Gnocchi with Bacon and Spinach in a Tomato Cream Sauce
Servings 4
Equipment
- Large skillet
- Large pot
Ingredients
- 1 lb. gnocchi, cooked per package instructions *Reserve ½ cup of cooking water
- 4 strips of bacon
- 1 tbsp butter
- 1 shallot, diced
- 4 cloves of garlic, minced
- Pinch of crushed red pepper flakes, to taste
- 1 (14-oz) can of diced tomatoes
- ¼ cup chicken broth
- ⅓ cup heavy cream
- ½ cup fresh parmesan, finely grated, plus more for serving
- 2 cups fresh baby spinach
- 2 tbsp Fresh basil, chopped
- Sea salt and freshly cracked pepper, to taste
Instructions
- Cook the gnocchi in a large pot of well-salted boiling water, according to the package instructions. Drain, reserving ½ cup of the cooking liquid; set aside.
- Meanwhile, cook the bacon in a skillet over medium heat until cooked through and crisp. Place on a paper towel to drain the grease, then cut into bits. Remove the bacon grease from the skillet.
- Cook the rest of the dish by adding the butter to the same skillet over medium heat then add the shallot and cook, stirring often, for 2 minutes. Add the cooked & drained gnocchi to the skillet and lightly, and cook them for 3 minutes, stirring occasionally.
- Add the minced garlic and crushed red pepper flakes, to taste and cook, gently stirring constantly, for 1 minute.
- Add the diced tomatoes along with their juices along with the reserved pasta water and chicken broth then cook for 3-4 minutes.
- Add the cream and finely grated parmesan and gently mix.
- Add the spinach, bacon bits, and basil to the skillet stir until combined, cook for 1 minute. Taste and season with sea salt and freshly cracked pepper, to taste.
- Serve immediately with extra basil and fresh parmesan on the side, if desired. Enjoy!