Potato-Cheddar Gnocchi With Bacon and Eggs

Potato-Cheddar Gnocchi With Bacon and Eggs

3 pounds Wisconsin' russet potatoes, peeled and quartered
2 eggs, beaten
1/4 cup half-and-half
4 ounces grated Cheddar
2 teaspoons salt
12 ounces (about 2 1/2 cups) all-purpose flour
2 pounds plum tomatoes
2 tablespoons olive oil
2 teaspoons salt
1/2 teaspoon black pepper
1 cup chopped basil
12 eggs, poached

24 bacon strips, cooked

Steam potatoes over boiling water, covered, for 15 minutes, or until tender. Transfer to a bowl and mash. Cool slightly, then gently mix in eggs, half-and-half, cheese and salt.
Add flour gradually, mixing gently. lf dough is sticky, add flour. Divide into 8 pieces. Roll each piece into a 1-inch-diameter rope; flatten slightly and cut into 24 gnocchi. Tran sferto a pan lined with a lightly floured towel; cover with another towel. Refrigerate.

Preheat oven to 475°F. Quarter tomatoes and halve each quarter. Toss with oil, salt and pepper.
Spread on a sheet pan. Roast for 20 minutes, or until soft and slightly browned.

Bring a large pot of lightly salted water to a boil. Add 16 gnocdti; boil 5 minutes, or until cooked through.

Transferto a bowl; add 8 tomato pieces and 4teaspoons basil. Toss gently. Top with 1 warm poached egg and 2 bacon strips.

Makes 12 servings.
Potato-Cheddar Gnocchi With Bacon and Eggs Reviewed by Unknown on 2/28/2020 Rating: 5
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