Thursday, May 20, 2010
Gnocchi + carbonara sauce
This is also only the second time I've used gnocchi, and I severely under-salted the water. I also forgot to set aside 1 cup of "pasta" water before draining the gnocchi for the sauce. *sigh*
Anyway, I went with a garlicky "pseudo" carbonara sauce, spinach, tomatoes, bacon and artichoke hearts. Turned out pretty well for an on the fly meal, and it's made up of mostly staples, so give it a try for your next last-minute dinner.
Garlicky Gnocchi Carbonara
1 lb gnocchi (I used the ones from Trader Joes)
1 package frozen spinach, thawed and squeezed of excess liquid
3 to 6 cloves of garlic, minced
1 package frozen artichoke hearts (you could also use canned - drain & rinse them)
1 small can diced tomatoes, rinsed and drained
4-6 slices of bacon or pancetta, chopped
1/3 c white wine (if you have it on hand, you can sub 1/4 c olive oil)
1/2 to 1 tsp red chili flakes
2 eggs + 1 egg yolk
3/4 c grated Parmesan cheese
lots of freshly cracked pepper
* Bring a pot of well salted water to a boil, and cook gnocchi one minute less than directed on the package. They will continue cooking a little in the sauce.
* In a skillet, fry the bacon to your liking (not too crisp), then lower heat and add garlic, red chili flakes and artichoke hearts
* When the artichokes are softened, pour in the wine (if using) and scrape any brownings off the bottom of the pan. Mix in the tomatoes and spinach.
* In a separate bowl, beat the eggs then temper with 1/2 c of the gnocchi water. Mix in the cheese.
* Remove the skillet from heat, and mix the gnocchi with the wine and bacon sauce. Pour the egg and cheese mixture on top, and combine. Top with lots of freshly cracked pepper, and parsley if you have it.
Dreaming? of my last meal in Disney World at Teppan Edo in "Japan"