Creamy Bacon Gnocchi
It may technically be spring, but the midwest winter is hanging on for dear life. Comfort food is still served and welcomed here. Gnocchi is a potato dumpling, used like pasta, that has a lovely chew to it. The bacon adds a salty punch that brings this dish to another level. It is so rich and creamy, you have to give this one a try!
What you'll need: Serves 4
16 oz package mini gnocchi
6 pieces bacon or prosciutto, cooked
1/2 yellow onion, chopped
4 garlic cloves, minced
1 tsp Italian Seasoning
1 cup fresh spinach
1/2 cup chicken stock
1/4 cup heavy cream
1/3 cup fresh parmesan cheese, finely grated
salt
How to make it:
Cook the strips of bacon on medium heat in a skillet, covered. Turn over and cook the other side around 5-6 minutes in. Cook to your liking. Set on a paper towel to cool and discard most of the fat into a jar or can, let cool then toss in the garbage.
Place the chopped onion into the remaining bacon fat (or add a splash of oil) and cook down until translucent over medium heat. Add in the minced garlic and cook for another 30 seconds.
Boil the gnocchi just until they start to float - just a couple minutes. Add a large pinch of salt to the water when you add them in. Drain and set aside.
Add cooked gnocchi to the skillet to slightly crisp the edges, stirring occasionally. Try not to overcook them; they can become mucky as the starches are released. It won't kill the dish, but it's better not overcooked.
Pour in the chicken broth, then season with a light pinch of salt and Italian Seasoning.
Grate fresh parmesan over the top.
Add the fresh spinach and combine.
Pour in the heavy cream, stir all together, and serve hot.
Enjoy!