· recipe ·
Creamy Bacon and Mushroom Gnocchi
Bacon fat carries its smoky flavor into the mushrooms as they brown. Keeping some of the crisp bacon for the top gives each serving a little crunch.
Time and servings
- Prep
- 50 min
- Cook
- 85 min
- Total
- 135 min
- Servings
- 4
Nutrition per serving
- Calories
- about 610
- Protein
- 21 g
- Fat
- 30 g
- Carbs
- 65 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.
Prepare the bacon and mushrooms
Cut the bacon into short strips, slice the mushrooms, finely dice the onion, thinly slice the garlic, and grate the Parmesan.
Render the bacon
Cook the bacon in a dry skillet until crisp. Transfer it to a plate and leave about 2 tablespoons30 ml of rendered fat in the pan.
Brown the mushrooms
Cook the onion in the bacon fat until soft. Add the mushrooms and black pepper and cook over medium-high heat until their liquid evaporates and the edges brown.
Heat the cooking water
Use 3 quarts3 liters of water. Bring the cooking water to a gentle boil. Finish the bacon and mushroom cream while it heats. Add 1 1/2 tsp9 g of the salt to the water.
Make the cream sauce
While the water heats, lower the skillet heat, add the garlic for 30 seconds, then pour in the light cream. Simmer gently until it lightly coats a spoon, remove from direct heat, and stir in the Parmesan and half of the bacon.
Poach the gnocchi
Once the sauce is ready, lower the gnocchi into the gently boiling water and stir once. Lift them as they float and transfer them directly to the mushroom sauce.
Keep the bacon crisp
Fold the gnocchi through the sauce over low heat for 1 minute. Add up to 1/2 tspup to 3 g of the salt only if needed, divide among plates, and add the remaining crisp bacon on top.
