I Love Potatoes
Wednesday, February 13th, 2008
I love potatoes. Yes, my job requires me to love them but my affection started long before I even knew food public relations was a profession. It all began when I first tasted my Nonna’s gnocchi. She is the best cook I’ve ever known and has a special knack for the most tender “potato pillows” in the most delightful red sauce. I think gnocchi are so kid friendly because of the soft texture and sweet tomato broth. Her kind Calabrese nature must have had something to do with it, too.
While my palate for potatoes was proven early on, I didn’t know until recently how good they were for me. Potatoes are full of essential vitamins and minerals for 110 calories per 5.3-ounce serving. They are fat-, sodium-, and cholesterol-free, and potatoes provide nearly half the Daily Value of vitamin C, a potent antioxidant.
And, did you know, ounce per ounce, potatoes actually rank highest in potassium among the top 20 most frequently consumed raw vegetables and the 20 top most frequently consumed raw fruits? One serving of skin-on potatoes contains 620 mg of potassium, making it a good source of potassium. In fact, potatoes meet FDA requirements for the health claim, “consuming foods such as potatoes that are good sources of potassium and low in sodium may reduce the risk of high blood pressure and stroke.”
So in honor of American Heart Month, I think I will make this gnocchi dish (of course my Nonna doesn’t follow a recipe!) from the U.S. Potato Board this Valentine’s Day for my two sweeties – my husband and our one year-old, Luke. He’s about the same age I was when I first fell in love with potatoes.
POTATO-CHEDDAR GNOCCHI WITH BACON & EGGS
Prep time: 30 minutes
Cook time: 30 minutes
10 ounces plum tomatoes
2 teaspoons olive oil
2 3/4 teaspoons salt, divided
1/4 teaspoon black pepper
1 pound Russet potatoes, peeled and quartered (2 large potatoes)
1/3 cup grated Cheddar cheese
1 large egg, lightly beaten
1 tablespoon half-and-half
1 cup all-purpose flour plus extra for rolling gnocchi
1/3 cup chopped fresh basil
4 poached eggs
8 bacon strips, cooked
Heat oven to 475°F. Quarter tomatoes; cut each quarter in half again. In bowl, toss tomatoes with oil, 3/4 teaspoon salt, and pepper. Spread tomatoes in large, shallow baking dish in one layer. Roast in oven about 20 minutes or until soft and slightly browned.
To make gnocchi, steam potatoes over boiling water, covered, about 15 minutes or until tender. Transfer to bowl; mash with potato masher. Cool slightly; gently mix in cheese, egg, half-and-half and remaining 2 teaspoons salt. Add flour, one-third cup at a time, mixing gently after each addition. If dough is sticky, add a bit more flour. Divide dough into 4 equal pieces. On floured surface, roll each piece into a 1-inch–diameter rope; flatten slightly and cut into 16 gnocchi. Transfer gnocchi to baking sheet lined with lightly floured towel; cover with another towel. (Gnocchi may be made several hours ahead and refrigerated until needed.)
Bring a large pot of lightly salted water to the boil. Add gnocchi; boil about 5 minutes or until cooked through. With skimmer, transfer gnocchi to mixing bowl; add tomatoes and basil. Toss gently; divide among 4 plates or shallow bowls. Place 1 poached egg on top of each serving of gnocchi; garnish with 2 strips bacon.
Serves 4
