by dymnyno
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dymnyno's Notes:
Expand1 pound Idaho Russet potatoes Ask a question about this ingredient
1 cup all purpose flour, extra for rolling the dough Ask a question about this ingredient
a little butter for the saute pan Ask a question about this ingredient
4 slices lean bacon Ask a question about this ingredient
4 egg yolks Ask a question about this ingredient
1 1/2 cup heavy cream Ask a question about this ingredient
grated parmesan cheese Ask a question about this ingredient
1/2 teaspoon fresh black pepper Ask a question about this ingredient
MAKE THE GNOCCI:
Ask a question about this stepPut the whole potatoes into a large pot of water and cook for about an hour. Do not poke holes in the potatoes. We want the potatoes to be dry inside, not absorb any water through piercing.
Ask a question about this stepRemove the potatoes from the pot. When cool enough to handle, slip the skin off.
Ask a question about this stepWith the back of a fork, mash the potatoes into a large bowl.
Ask a question about this stepAdd the flour and with your hands mix the potato and flour together. Work fast and don't keep kneading the mixture too much. Less fussing will produce a light gnocchi.
Ask a question about this stepDust the work surface with flour to prevent the dough from sticking to it.
Ask a question about this stepWith your hands, form the dough into a long (manageable) rope about 3/4 inch thick.
Ask a question about this stepWith a sharp knife cut off 3/4 inch segments of the rope. Using a fork , press the flat side of the tines gently on the segments, one at a time, leaving one side "fat and the other side impressed with fork tines. The purpose of the tine impression is to give the gnocchi more surface to absorb flavors.
Ask a question about this stepIn a large pot of simmering water, put the gnocchi in a few at a time so they don't stick. After a few minutes they will float to the surface...let them cook a minute more and remove to a warm plate. Repeat until all gnocchi are cooked.
Ask a question about this stepThe gnocchi are cooked...I usually put a small bit of butter in a saute pan and lightly carmelize the gnocchi.
Ask a question about this stepALFREDO SAUCE
Ask a question about this stepIn a pan, fry the bacon until fully cooked and very crisp. Remove from pan and put on a paper towel. Crumble or cut the bacon into very small pieces
Ask a question about this stepIn a sauce pan, put the cream and heat to a boil. Remove from flame and very slowly add the beaten egg yolks, continually stirring to prevent them from curdling. Add the black pepper and more to taste.
Ask a question about this stepPlace the gnocchi on a plate. Pour the alfredo sauce over the gnocchi. Sprinkle the bacon and parmesan over the gnocchi and sauce.
Ask a question about this stepServe with more freshly grated parmesan cheese and more fresh black pepper.
Ask a question about this stepThanks...it is sooo simple and is ready for my sauce or your favorite. You are in Portland...I spent the 80's there. Matt Kramer is my favorite guyl...I worked at the Oregonian too. A unique wonderful city!!!
I absolutely love gnocchi and have been waiting for the right recipe. I think this is it!
Michael is a food critic and established cookbook author -- Ratio: The Simple Codes Behind the Craft of Everyday Cooking is the most recent addition to his vast body of work.
Brilliant combination, never thought about using carbonara on gnocchi. Thanks for sharing the recipe.