(Since 1999)


Recipe Section - Over 10,000 Recipes

Home   |   Articles   |   Food Trivia   |   Today in Food History   |   Food Timeline   |   RECIPES   |   Cooking_Tips   |   Food_Videos   |   Food_Quotes   |   Who’s Who   |   Culinary Schools & Tours   |  Food_Trivia_Quizzes   |   Food Poems   |   Free Magazines   |   Food Festivals & Events

You are here > Home > Recipes

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


FREE Magazines
and other Publications

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



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

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
United States Potato Board 2005 Potato Menu Innovation Recipe Contest,
Katie Schnidman, Bayberry Inn in Newport, Rhode Island



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

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2024  James T. Ehler and 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. Logo


Popular Pages