Gnocchi with Bacon and Tomato

Gnocchi with Bacon and Tomatoes

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
  1. 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
  1. 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.
  2. Sprinkle potatoes with flour and 2 teaspoons salt, then top with egg. With your hands, work flour and egg into a dough.
  3. Knead dough until smooth but not elastic, dusting with flour if it becomes too sticky, 4 minutes. Do not overwork dough.
  4. 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.
  5. 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.
  6. 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.

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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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