FoodReference.com
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

Breakfast Recipes pg 2 >  Potato Cheddar Gnocchi w/Bacon & Eggs

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

Potato Cheddar GnocchiPOTATO CHEDDAR GNOCCHI WITH BACON & EGGS

Yield: 24 servings


Potato-Cheddar Gnocchi:
• 6 lbs. Russet potatoes, peeled and quartered
• 4 Eggs, beaten
• 1/2 cup Half-and-half
• 8 oz. Grated Cheddar cheese
• 1/4 cup Salt
• 1 lb, 8oz. All-purpose flour

Oven-Roasted Tomatoes:
• 4 lbs. Plum tomatoes
• 1/4 cup Olive oil
• 4 teaspoons Salt
• 1 teaspoon Black pepper
• 2 cups Chopped basil
• 24 Eggs, poached
• 48 Bacon strips, cooked


Method
1. To make Potato-Cheddar Gnocchi:
Steam potatoes over boiling water, covered, about 15 minutes or until tender. Transfer to large bowl; mash with potato masher. Cool slightly; gently mix in eggs, half-and-half, cheese and salt. Add flour one cup at a time, mixing gently after each addition. If dough is sticky, add a bit more flour.

2. Divide dough into 16 equal pieces. On floured surface, roll each piece into a 1-inch–diameter rope; flatten slightly and cut into 24 gnocchi. Transfer gnocchi to sheet pan lined with lightly floured towel; cover with another towel. Refrigerate until needed.

3. To make Oven-Roasted Tomatoes: Quarter tomatoes; cut each quarter in half again. In large bowl, toss tomatoes with oil, salt and pepper. Spread tomatoes on sheet pan in one layer. Roast in 475°F oven about 20 minutes or until soft and slightly browned.

4. For each serving, to order: Bring a large pot of lightly salted water to the boil. Add 16 Potato-Cheddar Gnocchi; boil about 5 minutes or until firm and cooked through. With skimmer, transfer gnocchi to mixing bowl; add 8 pieces Oven-Roasted Tomato and 4 teaspoons basil. Toss gently; transfer to shallow soup bowl. Place 1 warm poached egg on top of gnocchi; garnish with 2 strips bacon.


Wisconsin Potato & Vegetable Growers Association
www.wisconsinpotatoes.com
United States Potato Board 2005 Potato Menu Innovation Recipe Contest, www.healthypotato.com
Katie Schnidman, Bayberry Inn in Newport, Rhode Island

 

 

RELATED RECIPES

  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

FoodReference.com Logo

 

 

Popular Pages