Loaded Gnocchi with Baked Potato Broth | Idaho Potato Commission
Bake potatoes at 425 until a bit overcooked, about 45 minutes scoop out the flesh. Reserve the skins. Pass the potatoes through a potato a ricer or grate them. Make a mound of potatoes on the counter...
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Ingredients
- 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
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