Best Gnocchi With Bacon And Escarole Recipes

Pan-Fried Gnocchi With Bacon, Onions, & Peas image

Provided by Ms B.

Categories Pork

Time 30m

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, Fat 31.8, SaturatedFat 7.3, Cholesterol 21.7, Sodium 322.2, Carbohydrate 11.1, Fiber 2.1, Sugar 4.4, Protein 6.5

Gnocchi with Tomato Sauce image

Provided by Martha Stewart

Number Of Ingredients 11

1 tablespoon extra-virgin olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1/4 cup dry white wine
1 can (28 ounces) whole plum tomatoes with juice, crushed by hand
1 can (14 1/2 ounces) tomato sauce
2 sprigs basil
1/4 teaspoon crushed red pepper, flakes
Coarse salt and freshly ground pepper
Basic Potato Gnocchi
Thinly shaved parmesan cheese, for serving

Steps:

Heat oil in a large saucepan over medium heat until hot but not smoking. Add onion and garlic; cook, stirring occasionally, until onion is translucent, 5 to 7 minutes. Add wine; cook until most liquid has evaporated. Add tomatoes and juice, tomato sauce, basil, and red pepper flakes. Reduce heat to medium-low; simmer until slightly thick, about 30 minutes. Season with salt and pepper. Remove from heat; cover to keep warm.
Bring a large pot water to a boil; add 1 tablespoon salt. Add half of the gnocchi; when they rise to the top (after about 2 minutes), continue to cook until tender, about 15 seconds more. Transfer gnocchi with a slotted spoon to pan with sauce. Repeat process with remaining gnocchi.
Reheat gnocchi over low heat; gently toss. Serve with cheese shavings.