Idaho® Potato Gnocchi
- 5 pounds Idaho® russet potatoes
- 15 egg yolks
- 1 cup grated Romano cheese, plus more for garnish
- 2½ teaspoons salt
- 2½ teaspoon freshly cracked black pepper
- 5 cups flour
- 1 pound bacon, julienned
- 1 cup white onion, chopped
- 6 cups reserved pasta water
- 1 pound butter
- 3 lemons, zested and juiced
- 3 ounces fresh basil, chopped
- ½ cup bread crumbs
- Make the gnocchi: In a 350°F oven, roast the potatoes until tender, about 45 minutes. Let cool to the touch, cut in half, and scoop out of the skins. Discard the skins.
- Grate the potatoes into a mound on a work surface and make a well in the middle.
- Add the yolks, half of the cheese, the salt, and half of the pepper to the well. Mix into the potato to incorporate. Add half of the flour, incorporating gently, folding the dough over itself. Add more flour, kneading it in until dough gives slightly with pressure. Do not overwork.
- Cut the dough into lengths, rolling each to the thickness of a pinky finger. Cut pieces the size of a thumbnail and roll them over the back of a fork to create little grooves. This will aid in cooking as well as holding the sauce.
- Set the gnocchi aside to dry for 15 minutes.
- Make the sauce: Render the bacon until crisp. Drain and set aside.
- In the same pan, cook the onion in the bacon fat until translucent. Add 6 cups reserved pasta water, the butter, remaining cheese, the lemon juice, basil, and remaining pepper. Set over low heat and stir continuously to keep the cheese from sticking to the pan. Let reduce to thicken.
- In a separate pan, toss the crisped bacon with the bread crumbs. Toast until browned.
- Bring a pot of salted water to a boil.
- For each serving: Add 4 ounces gnocchi and cook for 30 seconds after they begin to float. Strain out the gnocchi.
- Add sauce to the gnocchi and coat in the sauce.
- Plate the gnocchi and sauce and garnish with bread crumbs, lemon zest, and a dusting of cheese.