× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel

Potato Manicotti

Share this

Print Recipe

Dish

Main Dish

Prep Time

45 Mins

Cook Time

60 Mins

Serving

Serves 8

Ingredients

+

Potato Manicotti

  • 3 Yellow Potatoes (spun on vegetable sheeter, thin cutter)
  • 2 cups Ricotta Cheese, Whole Milk
  • 2 cups Prepared Mashed Potatoes
  • 1/3 cup Fontina Cheese, shredded
  • 3 Tablespoons Black Truffle Butter, melted
  • 4 ounces Pancetta, 1/4-inch dice
  • 2 cups Heavy Cream
  • 1/2 cup Pecorino Romano Cheese, grated with a micro plane
  • 1/2 Tablespoon Black Pepper, freshly ground
  • 2 teaspoons Kosher Salt
  • 1/4 cup Chives, finely chopped

Preparation

Potato Manicotti

  1. Using a vegetable sheeter spin the potatoes (skin on) on the device following the manufacturer’s instructions.
  2. To make the filling combine the ricotta, mashed potatoes, fontina cheese, and truffle butter. Stir well to combine. Transfer the filling to a pastry bag with a round tip.
  3. Cut the sheets of potato into small rectangles. Pipe the filling onto the sheets of potato and roll over into little stuffed rolls. Arrange the potato manicotti onto a sheet pan lightly sprayed with nonstick spray or olive oil. Cover the manicotti with plastic wrap and aluminum foil and place into a steamer. Steam the Manicotti for 45 minutes to an hour, or until the potato is fully cooked.
  4. While the manicotti is cooking, prepare the sauce. In a heavy-bottomed saucepan over medium-high heat, begin by sautéing the pancetta. Once the pancetta is rendered, drain and reserve the fat and return the rendered pancetta back to the pan. Cover with the cream and simmer for 6-8 minutes until the volume is reduced by half. remove from the heat, stir in the pecorino cheese, black pepper, salt, and chives.
  5. Once the manicotti is cooked, remove from the steamer, and allow to rest for at least 5 minutes before plating so the cheese will set slightly. Arrange 3 manicotti on a plate and cover with the sauce. Serve immediately.

Reviews

Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up