Crispy Potato-Dill Gnocchi Skillet (Lazy Varenyky)

Method

1. Scrub the potatoes and put them, unpeeled, in a 18 cm pot with cold water and the salt. Bring to a boil over high heat, lower to medium heat and cook for 21 min, until a knife slides in easily. Cooking them in their skins keeps them from absorbing water, so the dough needs less flour and stays light.

   Add in this stepFloury potatoes 400 gSalt 0.6 tsp

   high heat→medium heat

2. Holding them in a tea towel, peel the potatoes while hot, push them through a ricer or grate them finely, and spread them on a tray to steam for 5 minutes. Add the egg yolks, flour, salt and half the chopped dill and gently bring together for 3 min into one dough. Stop as soon as it holds; overworking makes it tough. If it is very sticky, add flour a spoonful at a time.

   Add in this stepEgg yolks 1Plain (all-purpose) flour, plus extra for dusting 130 gSalt ¼ tspDill 4 g

3. On a floured surface roll the dough into ropes 2 cm thick and cut them into 2 cm pieces. Roll each lightly over the back of a fork to make grooves that catch the butter. Shaping takes about 8 min. There is no wrapping one by one, which is why it is called lazy varenyky.

4. Bring a 3 L pot of water to a rolling boil over high heat, salt it and add the gnocchi. When they float, lower to medium heat and cook for 2 min more, then lift them out with a slotted spoon onto an oiled tray. Cook in two batches if the pot is crowded.

   Add in this stepSalt 0.6 tsp

   high heat→medium heat

5. Cut the bacon into 1 cm strips and thinly slice the onion. Put a 24 cm pan over medium heat, fry the bacon until it releases its fat, then add the onion and cook for 7 min, until the bacon is crisp and the onion golden. Push to one side or lift onto a plate.

   Add in this stepStreaky bacon 80 gOnion 1

   medium heat

6. Add the butter to the same pan and turn up to medium-high heat. When it foams, spread the gnocchi in a single layer and leave them alone for 2 minutes until a golden crust forms underneath, then turn; 6 min in total. Stir the bacon and onions back in. Overlapping gnocchi won't crisp, so fry in batches if needed, and watch for spitting butter.

   Add in this stepButter 20 g

   medium-high heat

7. Mix the remaining dill and the pepper into the sour cream and serve it alongside, or spoon it over the gnocchi and bring the pan straight to the table.

   Add in this stepSour cream 100 gDill 4 gBlack pepper to taste