World of Gnocchi

· recipe ·

Million-Dollar Gnocchi with Bacon and Spinach

Crisp bacon seasons the creamy sauce and adds a salty crunch at the finish. Keep the Parmesan off direct heat as it melts for a smoother coating.

Million-Dollar Gnocchi with Bacon and Spinach

Time and servings

Prep
45 min
Cook
80 min
Total
125 min
Servings
4

Nutrition per serving

Calories
about 650
Protein
22 g
Fat
36 g
Carbs
61 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

    Cut the bacon crosswise into narrow pieces and cook it over medium heat until crisp. Transfer it to a plate, leaving 1 tablespoon15 ml 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 Parmesan cream

    Make the Parmesan cream

    While the water heats, thinly slice the garlic and finely grate the Parmesan. Cook the garlic briefly in the reserved bacon fat without browning. Add the light cream and black pepper and simmer gently until the sauce lightly coats a spoon. Remove from direct heat and stir in the Parmesan until melted.

  9. Wilt the spinach

    Wilt the spinach

    Add the spinach to the cream sauce and turn it until just wilted, keeping the sauce thick enough to coat a spoon.

  10. 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, keeping them soft for the cream sauce.

  11. Million-Dollar Gnocchi with Bacon and Spinach

    Coat and finish

    Fold the gnocchi through the sauce over low heat until coated, loosening with a spoonful of cooking water if needed. Remove from the heat and scatter the crisp bacon over the top.

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