With this recipe I would like to introduce you to gnocchi- light and tender potato dumplings-a Northern Italian classic. They can be made “from scratch” at home or purchased in a shrink wrapped package from the super market especially one with a large Italian imported foods department. Those are the ones that I use most of the time, as making them myself can be somewhat time consuming.
Gnocchi can be used in a variety of ways. The simplest is to cook them and serve with melted butter and grated Parmesan cheese on them. Another way would be to serve with any type of spaghetti sauce that you would normally use with pasta. This recipe features the gnocchi with crisp bacon, fresh tomatoes, and lots of freshly grated Parmesan cheese. Served with a side salad, this makes a very filling and satisfying meal.
GNOCCHI WITH BACON AND TOMATOES
Yield: Serves 4
- 5 slices thin cut bacon
- 3 medium tomatoes, cored and diced medium
- 1 small onion, chopped
- 2 cloves garlic, peeled and smashed
- 1/2 tsp. red pepper flakes
- 1/2 tsp. dried basil
- coarse salt and black pepper
- 1/2 (1-pound) package gnocchi
- fresh parsley, chopped
- shaved Parmesan for topping
1. In a large skillet, cook the 5 slices of bacon over medium-high heat until crisp. Drain on paper towels; pour out all but 2 teaspoons fat from the skillet.
2. Meanwhile bring a pot of water to boil and cook the gnocchi as package directs. Drain and keep warm.
3. To the fat remaining in the skillet, add the onions and garlic. Sautee lightly just to soften. Add tomatoes, basil and red pepper flakes; season with coarse salt and ground pepper. Cook until tomatoes begin to break down and sauce is chunky, about 6 minutes.
4. Add the cooked gnocchi and the bacon broken into pieces.
Toss until gnocchi are heated through and coated with sauce. Sprinkle with chopped fresh parsley and shaved Parmesan and serve immediately.
SOURCE: Everyday Food, Martha Stewart