World of Gnocchi

· recipe ·

Potato Gnocchi with Bacon and Cream

Bacon and potatoes are a familiar comfort-food pairing. The soft texture of homemade gnocchi gives that pairing a different feel from fried potatoes.

Potato Gnocchi with Bacon and Cream

Time and servings

Prep
40 min
Cook
70 min
Total
110 min
Servings
4

Nutrition per serving

Calories
about 570
Protein
18 g
Fat
30 g
Carbs
58 g
  1. Potatoes simmering on the left and baking on the right

    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. Bacon being cut into short pieces

    Prepare the bacon

    While the potatoes cook, cut the bacon into short pieces, thinly slice the garlic, and grate the Parmesan.

  3. Warm potatoes passing through a potato ricer

    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.

  4. Soft potato dough being mixed in a bowl

    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.

  5. Pale yellow potato dough rolled into ropes and cut into pieces

    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.

  6. Patterned gnocchi board beside beautifully ridged gnocchi

    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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  7. Bacon pieces crisping in a skillet on an electric stovetop

    Cook the bacon

    Cook the bacon in a dry skillet over medium heat until crisp. Transfer it to a plate, leaving about 2 tablespoons30 ml of fat in the skillet.

  8. A pot of water heating on an electric stovetop

    Heat the cooking water

    After cooking the bacon, start heating 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt. Make the cream sauce while the water comes to a boil.

  9. Garlic cream simmering in the same skillet after the bacon has been removed

    Make the cream sauce

    Lower the heat and stir the sliced garlic into the bacon fat for 30 seconds. Add the light cream and black pepper and simmer gently until slightly thickened. Take the skillet off the heat.

  10. Ridged gnocchi being lifted from cooking water

    Cook the gnocchi

    Once the water boils, lower in the gnocchi and stir once. Lift them with a slotted spoon as they float and transfer them to the cream sauce.

  11. Potato Gnocchi with Bacon and Cream

    Finish with bacon and Parmesan

    Warm the gnocchi in the sauce over low heat for 1 minute. Take the skillet off the heat and stir in the Parmesan, then add the crisp bacon. Loosen the sauce with a spoonful of cooking water if needed. Taste and add up to 1/2 tspup to 3 g of the remaining salt only if needed. Serve right away.

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