Now that spring is here we are busy doing TONS of yard work. I needed a quick dinner to pull together with my last bit of energy. This is my FAVORITE quick dinner. SUPER QUICK. I use store bought whole wheat potato gnocchi – although I am sure that this dish would be even more amazing with homemade! It is quite spicy with the red pepper flakes -which I love as well. We ate it with a green salad. This recipe is from Everyday Food.
- Yield: Serves 4
- 5 slices bacon, thinly sliced
- 3 medium tomatoes, cored and diced medium (or 6-8 Campari tomatoes)
- 2 garlic cloves, smashed and peeled
- 1/2 teaspoon red-pepper flakes (spicy!)
- Coarse salt and ground pepper
- 1/2 batch simple potato gnocchi (below) or 17.6 oz (500g) store-bought whole wheat potato gnocchi (cooked according to package directions)
- Fresh parsley, chopped
- Parmesan, shaved
- In a large skillet, cook bacon over medium-high until crisp. Drain on paper towels; pour out all but 2 teaspoons fat from skillet. Add tomatoes, garlic, and red-pepper flakes; season with salt and pepper. Cook until tomatoes begin to break down and sauce is chunky, 6 minutes. Add gnocchi and bacon. Toss until gnocchi are heated through and coated with sauce. Sprinkle with parsley and Parmesan; serve immediately.
Simple Potato Gnocchi
- Prep Time: 50 minutes, Total Time: 2 hours
- Yield: Serves 8
- 2 1/2 pounds russet potatoes (about 5 small)
- Coarse salt
- 1 3/4 cups all-purpose flour, plus more for dusting
- 1 large egg, lightly beaten
- In a large pot, bring potatoes to a boil in salted water; reduce to a rapid simmer and cook until potatoes are tender when pierced with a knife, 35 to 40 minutes. Lightly dust two parchment-lined rimmed baking sheets with flour; set aside. Drain potatoes and peel while still hot with a paring knife (use a thick, dry kitchen towel or pot holder to hold them). Immediately pass potatoes through a ricer onto a work surface. Let cool completely.
- Sprinkle potatoes with flour and 2 teaspoons salt, then top with egg. With your hands, work flour and egg into a dough.
- Knead dough until smooth but not elastic, dusting with flour if it becomes too sticky, 4 minutes. Do not overwork dough.
- Divide dough into 8 portions. Roll each portion into a rope (1/2 inch thick and 24 inches long). Cut each rope into 1/2-inch pieces.
- Gently roll each dough piece against the back tines of a fork to make ridges, then arrange in a single layer on prepared baking sheets.
- Bring a large pot of salted water to a boil. In batches, add a few handfuls gnocchi and cook until most have floated to top, 2 minutes. With a wire-mesh spider or a slotted spoon, transfer gnocchi immediately to a sauce.
Note: Place boiled gnocchi on a rimmed baking sheet, drizzle with olive oil, cover, and let sit, up to 2 hours.