The power and the glory of commonplace potato is fully actualized with the assistance of fortified cream sauce. This is breakfast of egg and bacon with potato and toast in gnocchi form. The toast in the state of flour that helps make near pasta out of potato. Pasta but not quite, more fluffy than that. These are soft as clouds.
Potato clouds studded with bacon bits, what's not to like?
Do not smash the potato.
It's be kind to the baked potato day.
Fluff the potato.
But eventually you'll have to press.
Press eventually, but do not smash. Got it?
A potato is microwaved and riced. If you don't have a ricer then push through a strainer, not a fine strainer but a coarse strainer. If you lack a ricer and also lack a coarse strainer then grate the cooked potato so the bits fall into loose piles of starch grains.
Keep it loose.
Beaten egg is drizzled loosely onto the loosely piled potato.
Along with the minimum amount of flour possible loosely combined, handled loosely.
The whole time thinking, "Am I doing this loosely enough? How will it hold together if I keep it this loose? Will a thing loose as this even work? This seems too loose."
My nutmeg was down to remnant bits so that's replenished.
Nutmeg goes with cream.
Heated cream would work all by itself, this is enhanced with tiny nearly imperceptible amounts of
* butter, can you believe I put butter in cream?
* mustard powder
* garlic powder
* coriander seed powder
* s/white p
This gnocchi is shallow fried because I had the oil right there available, otherwise they'd be sautéed in butter and probably with sage.
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