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1
Mix together the mashed potatoes and egg with a fork until it's well combined.
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2
Add in most of flour and mix well until the flour is incorporated.
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3
Add enough additional flour to make a moist, but firm dough - like home made play dough consistency.
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4
Turn dough out onto a lightly floured surface, knead and shape it into a ball.
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5
Divide the ball into 4 pieces.
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6
Working with one piece at a time, roll the dough out into a long strand about 1/2 inch wide in diameter.
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7
Try to get it as even as possible, but it's okay if it's not perfect.
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8
Use a dough scraper or knife to chop the strand of dough into 1 inch dumplings.
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9
Once your dumplings are chopped, use the back of a fork to gently press into the gnocchi and make some grooves.
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10
Drop the formed gnocchi into gentle boiling salted water.
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11
Cook them until they float, about 3-4 minutes.
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12
Drain the gnocchi, but do not rinse.
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13
As the gnocchi is cooking, saute red bell peppers with 1-2 Tbsp olive oil.
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14
Add the spinach and sun-dried tomato with another Tbsp olive oil, cook until spinach is wilted.
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15
Add the alfredo sauce and Italian seasoning, stir until sauce is warm.
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16
If the sauce is too thick, add 1 Tbsp milk and stir.
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17
Cook turkey bacon at this time.
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18
Mix the gnocchi with the alfredo sauce.
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19
Top gnocchi with crumbled goat cheese, bacon and parsley and serve right away.
