Potato Gnocchi Sauteed with Mushrooms, Kale and Bacon Recipe Video
Ingredients
| Russet potato | 1 1⁄2 Pound, cooked, mashed (For the gnocchi) | |
| Egg | 1 Large (For the gnocchi) | |
| All purpose flour | 2 Cup (32 tbs) (For the gnocchi) | |
| Salt | 1 Teaspoon (For the gnocchi) | |
| Bacon | 2 Ounce, cubed (For the vegetables) | |
| Shallots | 2 Medium, peeled, finely chopped (For the vegetables) | |
| Garlic clove | 4 Medium, peeled, finely chopped (For the vegetables) | |
| Chili flakes | 1⁄2 Teaspoon (For the vegetables) | |
| Crimini mushrooms/Button mushrooms | 16 Large, quartered (For the vegetables) | |
| Portobello mushroom | 4 Large, cut into cubes (For the vegetables) | |
| Kale | 6 Ounce, stems removed, leaves chopped (For the vegetables) | |
| Dry white wine | 1 Cup (16 tbs) (such as Chardonnay) | |
| Olive oil | 1 Tablespoon | |
| Seasoned salt | 1⁄2 Teaspoon (or to taste) | |
| Cracked black pepper | 1 Teaspoon (or to taste) |
Nutrition Facts
Serving size
Calories 599 Calories from Fat 74
% Daily Value*
Total Fat 8 g13%
Saturated Fat 1.8 g9%
Trans Fat 0 g
Cholesterol 56.6 mg18.9%
Sodium 989.2 mg41.2%
Total Carbohydrates 107 g35.7%
Dietary Fiber 8.5 g34.1%
Sugars 8.4 g
Protein 25 g49.9%
Vitamin A 135.6% Vitamin C 105.9%
Calcium 17.7% Iron 42.7%
*Based on a 2000 Calorie diet
Directions
1. Slowly heat mashed potatoes in a medium saucepan.
2. When warm, mound onto a clean work surface and sprinkle with 1 cup flour and salt. Make a well in middle and add egg.
3. Using a fork, whisk egg and gradually incorporate potatoes and flour.
4. Once dough starts to come together, use hands to knead into a shaggy mass. If dough is too sticky, sprinkle over more flour, 1/4 cup at a time, until dough feels dry to the touch.
5. Bring a large pot of salted water to a boil and prepare an ice bath.
MAKING
6. Divide dough into 6 wedges. Roll each wedge into a 1/2 inch thick rope.
7. Using a pastry scraper or a dull knife, cut rope into 1/2 inch pieces, keeping pieces separate.
8. Drop gnocchi into boiling water, about 30 pieces at a time, and cook until they float, about 1 minute.
9. Remove gnocchi and plunge into an ice bath. Repeat with remaining gnocchi.
10. Drain gnocchi and place in a medium bowl; toss with a little olive oil to prevent sticking.
11. Heat a large stainless steel skillet over medium high heat.
12. Add bacon, shallots garlic and chili flakes. Cook until vegetables turn translucent, about 1 minute.
13. Add mushrooms in a single layer and cook without stirring for 1 minute.
14. Toss and repeat process until mushrooms are brown, about 5 minutes.
15. Place kale on top of mushrooms; toss to coat and cook until kale turns bright green, about 3 minutes. Deglaze pan with white wine and cook until liquid is reduced by half.
16. Place vegetables in a bowl and return pan to heat.
17. Add olive oil and once hot, add gnocchi. Sauté gently until until gnocchi is heated through, about 1 to 2 minutes.
SERVING
18. Divide gnocchi among plates and top with vegetables
Chef
