Chef Zoe Schor
2500 W. Chicago Avenue
Loaded Baked Potato Gnocchi
2 lb russet potatoes
1 cup flour plus further for dusting
1 egg yolk
1 Tbs black pepper
1/four lb butter (to sear the gnocchi)
1 cup crème fraiche or bitter cream (for garnish)
1 cup top quality sharp cheddar cheese
1 bunch scallions
1/2 lb bacon
Preheat the oven to 450 levels. Wash potatoes and poke with a fork or knife to vent. Bake the potatoes till utterly cooked. Get giant pot of closely salted water boiling on range prime and arrange an ice tub. Use a knife to vent the potatoes to permit a few of the steam to flee; scoop the insides of the potatoes out, reserving the skins. Use the ricer or meals mill to interrupt the potatoes down and lay out in a fair layer to permit to chill. As quickly because the potato is cool sufficient to deal with and won’t prepare dinner the egg yolk, switch to a big bowl and add the yolk and black pepper; combine completely after which add the complete cup of flour abruptly and incorporate. Roll the gnocchi dough into logs, dusting with flour as vital, and, utilizing the bench cutter, minimize into small dumplings. Deal with the dumplings rigorously, utilizing the bench scraper to switch to the pot. Poach in in batches, till the gnocchi float (a few minute) and switch into ice tub. Permit to chill utterly after which take away from ice tub, in order to not waterlog. As soon as the gnocchi have been faraway from the ice tub, coat in impartial oil, in order that they don’t stick collectively.
Minimize the bacon into lardons, and render till crisp. Slice scallions. Grate cheese. Pan or deep fry reserved potato skins till crispy. Prime dish with crème fraiche or bitter cream
Composing the dish:
In an appropriately sized saute pan, warmth the butter till it begins to brown. Add the gnocchi and sear, tossing gently a pair occasions. Season with salt. Plate in a pasta bowl, and prime with garnishes.