3 lbs roasted potatoes (remove skins)
2 cups all purpose flour
1 teaspoon salt
Run potatoes through a ricer (without a ricer you can use the shredder blade of a food processor). Place on work surface leaving a hole in the center as a well. Cover with about half the flour. Mix egg with flour in the well. Start working in the potato and flour mixture. Once it comes together begin to knead it to ensure it is thoroughly mixed. Remember that this is a pasta so you do not want to develop too much gluten.
Cut off a portion of the mix and roll into a medium sized rope. Cut the rope into chunks and add the pieces to boiling water. After they begin to float, cook them for about 1 minute more. Cool the gnocchi in an ice water bath while you finish the rest of the dough.
Loaded tato skin gnocchi recipe:
1 scallion (thin slices)
1 clove garlic (chopped)
1 piece of bacon (chopped)
1/2 lb gnocchi
1/2 tablespoon butter
salt and pepper to taste
Preheat saute pan adding a bit of oil. Add scallion and garlic cooking till tender, then add the bacon. Add the gnocchi searing each side. Finish with the knob of butter, melting it so it coats the gnocchi.
The flavors here are great for a upscaled game food. Honestly, who said bar food can only come one way.
Time for a pint...