Pan-toasted Gnocchi with Bacon

IMG_6946

Good news: I have officially completed my first week of P90X3 (yes, 3!)! I work out in spurts. Do you? I’ll go full throttle for a month or two and then do absolutely nothing for the next few months. To be fair, working out is hard. Like, not the actual working out itself (which most definitely can be), but the making time and sticking to it. For a while I was taking barre classes, which I actually do love, but, all told, it takes up about 1.5 hours of my day to drive there, work out, and drive home. That was really difficult to fit into my schedule, so when I heard that P90X3, unlike it’s 1.5 hour-long older siblings, is only 30 minutes a day, at home, and with minimal equipment, I was sold. For my first week, I woke up 45 minutes earlier before work to exercise, and this week I’ll be trying out the evenings to see which schedule I prefer. But either way, I’m already feeling pretty great! I can actually do like 20 normal pushups! And like a bajillion girl pushups.  

Anywho, let’s talk bacon. Unlike most people on the Paleo train, Mr. Little Fish and I are regular-eaters of turkey bacon, so I kinda feel like we already have our go-to breakfast protein.  But every once in a while we decide to “splurge” and get normal bacon, and every time, I remember how good bacon is.  Particularly now that I’ve taken to cooking it in the oven.  350 degrees + 15 minutes=perfectly and evenly crispy bacon.  Plus, my arms and clothes get to remain bacon grease and burn free!

For this recipe, though, it’s worth risking (life and) limbs to cook the bacon on the stovetop. Because doesn’t every one want more bacon outside of breakfast time?  Especially when you get to combine it with the wonderful spring colors of wilted spinach and juicy just-popped cherry tomatoes? And gnocchi?? This meal is both a comfort food and a wonderful summer dish.  And since gnocchi is made from potato, you can make it totally gluten-free, like I did here.

Pan-toasted Gnocchi with Bacon
Adapted from Simply Scratch
Serves 4

Gluten free gnocchi

Gluten free gnocchi

Ingredients:

4 strips bacon, diced
1 pound gnocchi, gluten-free if desired
2 cups baby spinach
1 cup sliced cherry tomatoes
1 onion, diced
1 tbsp olive oil
Kosher salt and black pepper
Parmesan cheese for topping

Directions:

1.  Bring a pot of salted water to a boil for gnocchi. Once the water boils, drop in the gnocchi and cook according to the package, or until the gnocchi start to float to the top. Drain the gnocchi once done and set aside to be added to the veggies.
2.  While the water is boiling, cook the bacon in a large skillet over medium heat until crispy.

IMG_6935

3. Once crispy, remove the bacon pieces from the pan with a slotted spoon and onto a plate lined with paper towels.
IMG_6938
4. In the skillet with the bacon fat, add in the diced onions and cook until they start to get soft.  Add in the wilted spinach, and cook for about 3-4 minutes, until just wilted. Remove the veggies to the plate with the bacon on it, after you throw away the paper towels.
IMG_6937
5. Drizzle the olive oil into the skillet, and add the drained gnocchi to it. Cook them for a few minutes, stirring them around, until you start to see some brown color on the gnocchi.
IMG_6944
6.  Add back in the cooked spinach, onion, and bacon.  Add in the sliced cherry tomatoes and some black pepper.  Cook until the cherry tomatoes are just starting to pop.
IMG_69457. Serve with parmesan cheese sprinkled over the top!
IMG_6946

 

Pan-toasted Gnocchi with Bacon
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dinner
Cuisine: Italian
Serves: 4
Ingredients
  • 4 strips of uncured bacon, diced
  • 1 pound gnocchi, gluten-free if desired
  • 2 cups baby spinach
  • 1 cup sliced cherry tomatoes
  • 1 onion, diced
  • 1 tbsp olive oil
  • Kosher salt and black pepper
  • Parmesan cheese for topping
Directions
  1. Bring a pot of salted water to a boil for gnocchi. Once the water boils, drop in the gnocchi and cook according to the package, or until the gnocchi start to float to the top. Drain the gnocchi once done and set aside to be added to the veggies.
  2. While the water is boiling, cook the bacon in a large skillet over medium heat until crispy.
  3. Once crispy, remove the bacon pieces from the pan with a slotted spoon and onto a plate lined with paper towels.
  4. In the skillet with the bacon fat, add in the diced onions and cook until they start to get soft.  Add in the wilted spinach, and cook for about 3-4 minutes, until just wilted. Remove the veggies to the plate with the bacon on it, after you throw away the paper towels.
  5. Drizzle the olive oil into the skillet, and add the drained gnocchi to it. Cook them for a few minutes, stirring them around, until you start to see some brown color on the gnocchi.
  6. Add back in the cooked spinach, onion, and bacon.  Add in the sliced cherry tomatoes and some black pepper.  Cook until the  the cherry tomatoes are just starting to pop.
  7. Serve with parmesan cheese sprinkled over the top!

Read 1 comment

  1. Pingback: Lunch. It’s What’s For Dinner. (Cooking Cure Cont’d) | Gwen's Fish Food

Leave a Reply

Rate this recipe: