· recipe ·
Pimento Cheese Gnocchi Bake
Pimento cheese is a Southern spread whose texture can range from chunky to nearly smooth. Turning it into a bake sauce requires enough milk to flow around the dumplings while the cheddar and pimientos remain recognizable.
Time and servings
- Prep
- 40 min
- Cook
- 95 min
- Total
- 135 min
- Servings
- 4
Nutrition per serving
- Calories
- about 800
- Protein
- 25 g
- Fat
- 47 g
- Carbs
- 72 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.
Make the pimento cheese sauce
Heat the oven to 425°F220°C. Finely grate the cheddar. Drain and chop the pimientos. Beat the cream cheese with the milk until smooth, then stir in the cheddar, mayonnaise, pimientos, and cayenne pepper sauce.
Heat the cooking water
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 bake
Fold the hot gnocchi through the pimento cheese sauce and transfer to a baking dish. Crush the saltines into coarse crumbs and scatter them over the top.
Bake and finish
Bake until the edges bubble and the cracker topping is golden. Rest for 5 minutes, then thinly slice the chives over the top.
