It’s Peter’s turn to shine, and shine he did with this amazing recipe! Sometime in the last few years we came across shelf-stable gnocchi in the pasta aisle. They’re not as good as homemade, but such a convenience that we’ve been happy with the compromise.
There is something incomparable about sitting down to a meal where you can’t stop going “ooh” and “ahh.” And then later in the evening you think back on it and say that out loud all over again. That’s how good this was (and is – we’re eating a second helping of the gnocchi tonight).
Gnocchi with bacon, spinach and gorgonzola
Bring a large pot of water to boil.
In a saute pan, heat (over medium) 1 tbsp olive oil and 1 tbsp butter.
Add: 2 slices thick-cut bacon which has been diced. Cook 5 minutes.
Add: ½ medium onion, thin-sliced. Cook 3 minutes.
Add: 2 large cloves minced garlic (or to taste). Cook 1 minute.
Add: 10 oz. IQF spinach (individually quick-frozen) which has been thawed and squeezed to get rid of as much water as possible.
Add: 8 oz. heavy cream, salt and pepper to taste, ½ tsp nutmeg, and a pinch of red pepper flakes. Reduce heat and simmer a few minutes.
In another sauté pan, heat 1 tbsp butter and 1 tbsp olive oil until the butter is melted.
Add: ¼ cup homemade bread crumbs. Saute for a few minutes while the sauce finishes cooking.
When you think you’re about 4 minutes away from being done with the sauce, heavily salt the pot of water, toss in the gnocchi and boil until they float to the surface (3-4 minutes).
Remove sauce from the heat and stir in 4 oz. crumbled gorgonzola.
Use a spider to ladle the gnocchi into the sauce. If sauce seems to thick, add a bit of the gnocchi water. Toss well to coat and serve in heated bowls and topped with sautéed bread crumbs.
There is something incomparable about sitting down to a meal where you can’t stop going “ooh” and “ahh.” And then later in the evening you think back on it and say that out loud all over again. That’s how good this was (and is – we’re eating a second helping of the gnocchi tonight).
Gnocchi with bacon, spinach and gorgonzola
Bring a large pot of water to boil.
In a saute pan, heat (over medium) 1 tbsp olive oil and 1 tbsp butter.
Add: 2 slices thick-cut bacon which has been diced. Cook 5 minutes.
Add: ½ medium onion, thin-sliced. Cook 3 minutes.
Add: 2 large cloves minced garlic (or to taste). Cook 1 minute.
Add: 10 oz. IQF spinach (individually quick-frozen) which has been thawed and squeezed to get rid of as much water as possible.
Add: 8 oz. heavy cream, salt and pepper to taste, ½ tsp nutmeg, and a pinch of red pepper flakes. Reduce heat and simmer a few minutes.
In another sauté pan, heat 1 tbsp butter and 1 tbsp olive oil until the butter is melted.
Add: ¼ cup homemade bread crumbs. Saute for a few minutes while the sauce finishes cooking.
When you think you’re about 4 minutes away from being done with the sauce, heavily salt the pot of water, toss in the gnocchi and boil until they float to the surface (3-4 minutes).
Remove sauce from the heat and stir in 4 oz. crumbled gorgonzola.
Use a spider to ladle the gnocchi into the sauce. If sauce seems to thick, add a bit of the gnocchi water. Toss well to coat and serve in heated bowls and topped with sautéed bread crumbs.
My mouth is watering and I can hear the oohs and aahhhs... Tell Peter it looks and sounds fantastic. I found a brand of shelf stable gnocchi that I love too. Too bad Cris is not a fan of gnocchi..I know, it's a shame. It's usually a meal I save for nights when I'm only cooking for myself. Can't wait to try this!
ReplyDeleteThat was utterly delicious - thank you for the lovely recipe! It will be going into my online favourite recipes folder. The only change I made was to add some mushrooms which worked too.
ReplyDelete