchi and half the bacon into the sauce. Transfer to a baking dish, top with the remaining cheddar, and bake at 425°F220°C until bubbling and lightly browned. Thinly slice the scallions and scatter them with the remaining bacon over the bake just before serving.

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