Loaded Cheddar Potato Gnocchi

Disclosure: This post is brought to you by Randall’s. Thank you Randall’s for sponsoring this post. Check out the new Signature family of brands from Randall’s, with more than 4,000 Signature products available and a 100% money-back guarantee.

Last week my younger sister made a joke about how she never bothers to clean her bedroom until she has more important things to do. I don’t know about you, but that statement really sums up my signature style of procrastination – not to mention dieting!

It seems like every time I make a vow to live off of salads and water I come up with a brilliant recipe that either involves copious amounts of carbs, cheese, or bacon. This time I really went for it and made something with all three!

When I decide to make comfort food I really like to go all out. While the craving for salty, fatty, crunchy goodness could certainly be satisfied with a more traditional recipe – you know me. I like to put my own spin on things. I suppose that’s my signature move in the kitchen, taking something classic and giving it an unexpected twist.

The inspiration for this recipe started with a few key ingredients that I received from Randall’s. They asked me to work on a recipe using foods from their new NEW Signature line of products. We have a Randall’s in our neighborhood in South Austin so this was a natural fit. CC and I have cruised those aisles many times and as a person who loves to cook, but also lives on a tight budget, I was delighted to learn more about this new line of products.

The NEW Signature line, available exclusively at Randall’s, includes more than 4,000 items – from coffee to juice, soup to cereal, fresh produce to fried chicken, and delicious prepared foods to trusted home staples – all with a 100% money back guarantee. The Signature brand includes products across six product sectors – Signature SELECT™, Signature Kitchens™, Signature Farms™, Signature Cafe®, Signature Home™, and Signature Care™, including a wide assortment of pantry staples, delicious prepared foods, fresh produce and ingredients that bring delight to any dish.

With a whole store-full of Signature products to choose from I had to listen to my heart in order to choose a recipe to work on. Lucky for you, my heart was yearning for a big fat baked potato. I thought it would be fun to satisfy the potato craving by making gnocchi, a simple pasta dumpling made with mashed potato, flour, egg, and a pinch of salt.

Making your own gnocchi might sound a little advanced but if you have an extra ten minutes to spend on dinner I dare you to try it out. Gnocchi are simple to make compared to noodle pastas. The simple roll and slice technique I use to make my gnocchi is surprisingly quick and extremely forgiving, making it a great choice for your first adventure into homemade pasta.

What’s your signature style? Randall’s invites shoppers to join in the conversation by sharing Signature stories, photos and videos online using #MySignatureMoments.

Don’t forget to enter the giveaway included at the bottom of this post. 40 lucky winners will receive gift cards so that they can check out Randall’s new Signature products themselves!

Loaded Cheddar Potato Gnocchi
Makes six 1-cup servings

This rich and flavorful pasta dish will really stick to your ribs – even when served in small portions. Try pairing it with something a little lighter, like a crispy salad of iceburg or romaine lettuce or a plate of steamed broccoli.

Ingredients

For the Toppings

• 8 oz. sliced bacon
• 1 15.25-oz. (432 g) can Signature Whole Kernel Golden Sweet Corn
• 1 4-oz. (113g) can Signature Mild Diced Green Chiles
• 2 teaspoons Signature Extra-Virgin Olive Oil
• 1/8 teaspoon black pepper
• 1/4 cup shredded extra-sharp chedder cheese
• 1/4 cup fresh chives, minced

For the Sauce

• 2 cups whole milk
• 1 tablespoon unsalted butter
• 1 tablespoon all-purpose flour
• 2 ounces cream cheese
• 1 cup shredded extra-sharp cheddar cheese
• 1/2 cup shredded monterey jack cheese
• 1/4 teaspoon kosher salt or sea salt
• 1/4 teaspoon cayenne pepper

For the Gnocchi

• 2 pounds Signature Red Potato, peeled and cut in halves
• 3 cups all-purpose flour
• 1 teaspoon kosher salt or sea salt
• 1 egg, beaten

Directions

1. Place the potatoes in a large pot and cover them with cold water. Place the pot on the stove top and heat over high until it comes to a boil. Reduce the heat to low and let the potatoes simmer for about 30 minutes, or until they are tender enough to be broken up with a fork. Drain the potatoes and then mash or rice them until they are well smashed. Set aside to cool as you work on the rest of the recipe.
2. Pre-heat the oven to 375F and line a baking sheet with parchment paper or foil. Place the strips of bacon on the lined sheet and then bake for 20-25 minutes, or until crisp and slightly brown. Remove the bacon from the oven and transfer the strips to a dish lined with several layers of paper towel.
3. Next you’ll make the cheese sauce. Start by warming the milk. You can heat the milk on the stovetop in a pan or in a heat-safe container in the microwave. It does not need to be brought to a boil but you’ll want to get it nice and hot.
4. Melt the butter in a medium-sized sauce pan over medium heat. Lower the heat if necessary. Be careful not to let the butter brown or burn. As soon as the butter has melted, add the flour and begin whisking. Whisk continuously for 1-2 minutes – until the mixture takes on a very subtle toasted smell. Whisk about 1/3 of the milk into the sauce pan and mix until it is totally dissolved. Add the rest of the milk, then increase the heat on the burner to medium-high or high. Again, you don’t want the sauce to burn so be sure and whisk it continuously. When it begins to bubble reduce the heat back to medium-low.
5. Add the cream cheese and stir until it has melted. Add the shredded cheddar and monterey jack 1/4 cup at a time, stirring well in between each addition. When all of the cheese has melted, add the salt and cayenne pepper. Give it one last good whisk before tasting it. If it’s at all bland, try adding another pinch of salt. Turn the burner off and let the sauce sit as you work on the other parts of the recipe.
6. Increase the oven temperature to 400F. Drain the canned corn and canned green chiles before tossing them together in a mixing bowl. Add the olive oil and black pepper. Crumble or chop the bacon into small bits and add it to the bowl. Stir the ingredients and then spread them out on a baking sheet. Roast for about 15 minutes – just long enough to slightly brown the ingredients.
7. While the toppings are being roasted you can start the gnocchi. Set a large pot of water (with 1/4 teaspoon of salt) on the stove to boil. Whisk the flour and salt together in a large mixing bowl. In a second bowl, combine the egg and potatoes, then add the flour. Stir the mixture until it comes together. Knead for about 30 seconds. Cut the dough into four sections, then cover with a towel.
8. Turn one chunk of dough out onto a floured surface and roll it into a long cylinder – about 1/2-inch thick. Slice the tube into 1/2-inch pieces, dust them with a little flour, and place them on a dish. Continue with the rest of the dough until it has all been cut. You’ll only need half of the gnocchi for this recipe so you can freeze the rest.*
9. When the pot of water has come to a rolling boil, add the gnocchi and let them boil for about five minutes – or until the pasta floats. Drain and rinse with cold water for about 20 seconds – just long enough to make sure they stop cooking.
10. Stir the cheese sauce and reheat over low heat, if necessary. Portion the gnocchi into bowls, top with cheese sauce, shredded cheddar, the corn, chile, and bacon mixture, and fresh chives. Serve immediately.

*To freeze the extra gnocchi, spread it on a dish lined with wax or parchment paper. Place the dish in the freezer and let them freeze until they’ve hardened completely (about 1 hour). The frozen gnocchi can be stored in freezer bags for up to three months.

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I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.