Equipment needed: Potato Ricer, Pasta Rolling machine, Mixer, stand or hand, Baking dish, Pot for potato boiling, Pan for sauce.
Preheat oven to 350°F.
Filling:Put whole potatoes in water and boil until tender.
Drain and cut in half.
Put in ricer one at a time and squeeze through into mixing bowl.
Remove skin from ricer and finish the rest of the potatoes.
Add 1/4 stick of butter, salt (1 teaspoon to start) and pepper (a few turns of the pepper mill to your liking), add reserved bacon and 1/4 cup sour cream.
Mix until combined.
Add baking powder and 1/2 of the milk and mix for another minute, adding more milk if needed to make the consistency to your liking.
They should be creamy but not soupy.
Pour into a baking dish and put in 350°F oven for about 20 minutes.
The baking powder will give the potato a fluffy texture and baking it again will help incorporate all the flavors.
Pasta: Using a stand mixer with a dough hook works best, but if you do not have one of these, make your pasta in a food processor or the old fashion way, by hand.
I will use the stand mixer method for this recipe: place all ingredients for pasta in bowl and mix to incorporate, stopping several times to scrape down bowl. The hook will eventually make a ball out of the pasta.
Pull the pasta dough out of the bowl and knead it until it is incorporated well.
Cut into 4-6 pieces and wrap in plastic wrap tightly and put in the fridge to rest for about 20 minutes.
Put a 4-quart pan on the stove with water.
When water boils, add pinch of salt (adding salt after boil prevents salt damage to bottom of pan).
Pull pasta from fridge and set the rollers on your pasta machine to widest setting and roll until you get nice pliable dough to work with, then start to flatten the pasta into sheets.
Lay sheets on the work table and cut them into 4 inch square (or a 6x4 inch depending on the size you want).
When water is boiling, put pasta in water cooking for about 4-5 minutes (fresh pasta cooks fast).
If you need to do this in batches, use tongs to carefully pull out the pasta and set it in a colander, rinsing with cold water to stop the cooking process.
Add a bit of olive oil after to prevent sticking.
Putting together the manicotti:.
Take pasta squares to the work station and lay them out to prepare for filling.
Add enough potato to the pasta to make a nice roll with minimal overlap.
Place manicotti in baking dish carefully, allowing space between them so they do not stick together.
Put in the 350°F oven for about 10 minutes (about the time it takes to make the sauce).
All things up to this point can be made ahead of time and frozen or put in the fridge ready to go.
Sauce: Heat cream slowly and add Gorgonzola to melt.
•Alternative: melt butter add flour and cook to a nut brown (roux) lower heat and add milk, whisking the roux to make it smooth.
Allow the milk to come to temp slowly.
Add cheese.
Finish: remove manicotti from oven, should be nice and tender, not crispy.
Place a tablespoon of sauce on plate and place manicotti on sauce.
Add a ribbon of sauce over the top of the pasta along with chives and parm (optional).

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	706.78 Kcal (2959 kJ)
Calories from fat	317.46 Kcal
		% Daily Value*
Total Fat	35.27g	54%
Cholesterol	169.29mg	56%
Sodium	1996.84mg	83%
Potassium	885.52mg	19%
Total Carbs	63.21g	21%
Sugars	1.98g	8%
Dietary Fiber	3.38g	14%
Protein	36.68g	73%
Vitamin C	20.5mg	34%
Vitamin A	0.5mg	17%
Iron	94mg	522%
Calcium	307.9mg	31%

Amount Per 100 g
Calories	212.51 Kcal (890 kJ)
Calories from fat	95.45 Kcal
		% Daily Value*
Total Fat	10.61g	54%
Cholesterol	50.9mg	56%
Sodium	600.41mg	83%
Potassium	266.26mg	19%
Total Carbs	19.01g	21%
Sugars	0.59g	8%
Dietary Fiber	1.02g	14%
Protein	11.03g	73%
Vitamin C	6.2mg	34%
Vitamin A	0.1mg	17%
Iron	28.3mg	522%
Calcium	92.6mg	31%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Cream of Portobello Soup With Puff Pastry Tops

Butter, Onions, chopped, Portabella mushrooms and 7 more..
Cupid's Chocolate Cake

Butter or 1 cup margarine, softened, Sugar, Eggs and 10 more..
Potato-sour Cream Biscuits

Cubed peeled yukon gold potato, Low-fat buttermilk and 7 more..
Potato-sour Cream Biscuits

Potato-sour cream biscuits and 10 more..
Potato-Sour Cream Biscuits

Cubed peeled yukon gold potato, Low-fat buttermilk and 7 more..
Cupid's Chocolate Cake

Butter, softened, Sugar, Eggs, Vanilla extract, divided and 9 more..
Warm Lemon Pudding

Eggs, Sugar, Milk, Lemon , zest of and 6 more..
Hungarian Chicken Paprika

Whole chicken, Sour cream, Chicken thighs, Whole milk and 7 more..
Onion and Chive Biscuits and Gravy

Biscuit, Flour, Softened butter, Milk, Baking powder, Salt and 8 more..
Cheddar Onion Muffins

Onion, grated, Parsley, minced, Cheddar cheese, grated and 9 more..
Four-Layer Coconut Cake

All-purpose flour, Sugar, Butter, softened, Milk and 10 more..
Homemade Waffles

All-purpose flour, Granulated sugar, Baking powder, Salt and 4 more..
Creamy Make Ahead Mashed Potatoes

Potatoes (about 9 medium), peeled and cubed and 11 more..