This was something I put together after going to 240 Union in Denver and having a potato manicotti as a side dish. I made my favorite mashed potatoes and my favorite pasta and a great sauce that really pulls the flavors from the filling. use this as a side for a Chicken dish.
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Mashed Potato Filling
- 2 lbs yukon gold potatoes (or your favorite masher)
- 5 slices bacon, cooked and chopped coarsely
- 1/4 cup sour cream
- 1/8 cup butter
- 1/4 cup milk
- 1/4 teaspoon baking powder
- salt and pepper
- 2 cups semolina flour
- 1 cup unbleached flour
- 3 large eggs, room temperature
- 1/2 teaspoon salt
- 3 tablespoons warm water
- 1Equipment needed: Potato Ricer, Pasta Rolling machine, Mixer, stand or hand, Baking dish, Pot for potato boiling, Pan for sauce.
- 2Preheat oven to 350°F.
- 3Filling:Put whole potatoes in water and boil until tender.
- 4Drain and cut in half.
- 5Put in ricer one at a time and squeeze through into mixing bowl.
- 6Remove skin from ricer and finish the rest of the potatoes.
- 7Add 1/4 stick of butter, salt (1 teaspoon to start) and pepper (a few turns of the pepper mill to your liking), add reserved bacon and 1/4 cup sour cream.
- 8Mix until combined.
- 9Add baking powder and 1/2 of the milk and mix for another minute, adding more milk if needed to make the consistency to your liking.
- 10They should be creamy but not soupy.
- 11Pour into a baking dish and put in 350°F oven for about 20 minutes.
- 12The baking powder will give the potato a fluffy texture and baking it again will help incorporate all the flavors.
- 13Pasta: Using a stand mixer with a dough hook works best, but if you do not have one of these, make your pasta in a food processor or the old fashion way, by hand.
- 14I will use the stand mixer method for this recipe: place all ingredients for pasta in bowl and mix to incorporate, stopping several times to scrape down bowl. The hook will eventually make a ball out of the pasta.
- 15Pull the pasta dough out of the bowl and knead it until it is incorporated well.
- 16Cut into 4-6 pieces and wrap in plastic wrap tightly and put in the fridge to rest for about 20 minutes.
- 17Put a 4-quart pan on the stove with water.
- 18When water boils, add pinch of salt (adding salt after boil prevents salt damage to bottom of pan).
- 19Pull pasta from fridge and set the rollers on your pasta machine to widest setting and roll until you get nice pliable dough to work with, then start to flatten the pasta into sheets.
- 20Lay sheets on the work table and cut them into 4 inch square (or a 6x4 inch depending on the size you want).
- 21When water is boiling, put pasta in water cooking for about 4-5 minutes (fresh pasta cooks fast).
- 22If you need to do this in batches, use tongs to carefully pull out the pasta and set it in a colander, rinsing with cold water to stop the cooking process.
- 23Add a bit of olive oil after to prevent sticking.
- 24Putting together the manicotti:.
- 25Take pasta squares to the work station and lay them out to prepare for filling.
- 26Add enough potato to the pasta to make a nice roll with minimal overlap.
- 27Place manicotti in baking dish carefully, allowing space between them so they do not stick together.
- 28Put in the 350°F oven for about 10 minutes (about the time it takes to make the sauce).
- 29All things up to this point can be made ahead of time and frozen or put in the fridge ready to go.
- 30Sauce: Heat cream slowly and add Gorgonzola to melt.
- 31•Alternative: melt butter add flour and cook to a nut brown (roux) lower heat and add milk, whisking the roux to make it smooth.
- 32Allow the milk to come to temp slowly.
- 33Add cheese.
- 34Finish: remove manicotti from oven, should be nice and tender, not crispy.
- 35Place a tablespoon of sauce on plate and place manicotti on sauce.
- 36Add a ribbon of sauce over the top of the pasta along with chives and parm (optional).
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Nutritional Facts for Bacon, Sour Cream, Potato Manicotti With Gorgonzola Sauce
Serving Size: 1 (300 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 725.4
- Calories from Fat 352
- Total Fat 39.1 g
- Saturated Fat 22.0 g
- Cholesterol 179.5 mg
- Sodium 1051.8 mg
- Total Carbohydrate 68.1 g
- Dietary Fiber 4.0 g
- Sugars 1.4 g
- Protein 24.9 g