Loaded Gnocchi with Baked Potato Broth


  • 1 pound Idaho potatoes
  • 4 egg yolks
  • 1/2 cup grated yellow cheddar
  • 2 tablespoons chopped green onion
  • 2 tablespoons minced bacon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup all-purpose flour
  • 1 teaspoon oil
  • 1 cup water
  • 2 tablespoons sour cream
  • 1 tablespoon cheddar reserved


  1. Bake potatoes at 425 until a bit overcooked, about 45 minutes scoop out the flesh. Reserve the skins.
  2. Pass the potatoes through a potato a ricer or grate them.
  3. Make a mound of potatoes on the counter with a well in the middle, add 4 of the egg yolks, the cheese, onion, bacon, nutmeg, salt, and pepper.
  4. Mix in the potatoes and mix well with hands.
  5. Sprinkle 1/2 cup of the flour over the potatoes and, using your knuckles, press it into the potatoes.
  6. Fold the mass over on itself and press down again.
  7. Sprinkle on more flour, little by little, folding and pressing the dough until it just holds together.
  8. It will feel firm but yielding.
  9. Cut the dough into 4 pieces. Roll reach piece into a rope about 1/2-inch in diameter. Cut into 1/2-inch-long pieces.
  10. As you cut the gnocchi, dust them lightly with flour and scatter them on baking sheets lined with parchment paper. Set gnocchi to dry for 1 hour.
  11. Poach gnocchi in salted boiling water, toss in olive oil.
  12. With the skins of the potato, bake until golden and dry at 300 degrees.
  13. While baking whip sour cream until light.
  14. When finished baking put into water and turn to simmer, let simmer 1 hour. When finished strain and season. Set aside and keep warm.
  15. Take cooked gnocchi and toss with reserved cheddar, place in dish with skin broth. Top with sour cream, and if desired bacon bits and green onion.
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Yield: Servings 3-4

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