Fully Loaded Idaho® Potato Gnocchi Fritti

Fully Loaded Idaho® Potato Gnocchi Fritti

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Credit: Jorge De La Torre, Chef, Johnson & Wales University, Denver
The National Culinary Review, October 2013

From the Chef

“Courtesy of the Idaho Potato Commission”


3 lbs. Idaho® russet potatoes
2 cups all-purpose flour
1 extra-large egg
Pinch salt
1 lb. bacon, cooked, finely crumbled
1 bunch chives, minced
1 cup olive oil, divided
2 T. butter
Salt and pepper, to taste
Blue Cheese Sauce (recipe follows)

Blue Cheese Sauce
3 T. butter
3 T. all-purpose flour
½ t. salt
½ t. smoked paprika
1/8 t. ground black pepper
1½ cups milk
1 cup crumbled blue cheese (Gorgonzola, Cabrales, etc.)


1. Boil potatoes until soft, about 45 minutes. While still warm, peel; pass through vegetable mill onto clean pasta board.

2. In large spaghetti pot, boil 6 quarts water. Prepare ice bath with 6 cups ice and 6 cups water.

3. Make well in center of potatoes; sprinkle with flour (use all). Place egg and salt in center of well; use fork to stir into flour and potatoes. When mixed in, fold in bacon and chives. Bring dough together, kneading gently until ball forms. Knead gently another 4 minutes until ball is dry to touch.

4. Roll baseball-sized dough ball into ¾-inchdiameter dowels; cut dowels into 1-inch-long pieces. Drop pieces off fork or concave side of cheese grater into boiling water; cook until float, about 1 minute. Repeat with remaining dough. As gnocchi float to top, remove to ice bath. Let sit several minutes; drain. Toss with ½ cup olive oil. Store, covered, in refrigerator up to 48 hours, until ready to serve.

5. Heat remaining ½ cup olive oil and butter in large saute pan until butter starts to brown. Toss in gnocchi; saute until starts to brown. Remove from pan onto plate. Season with salt and pepper. Serve with blue cheese sauce.

Blue Cheese Sauce
Method: Melt butter; remove from heat. Stir in flour, salt, paprika and pepper. Gradually add milk, stirring until well mixed. Cook over low heat, stirring constantly, until thickened and smooth. Cook 5 minutes longer; add cheese. Stir until smooth and well blended.


12 servings


Appetizer, Pork, The National Culinary Review

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