· recipe ·
Potato Gnocchi with Spicy Tomato Sauce and Bacon
A little rendered bacon fat adds smoky flavor throughout a tomato sauce. Fresh parsley gives the rich sauce a lighter finish.
Time and servings
- Prep
- 45 min
- Cook
- 80 min
- Total
- 125 min
- Servings
- 4
Nutrition per serving
- Calories
- about 550
- Protein
- 18 g
- Fat
- 22 g
- Carbs
- 76 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.
Crisp the bacon
Cut the bacon into short pieces and cook until crisp. Transfer half to a plate for serving and leave the remaining bacon and a thin film of rendered fat in the skillet.
Make the spicy tomato sauce
Dice the onion and slice the garlic. Add the olive oil and onion to the skillet and cook until softened. Add the garlic and crushed red pepper, then stir in the crushed tomatoes and simmer until thickened.
Heat the cooking water
During the last 10 minutes of simmering the tomato sauce, 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 transfer them to the tomato sauce.
Finish with parsley
Fold the gnocchi through the tomato sauce and bacon until the ridges are coated. Chop the parsley over the top and finish with the crisp bacon.
