Easy Sun-Dried Tomato Bacon Skillet Gnocchi
34 بار بازدید -
2 ماه پیش
-
Sun-Dried Tomato Bacon Gnocchi Recipe,
Sun-Dried Tomato Bacon Gnocchi Recipe, with Spinach
Original Recipe: https://dishingouthealth.com/sun-drie...
Links*
Skillet: https://amzn.to/3Rer27b
Ice Cube Trays: https://amzn.to/4aK5A0N
What You'll Need:
- 4 T extra-virgin olive oil, divided (or, I used the oil from my sun-dried tomatoes)
- 1 (1-lb.) pkg. potato gnocchi (such as DeLallo brand)
- 1 1/2 cup chopped leek (or 1/2 cup finely chopped shallots or yellow onion)
- 1/2 cup prosciutto or bacon, chopped
- 3 garlic cloves, minced
- Pinch of crushed red pepper flakes (optional)
- 1/3 cup julienne-sliced sun-dried tomatoes packed in oil, drained
- 3 cups fresh baby spinach
- 2 tsp. Dijon mustard
- 1/2 cup heavy cream
- 1/4 to 1/2 cup dry white wine (or vegetable or chicken broth or water)
- salt and pepper to taste
- 1 to 2 tsp. fresh thyme leaves (or chopped fresh basil leaves)
- Optional garnish: shaved or grated Parmesan cheese
What You'll Do:
1. Heat 2 T of the olive oil in a large skillet over medium heat. Add the gnocchi and use a wooden spoon to break apart any that are stuck together. Don't stir them for 3 minutes (until lightly browned). Stir occasionally for 6 more minutes, until lightly browned on all sides. Once the gnocchi is golden and tender, transfer to a bowl.
2. To the same skillet over medium heat, add remaining 2 T oil, along with leeks (or shallots or onion), bacon (or prosciutto), garlic, and red pepper flakes. Cook 3-5 minutes, until aromatic, and the leeks begin to soften and brown
3. Add sun-dried tomatoes and spinach; cook until the spinach wilts, 1 to 2 minutes.
4. Stir in the Dijon mustard, cream, 1/4 - 1/2 cup wine, salt, and pepper; simmer for 2 to 3 minutes, until the sauce comes together
5. Add the gnocchi back to skillet; toss to coat. Stir in fresh thyme or basil if desired, and cook 1 more minute. Divide into 4 bowls. Top with freshly grated parmesan cheese
*DISCLAIMER: links in this description may be affiliate links. There is no extra cost to you, but I may receive a small commission :)
Original Recipe: https://dishingouthealth.com/sun-drie...
Links*
Skillet: https://amzn.to/3Rer27b
Ice Cube Trays: https://amzn.to/4aK5A0N
What You'll Need:
- 4 T extra-virgin olive oil, divided (or, I used the oil from my sun-dried tomatoes)
- 1 (1-lb.) pkg. potato gnocchi (such as DeLallo brand)
- 1 1/2 cup chopped leek (or 1/2 cup finely chopped shallots or yellow onion)
- 1/2 cup prosciutto or bacon, chopped
- 3 garlic cloves, minced
- Pinch of crushed red pepper flakes (optional)
- 1/3 cup julienne-sliced sun-dried tomatoes packed in oil, drained
- 3 cups fresh baby spinach
- 2 tsp. Dijon mustard
- 1/2 cup heavy cream
- 1/4 to 1/2 cup dry white wine (or vegetable or chicken broth or water)
- salt and pepper to taste
- 1 to 2 tsp. fresh thyme leaves (or chopped fresh basil leaves)
- Optional garnish: shaved or grated Parmesan cheese
What You'll Do:
1. Heat 2 T of the olive oil in a large skillet over medium heat. Add the gnocchi and use a wooden spoon to break apart any that are stuck together. Don't stir them for 3 minutes (until lightly browned). Stir occasionally for 6 more minutes, until lightly browned on all sides. Once the gnocchi is golden and tender, transfer to a bowl.
2. To the same skillet over medium heat, add remaining 2 T oil, along with leeks (or shallots or onion), bacon (or prosciutto), garlic, and red pepper flakes. Cook 3-5 minutes, until aromatic, and the leeks begin to soften and brown
3. Add sun-dried tomatoes and spinach; cook until the spinach wilts, 1 to 2 minutes.
4. Stir in the Dijon mustard, cream, 1/4 - 1/2 cup wine, salt, and pepper; simmer for 2 to 3 minutes, until the sauce comes together
5. Add the gnocchi back to skillet; toss to coat. Stir in fresh thyme or basil if desired, and cook 1 more minute. Divide into 4 bowls. Top with freshly grated parmesan cheese
*DISCLAIMER: links in this description may be affiliate links. There is no extra cost to you, but I may receive a small commission :)
2 ماه پیش
در تاریخ 1403/03/14 منتشر شده
است.
34
بـار بازدید شده