Roasted Garlic Gnocchi with Bacon, Spinach, and Smoked Gouda Cream Sauce

Steps

1. Preheat oven to 450 degrees. Peel some of the excess outer paper away and cut off the top of the garlic. On a sheet of foil, drizzle the garlic with olive oil. Wrap the garlic up in the foil, and roast it for 30 minutes.

2. As the garlic roasts, pierce the potatoes all over with a fork. Microwave the potatoes for 15 minutes, or until tender. Cut the potatoes in half and scoop the flesh into a potato ricers and rice the potatoes (alternatively, you can keep the potatoes whole and use a grater, although I really suggest a potato ricer). Transfer 2 cups of the riced potatoes to a bowl.

3. Squeeze the now-roasted garlic into the mixture. Stir in the egg yolks and 1 teaspoon salt. Add ½ cup plus 2 tablespoons of flour and stir until a stiff dough forms. Gently knead the dough until smooth.

4. Line a baking sheet with wax or parchment paper and dust with flour. Flour an even, sturdy surface like a counter top. On the floured surface, cut the dough into 4 equal-sized pieces, and then use pressure from your palms to roll each into ropes slightly under an inch thick. Cut the ropes into inch-long pieces and transfer to the baking sheet. (You can also roll the gnocchi against the tines of a fork to give it ridges, however gnocchi are often made without ridges in Italy, and I like to save time.)

5. In a large, deep skillet of simmering salted water, cook the gnocchi until they rise to the surface, then simmer for 2 minutes longer.

6. As the gnocchi cook, cook the bacon in a large skillet until nearly crisp, then add spinach and cook until the spinach is wilted. Transfer to a large bowl with a slotted spoon. Leave the drippings in and keep heat on medium, remove the gnocchi with a slotted spoon and put them into the hot skillet, stirring until they begin to turn golden. Remove and add to the bowl with the spinach bacon mixture, toss to combine.

7. In a medium saucepan, melt the butter. Add the flour and whisk over medium-high heat for 30 seconds. Add the milk and bring to a boil, whisking constantly.

8. Cook over medium heat, whisking until thickened, about 5 minutes.

9. Add the cream, smoked Gouda, paprika and nutmeg and whisk until the cheese melts. Season with salt and pepper.

10. If the sauce is too thick, add a bit more milk or cream to thin it and whisk to combine. When you reach the desired consistency, pour over the gnocchi and serve.