Gnocchi With Bacon And Tomatoes
Serves 2
Published in: Biloxi Sun Herald
4 slice thick bacon -- chopped
1/2 red onion -- thinly sliced
1 packages (13 ounces) refrigerated or shelf-stable potato gnocchi
1 cup chopped flat-leaf parsley or shredded lettuce
8 cherry tomatoes -- halved
1/4 teaspoons each: salt -- freshly ground pepper
Grated Parmesan cheese -- optional
Heat a medium skillet over medium heat; add bacon and onion. Cook,
stirring often, until onion starts to brown, about 10 minutes. Meanwhile,
heat a large saucepan of water to a boil; add gnocchi, cook according to
package directions. Drain, reserving about 1/2 cup of the cooking water.
Add some of the cooking water to the skillet; cook, stirring, to make a
sauce. Add parsley, tomatoes, salt and pepper. Heat, about 1 minute. Add
gnocchi; toss to coat. Serve with Parmesan cheese, if desired.
Exported from A Cook's Books -- Recipe management for Macintosh
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