Prep 30 mins
Cook 15 mins
Ready, Set, Cook! Special Edition Contest Entry: This recipe is a comforting call-back to eating Sunday dinner with Grandma. The cheesy center of the potato dumplings, heaped with the spice-kissed bacon gravy is sure to warm tummies and hearts.
Goat Cheese Filling
- 85.04 g goat cheese
- 59.14 ml sharp cheddar cheese, grated
- 14.79 ml green onion, finely chopped (reserve chopped green tops for garnish)
- 59.14 ml fresh spinach, chopped
- 14.79 ml milk
- 0.59 ml ground nutmeg, measure
Potato Dumpling Dough
- 354.88 ml Simply Potatoes Traditional Mashed Potatoes
- 354.88 ml unbleached flour
- 1 fresh egg, beaten
- 0.25 ml salt and pepper
Country-Style Bacon Gravy
- 8 slice thick-cut bacon (6 for the gravy, 2 for garnishing)
- 236.59 ml milk
- 236.59 ml chicken broth
- 1 dried bay leaf
- 2.46 ml allspice berry
- 14.79 ml olive oil
- 59.14 ml onion, finely chopped
- 59.14 ml red bell pepper, chopped
- 1.23-0.59 ml red pepper flakes, to taste
- 1.23 ml granulated garlic
- 29.58 ml unsalted butter, cut into chunks
- 29.58 ml unbleached flour
- 0.25 ml salt and pepper
- Making the Goat Cheese Filling: Add all ingredients into a small bowl, blend together with a fork, and set aside in refrigerator.
- Mixing together the Potato Dumpling Dough: In a large mixing bowl add mashed potatoes, flour, egg, along with salt and pepper. Stir together with a wooden spoon or your hands into a thick, slightly sticky dough. Dip hands in flour, as needed, and divide dough into 8 golf-sized pieces. Dust with flour if needed, flatten each piece and place on a sheet pan lined with parchment paper.
- Assembling the Potato Dumplings: On the center of each piece of flattened dough spoon a heaping teaspoon of goat cheese filling. Fold dough, like a taco, encasing filling in the dough, then roll into a ball. Roll in a bowl of unbleached flour, dust off, and place back on the sheet pan lined with parchment paper. Let rest in refrigerator, uncovered, for 20 to 30 minutes. (Note: Spread any leftover goat cheese filling on a water cracker -- truly a tasty treat for the cook :).
- Preparing the Country-Style Bacon Gravy: Place bacon strips on a baking pan covered with foil. Bake at 375 degrees for 20 minutes or until golden brown. Cool, crumble, and set aside on a plate lined with paper towels. In a small saucepan, stir together milk, chicken broth, whole allspice, and bay leaf. Over high heat, bring this mixture just to steaming, immediately turn to low and steep liquid with spices, stirring occasionally, for 20-25 minutes. Meanwhile, in a saute pan, heat the olive oil over medium high heat to sizzling. Toss in onions and red peppers, stir to coat with olive oil. Sweat veggies, stirring occasionally, for 8 to 10 minutes. Turn heat to medium, add red pepper flakes, garlic, butter chunks, and stir until butter is melted. Sprinkle flour over the veggie/butter mixture and cook for 5 minutes, stirring frequently, so mixture does not stick or burn in the saute pan. Strain the spices from the milk and chicken broth. Now, vigorously whisk in 1/2 of the hot liquid into the veggie/flour mixture; sauce will thicken. Pour in the remaining hot liquid, continue to occasionally whisk over medium heat until thickened and heated through (do not bring to a boil). Remove from heat, mix in the 6 slices of crumbled bacon, and cover loosely with plastic wrap.
- Cooking and Serving the Potato Dumplings: Over high heat bring a large pot of water to boiling; add a pinch or two of salt, if desired. Turn down to medium high heat, carefully drop in the prepared potato dumplings, give the boiling water a stir to make sure potato dumplings are not stuck to the bottom of the pot, and then tightly cover the pot. Boil for 15-20 minutes (the light and fluffy dumplings will float to the top). With a slotted spoon, scoop out the potato dumplings into bowls, smother with 1/2 cup of the hot bacon gravy garnished with bacon crumbles and chopped green onion tops. Steamed carrot coins or a green salad compliment this dish nicely as a side.