Potato Gnocchi with Slab Bacon, Crispy Kale, and Grana Padano | culture: the word on cheese
You can make the gnocchi in advance by freezing them, uncooked, on a baking sheet; Transfer frozen gnocchi to a freezer bag and cook from frozen.
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Ingredients
- 4 russet potatoes
- 2½ cups all-purpose flour (plus more for dusting work surface)
- 1 cup whole-milk ricotta cheese
- 1 egg (beaten)
- 1 heaping teaspoon sea salt (plus more to taste)
- Olive oil (for drizzling)
- 4 ounces slab bacon (chopped)
- ½ sweet onion (diced)
- 1 bunch curly kale (stemmed and chopped)
- Freshly ground black pepper (to taste)
- ¼ cup grated Grana Padano cheese (plus more to garnish)
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