Wednesday, August 19, 2015

TK's Recipe of the Week: Gnocchi with Bacon and Escarole

Pasta used to be just dump a sauce over some noodles and call it a day.  Well, fuck that.  Here's how you do pasta: some kind of pasta + some kind of meat + some kind of green + something red.  I like gemelli and Italian sausage and spinach and chopped tomatoes.  This recipe is another version of that.  It's super easy to make but looks hella fancy like from a restaurant.  

I know what you're saying.  "Is gnocchi pasta?"  I don't know, ask Quora.  Who gives a fuck.  This tastes good.

I think I originally got this recipe from Food Network or something.  I definitely stole this picture from Food Network.


3 tablespoons extra-virgin olive oil
2 slices thick-cut bacon, cut into 1/4-inch pieces.
1/2 onion, chopped
1 small head escarole, roughly chopped
Kosher salt and freshly ground pepper
1 17 .5-ounce package potato gnocchi
1 1/2 cups cherry tomatoes, halved
1/2 cup grated parmesan cheese (about 1 ounce)
2 tablespoons chopped fresh parsley

Heat the olive oil in a large pot or Dutch oven or something over medium-high heat. Add the bacon and cook, stirring occasionally, until browned and crisp, about 7 minutes. Add the onion and continue cooking until softened, about 2 minutes. Stir in the escarole, 1/2 teaspoon salt and a few grinds of pepper. Cook until the escarole is completely wilted, about 3 minutes.  Then stir in the tomatoes.

WHILE ALL THAT IS GOING ON, bring a large pot of salted water to a boil. Add the gnocchi and cook as the label directs. It usually takes like 2 minutes and gnocchi comes with its own built-in timer that works like this: when it pops up to the surface of the water, it's ready!  How cool is that? Reserve 1/2 cup cooking water, then drain the gnocchi and add to the pot with the escarole mixture. Add the reserved cooking water and stir to coat, about 1 minute. (Or you can skip the reserved cooking water thing; I usually do, and nothing bad happens.  I guess it's good if the gnocchi starts to stick together but whatever.)  Sprinkle some parsley on top.  Bask in the warm glow of a job well done.

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