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.
- kosher salt
- 453.59 g gnocchi, frozen
- 85.04 g bacon, cut into 1/2 inch wide pieces (about 3 slices)
- 59.16 ml extra virgin olive oil
- 2 yellow onions, thinly sliced (medium-small to yield about 2 cups)
- 118.29 ml frozen peas
- 4.92 ml fresh thyme, minced
- fresh ground black pepper
- 29.58 ml parmigiano-reggiano cheese, plus more for serving
- 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.
Very easy to make with simple ingredients that I always have on hand. Struggled slightly with the gnocchi sticking to the pan but just added a bit more oil to fix this. I didn't have any thyme so used some beautiful basil that I had growing in my garden. Made a great Sunday evening dinner, thank you.
Very nice dish. The only thing I did different was, I used the dried version of gnocchi instead of frozen. Thanks for posting the recipe and photo in the Photo Forum, otherwise I might not have tried it, which would have been a shame. :)