Ingredients with Measurements:
- 1 package of Schupfnudel (500g)
- 6 slices of bacon, diced
- 1 small onion, chopped
- 2 cloves of garlic, minced
- 1 cup of shredded cheddar cheese
- 1/2 cup of heavy cream
- 1/4 cup of chicken broth
- 1 tablespoon of olive oil
- Salt and pepper to taste
- Chopped parsley for garnish
Special equipment needed:
- Large skillet
- Large pot for boiling Schupfnudel
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the Schupfnudel and cook for 5-7 minutes or until they float to the surface. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the diced bacon and cook until crispy. Remove the bacon from the skillet and set aside.
3. In the same skillet, add the chopped onion and garlic. Cook until the onion is translucent.
4. Add the chicken broth to the skillet and stir to scrape up any browned bits from the bottom of the pan.
5. Add the heavy cream and shredded cheddar cheese to the skillet. Stir until the cheese is melted and the sauce is smooth.
6. Add the cooked Schupfnudel to the skillet and toss to coat with the cheese sauce.
7. Add the crispy bacon back to the skillet and stir to combine.
8. Season with salt and pepper to taste.
9. Garnish with chopped parsley.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 520
Fat per serving: 28g
Carbohydrates per serving: 45g
Protein per serving: 20g
Substitutions for ingredients:
- Schupfnudel can be substituted with gnocchi or any other pasta.
- Cheddar cheese can be substituted with any other type of cheese.
- Heavy cream can be substituted with milk or half-and-half.
Variations:
- Add chopped cooked chicken or sausage to the skillet for extra protein.
- Add chopped vegetables such as bell peppers or mushrooms to the skillet for extra flavor and nutrition.
Tips and tricks:
- Be sure to cook the Schupfnudel until they float to the surface to ensure they are fully cooked.
- Use a non-stick skillet to prevent the cheese sauce from sticking to the pan.
- Use a slotted spoon to remove the cooked Schupfnudel from the pot to prevent excess water from getting into the skillet.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Bacon and Cheese Schupfnudel in individual bowls or on a large platter for sharing.
Garnishes:
Garnish with chopped parsley or additional crispy bacon.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Caesar salad
- Roasted broccoli
- Garlic bread
Troubleshooting advice:
- If the cheese sauce is too thick, add more chicken broth or heavy cream to thin it out.
- If the cheese sauce is too thin, add more shredded cheese to thicken it up.
Food safety advice:
- Be sure to cook the Schupfnudel until they float to the surface to ensure they are fully cooked and safe to eat.
- Refrigerate leftovers promptly to prevent bacterial growth.
Food history:
Schupfnudel is a type of German pasta made from potatoes. It is similar to Italian gnocchi.
Flavor profiles:
The Bacon and Cheese Schupfnudel is savory, cheesy, and slightly smoky from the bacon.
Serving suggestions:
Serve the Bacon and Cheese Schupfnudel as a main dish for lunch or dinner.
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Region: German