Loaded Baked Potato Gnocchi
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Credit: Nathan Nichols, executive chef, Gram & Dun, Kansas City, Missouri
The National Culinary Review, October 2017
5 russet potatoes
2 cups all-purpose flour
5 whole nutmeg, grated
1 T. salt
1 T. pepper
¼ cup chives, chopped
¾ cup bacon lardons
1 quart heavy cream
¾ cup sour cream
¾ cup cheese curds
Salt and pepper, to taste
1. Bake potatoes at 350°F for 45-60 minutes, until tender. Scrape potato meal from skins. Reserve potato skins for service.
2. Run meal through food mill into mixing bowl. Mix with flour, nutmeg, salt, pepper and chives. Portion into balls. Sprinkle flour on board/table; lightly knead and roll out dough balls. Cut dough into 1-inch pieces; place in pan of boiling water. Cook until gnocchi floats to top. Strain. Toss cooked pieces in oil. Store in tub with lid; reserve in refrigerator.
3. Heat large saute pan over medium high heat. Add bacon lardons to pan; saute 1 minute, or until bacon begins to sweat. Add cream; bring to a boil. Add gnocchi; stir to evenly coat. Reduce heat to medium; reduce cream until mixture thickens to desired consistency. Remove from heat. Fold in sour cream and cheese curds. Season with salt and pepper. Spoon into baked potato shells. Serve.
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