Bacon Gorgonzola Gnocchi
Gnocchi lightly fried in bacon fat, then tossed into a simple alfredo of bacon, cheeses, and herbs
Ingredients
- 1 pkg Potato Gnocchi 1 lb
- 1/2 lb Bacon Thick cut, sliced to lardons
- 4 tbsp Gorgonzola Cheese
- 1/2 cup Mozzarella Shredded
- 2-3 tbsp Parmesan Grated
- 2 ea Green Onions Cleaned, sliced thin
- 2-3 tbsp Parsley Chopped Fine
Instructions
- Bring a large pot of water to a boil.
- In a large, heavy skillet over medium high heat, cook the bacon until it is browned and crisp-chewy
- Use a slotted spoon to transfer the bacon to a paper towel lined plate.
- Drain off all but 2 tablespoons of the bacon drippings.
- Cook the gnocchi according to the package directions in the pot of boiling water.
- Drain the Gnocchi reserving one cup of the cookiung water
- Return the pan with bacon grease to medium high heat.
- Add the drained gnocchi and toss to coat.
- Cook the gnocchi, stirring frequently, until golden brown on most surfaces
- Lower the heat to medium, add all of the cheeses and a deep spoonful of the water
- Stir gently, adding more pasta water -if necessary- to help the cheese melt and form a sauce.
- Stir in the bacon, sliced green onions and parsley.
- Serve Hot, with extra Parmesan, side with good crusty bread and a heartly salad
Notes
A nice, tasty, hearty meal that can be vegetarian by dropping the bacon (SHUDDER).
One can add additional vegetables, roasted Brussels sprouts, or spinach.
Nutrition
Calories: 494kcalCarbohydrates: 2gProtein: 16gFat: 46gSaturated Fat: 16gPolyunsaturated Fat: 7gMonounsaturated Fat: 20gTrans Fat: 0.1gCholesterol: 78mgSodium: 833mgPotassium: 251mgFiber: 0.1gSugar: 0.1gVitamin A: 418IUVitamin C: 5mgCalcium: 70mgIron: 1mg
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