GNOCCHI BACON RECIPES

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GNOCCHI WITH BACON AND TOMATO RECIPE | MARTHA STEWART



Gnocchi with Bacon and Tomato Recipe | Martha Stewart image

Using our straightforward technique for making gnocchi, create quick and simple recipes like this dish of gnocchi tossed with bacon and fresh tomato sauce.

Provided by Martha Stewart

Categories     Pork Recipes

Number Of Ingredients 8

5 slices bacon, thinly sliced
3 medium tomatoes, cored and diced medium
2 garlic cloves, smashed and peeled
1/2 teaspoon red-pepper flakes
Coarse salt and ground pepper
1/2 batch Simple Potato Gnocchi
Fresh parsley, chopped
Parmesan, shaved

Steps:

  • 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 andcoated with sauce. Sprinkle with parsley and Parmesan; serve immediately.

Nutrition Facts : Calories 301 g, FatContent 5 g, FiberContent 3 g, ProteinContent 11 g

PAN-FRIED GNOCCHI WITH BACON, ONIONS, & PEAS RECIPE - FOOD.COM



Pan-Fried Gnocchi With Bacon, Onions, & Peas Recipe - Food.com image

From May 2007 issue of Fine Cooking Magazine. Hubby and I have never tried gnocchi and found the prep for this recipe to be very simple and the flavors excellent.

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 3 serving(s)

Number Of Ingredients 9

kosher salt
1 lb gnocchi, frozen
3 ounces bacon, cut into 1/2 inch wide pieces (about 3 slices)
4 tablespoons extra virgin olive oil
2 yellow onions, thinly sliced (medium-small to yield about 2 cups)
1/2 cup frozen peas
1 teaspoon fresh thyme, minced
fresh ground black pepper
2 tablespoons parmigiano-reggiano cheese, plus more for serving

Steps:

  • Bring a large saucepan of salted water to boil.
  • Cook the gnocchi according to package directions.
  • Reserve 1/2 cup of the cooking water and drain.
  • Meanwhile, in a large nonstick skillet, cook the bacon over medium heat until crispy on both sides, about 5 minutes.
  • Transfer to a plate lined with paper towels and set aside. Pour off any fat from the skillet.
  • In the same skillet, heat 2 tablespoons of the oil over medium-high heat.
  • Add the onions and cook until they begin to brown, 3 to 5 minutes.
  • Reduce the heat to medium and continue to cook, stirring occasionally, until the onions are limp and golden brown, 10 more minutes.
  • Stir in the peas and thyme, season with salt and pepper to taste, and transfer to a small bowl.
  • Wipe the skillet clean with a paper towel, and heat the remaining 2 tablespoons oil over medium-high heat.
  • Add the gnocchi and cook, tossing occasionally, until they are lightly browned, about 5 minutes.
  • Gently stir in the onion mixture, bacon, and Parmigiano, along with enough of the reserved cooking water to moisten and coat the gnocchi, about 4 tablespoons.
  • Serve immediately, sprinkled with additional Parmigiano.

Nutrition Facts : Calories 352.4, FatContent 31.8, SaturatedFatContent 7.3, CholesterolContent 21.7, SodiumContent 322.2, CarbohydrateContent 11.1, FiberContent 2.1, SugarContent 4.4, ProteinContent 6.5

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