| Level: | Intermediate |
| Total: | 8 hr 55 min |
| Active: | 1 hr 20 min |
| Yield: | 10 servings |
| Level: | Intermediate |
| Total: | 8 hr 55 min |
| Active: | 1 hr 20 min |
| Yield: | 10 servings |
Ingredients
- 5 pounds russet potatoes
- 3 large eggs
- 1 tablespoon salt, plus more for the cooking water
- 4 cups all-purpose flour, plus more for the rolling table
- 1 pound bacon, diced
- 3 yellow onions, diced
- 1 stick (8 tablespoons) butter
- 2 ounces shredded Parmesan
- 1 ounce fresh basil, chiffonade
Instructions
- For the gnocchi: Place the potatoes in a large stockpot, then fill with enough water to cover the potatoes three-quarters of the way. Set on the stove to boil until tender, about 45 minutes. Peel the potatoes and place through a ricer while still hot, then cool in the refrigerator for about 20 minutes.
- Place the eggs in a mixing bowl and add the salt. Whisk with a fork, then add the potatoes and blend with a rubber spatula until mixed. Add the flour and dump the dough on a nice rolling table, then knead the dough just until it is all mixed and there are no lumps, making sure the dough can hold shapes. Pinch off a piece about the size of a fist, then roll it out into a nice long snake that is the diameter of a quarter. Cut on the bias making about 1-inch cuts, and place on a parchment-lined sheet pan dusted with flour. Freeze for at least 6 hours and up to 8 hours.
- For the butter bacon onions: Cook the bacon in a sauté pan over medium heat until cooked and all the fat is rendered down. Transfer the bacon to a plate and cook the onions in the rendered bacon fat over medium heat until nice and caramelized. Add the bacon back to the pan along with the butter. Stir until the butter is melted and blended. (This can be made ahead of time, then cooled and used as needed.)
- To finish, bring a pot of salted water to a boil. Add about 25 frozen gnocchi and cook until they float to the top, 8 to 10 minutes. Meanwhile, in a separate pan, heat up 5 ounces butter bacon onion sauce. Strain the gnocchi and add to the sauce. Cook until the gnocchi are coated all over, about 1 minute, then garnish with the Parmesan and chiffonade of basil.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 691 |
| Total Fat | 31 g |
| Saturated Fat | 13 g |
| Carbohydrates | 84 g |
| Dietary Fiber | 5 g |
| Sugar | 4 g |
| Protein | 20 g |
| Cholesterol | 114 mg |
| Sodium | 415 mg |
| Serving Size | 1 of 10 servings |
| Calories | 691 |
| Total Fat | 31 g |
| Saturated Fat | 13 g |
| Carbohydrates | 84 g |
| Dietary Fiber | 5 g |
| Sugar | 4 g |
| Protein | 20 g |
| Cholesterol | 114 mg |
| Sodium | 415 mg |
Reviews
Would t his sauce be good on gnuddi (ricotta, instead of potato based gnocchi) my family and I hate gnocchi but could eat gnuddi all day, just wondering if I could use them with this sauce, it looks amazing
Do you have to freeze them?
This recipe turned out perfectly for me.
I made a few modifications to suit my preferences:
I only used a 1/2 stick of butter, added in 8oz of mushrooms, 2 Tablespoons sour cream, and red pepper flakes and smoked paprika for extra ummph. My husband is still raving about it!
The best gnocchi ever! So soft and pillowy. The sauce is amazing and delivers amazing bacon flavor. Yum!