Potato-Cheddar Gnocchi With Bacon And Eggs - Side Delights
At a Glance - Potato Type: Russet - Prep Method: Baked - Cuisine: American - Yield: 24 Recipe By: United States Potato Board Ingredients Potato-Cheddar
Ingredients
- 6 pounds Russet potatoes, peeled and quartered
- 4 Eggs, beaten
- 1/2 cup Half-and-half
- 8 ounces Grated Cheddar cheese
- 1/4 cup Salt
- 1 pound, 8 ounces All-purpose flour
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