Loaded Potato with Hoisin Glazed Gnocchi

Ingredients:

Idaho® Russet Potato Slabs

• Kosher Salt
• 3 Idaho® Russet Potatoes, large
• Vegetable Oil, for frying

Idaho® Russet Potato Gnocchi

• 1 lb Baked Potato Flesh (approximately 2 large Idaho® Russet Potatoes, baked and peeled)
• 2 T Liquid Egg, whole
• ¼ tsp Kosher Salt
• ½ C All-Purpose Flour
• 2 T Semolina Flour

Assembly

• 6 each Idaho® Russet Potato Slabs, prepared
• 1 each Idaho® Yellow Potato, julienne shred
• 3 oz Colby Jack Cheese, shredded
• 36 each Idaho® Russet Potato Gnocchi, prepared
• ½ fl oz Extra Virgin Olive Oil
• ¼ tsp Garlic, chopped
• ¼ tsp Ginger, chopped
• 1½ fl oz Hoisin Glaze, prepared
• 3 tsp Green Onions, bias cut
• 2 T Bacon, cooked, crumbled
• 1½ tsp Cilantro, chiffonade
• 3 fl oz Wasabi Cream, prepared
• 2 tsp Chili Crisp Oil
• 4 each Cilantro Sprigs

Optional Garnish

• ¼ C Baby Purple Basil Leaves
• ¼ C Purple Cabbage, thinly shredded

Instructions:

Idaho® Russet Potato Slabs

1. Fill a 4-quart pot with water and add 2 T kosher salt. Bring to a gentle simmer over MEDIUM heat.
2. Wash and peel 3 large Idaho® Russet Potatoes.
3. Trim the sides of each potato to create a rectangular block, removing the rounded edges. Split the block of potato lengthwise to create two wide, identical planks. Repeat for the remaining two potatoes to yield 6 planks total.
4. Carefully add the potato slabs to the simmering water, and simmer for 6-8 minutes, or until al dente.
5. Using a slotted spoon or spider, remove the slabs and transfer to a paper-towel-lined tray to drain and cool slightly.
6. Keep refrigerated until ready to fry and assemble.

Idaho® Russet Potato Gnocchi

1. Use a potato ricer to rice warm potatoes into a stainless-steel mixing bowl.
2. Form a well in the center of the riced potato, then add the egg and kosher salt. Sprinkle half the AP flour on top of the warm potato.
3. Using a fork, start to incorporate the ingredients. Add the remaining AP flour little by little until the dough starts to form.
4. Turn dough onto a floured cutting board. Divide the dough into 4 equal pieces. Gently roll each piece of dough into a log about 12 inches long.
5. Cut each log of gnocchi into ½-inch pieces, yielding about 20-22 pieces per log. Transfer to a sheet pan dusted with semolina flour; ensure they are not touching each other.
6. Use a gnocchi board to roll each piece and create ridges. By holding the board at an angle, you can use your thumb to gently press gnocchi into the board while rolling them away from you.
7. Place rolled gnocchi on a semolina-dusted sheet pan. Keep covered under refrigeration until ready to use.

Assembly

1. Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F and pre-heat oven to 400°F.
2. Carefully fry slabs for 4-6 minutes, or until golden brown and crispy on the outside. Remove slabs with a slotted spoon and place on a fresh paper-towel-lined tray to drain excess oil. Immediately sprinkle the hot slabs with kosher salt to taste. Hold warm.
3. Next, fry the julienne of yellow potatoes until crispy and golden brown. Use a strainer or slotted spoon to remove from hot oil and allow to drain on a paper-towel-lined tray. Season with a pinch of salt.
4. In a pot of boiling salted water, place gnocchi and cook for 2-3 minutes until they float. Using a slotted spoon, strain gnocchi and reserve for next step.
5. On a ¼ sheet pan, place the 6 Idaho® Russet Potato Slabs. Top each with ½ oz shredded Colby jack cheese and ½ tsp chopped bacon. Bake potato slabs in a warm oven until cheese is melted.
6. Meanwhile, heat a sauté pan over MEDIUM-HIGH heat. Add ½ oz extra virgin olive oil, chopped garlic, and chopped ginger. Sweat for 15 seconds.
7. Add 1½ fl oz hoisin glaze and the cooked gnocchi. Toss or stir to evenly heat sauce while coating gnocchi.
8. When the cheese on the potato slabs is melted, continue their assembly by evenly placing 5-6 pieces of hoisin-glazed gnocchi on each slab.
9. To finish, sprinkle all 6 partially assembled tartines with ½ tsp of chopped bacon, ½ tsp of bias-cut green onions, and ¼ tsp of cut cilantro each.
10. ​Optional: Top with shredded cabbage and purple basil leaves.
11. ​Plate as desired, or consider the following instructions for inspiration:
    1. Place 1½ fl oz wasabi cream on the center of each plate. Use a spoon to spread sauce lightly. Drizzle 1 tsp chili crisp oil around wasabi cream.
    2. Place 3 each assembled potato slabs angled on plate evenly spaced from 9 o’clock to 3 o’clock.
    3. Garnish with 2 each cilantro sprigs at 11 o’clock.