Gnocchi With Two Cheeses Bacon Food

BEEF & BACON GNOCCHI SKILLET

Steps:

• Preheat broiler. Cook gnocchi according to package directions; drain., Meanwhile, in a large cast-iron or other ovenproof skillet, cook beef and onion over medium heat until beef is no longer pink, 4-6 minutes, breaking meat into crumbles. Drain., Stir in half the bacon; add gnocchi, water, cream and ketchup. Bring to a boil. Cook, stirring, over medium heat until sauce has thickened, 3-4 minutes. Add salt and pepper. Sprinkle with cheese., Broil 3-4 in. from heat until cheese has melted, 1-2 minutes. Top with tomatoes, green onions and remaining bacon.

GOAT CHEESE GNOCCHI WITH BACON, DATES AND KENTUCKY WINE SAUCE

Steps:

• Combine the goat cheese, ricotta and eggs in a large bowl and mix until smooth and homogenous. Add 1/2 cup of flour and stir until combined. Being careful not to overwork the dough, add more flour, 2 tablespoons at a time, until the dough is smooth and supple (not sticky). If you add too much flour or stir too much you will have very dense little gnocchi and this is not what you want. Wrap the dough in plastic wrap and chill in the fridge for 30 minutes.
• Meanwhile put on a large pot of water to boil.
• On a lightly dusted surface, press and shape the dough into an 8-by-14-by-1/2-inch rectangle. With a floured sharp knife, cut the rectangle into 1-by-1/2-inch pieces. Using a fork on a dusted surface, shape the gnocchi by pressing a piece of the dough into the back of the fork slightly to create ridges, then roll it down the fork toward the work surface to form it into a dumpling. If the dough begins to stick, flour the fork and your fingers. Place the finished gnocchi on a floured cookie sheet. Repeat with the remaining dough.
• When the water comes to a boil, prepare an ice bath. Season the boiling water with salt. Cooking in batches, place the gnocchi in the water with a slotted spoon and give them a quick stir to prevent them from sticking to the bottom of the pot. Cook until all the gnocchi rise to the surface, then cook an additional 1 to 2 minutes to cook through--the timing will depend on how long they take to rise, about 4 minutes total. Immediately remove the gnocchi with the slotted spoon and put in the ice bath to stop the cooking. When they are cool, drain. They are now ready to be sauteed. Repeat with the remaining gnocchi.
• Heat a nonstick saute pan over medium heat. Add the bacon and cook until crisp (the fat will start to foam when this happens). Remove the bacon to a paper towel-lined plate with a slotted spoon. Add the gnocchi to the pan and sear in the warm bacon fat, about 2 minutes per side. Transfer the gnocchi to a plate. Add the dates to the pan. Whisk in the wine and vegetable stock and simmer until reduced by half, 2 to 3 minutes. Whisk in the butter. Add the gnocchi, bacon and salt and pepper to taste. Stir in 3 tablespoons of the parsley and toss to combine. Serve on a platter and sprinkle with the remaining parsley.

GNOCCHI WITH CORN, MUSHROOMS AND BACON

Steps:

• Bring a large pot of salted water to a boil. Meanwhile, heat the olive oil in a dutch oven or other large wide pot over medium-high heat. Add the bacon and cook, stirring occasionally, until lightly browned, about 3 minutes. Add the mushrooms, season with salt and cook, stirring, until tender and lightly browned at the edges, 3 to 5 minutes. Add the corn, season with salt and cook, stirring occasionally, until crisp-tender, about 3 minutes. Stir in the white and light green scallion parts, season with salt and pepper and keep warm over low heat.
• Add the gnocchi to the boiling water and cook as the label directs. Reserve 1 1/4 cups cooking water, then drain. Add 1 cup cooking water and the butter to the pot with the cooked vegetables. Increase the heat to medium and cook, stirring and scraping up the bottom of the pot, until the butter melts and a light brown sauce forms, about 30 seconds.
• Add the gnocchi to the pot with the vegetables and stir to coat, adding more cooking water, 1 tablespoon at a time, if it seems dry. Stir in the Parmesan and season with salt and pepper.
• Divide the gnocchi among shallow bowls. Top with more Parmesan and the dark green scallion parts.

GNOCCHI WITH BACON AND SWEET PEAS

Steps:

• Bring a large pot of salted water to a boil over medium heat. Add the gnocchi and cook for 5 to 6 minutes.
• In a large skillet over medium heat add bacon and cook until slightly crisp. Discard the excess fat. Add the garlic and thyme and cook for 30 seconds. Drain the gnocchi and add it to the pan. Stir in the butter, then add the peas, a pinch of black pepper, and a pinch of salt and mix to combine. Add the lemon juice and allow flavors to blend. Taste and season with salt and pepper, if needed. Transfer the gnocchi to a serving bowl and serve.

GNOCCHI WITH COTTAGE CHEESE & BACON

Steps:

• Prepare the gnocchi, according to package directions.
• While gnocchi is cooking, fry the pound of bacon in a skillet.
• Drain the bacon on paper towels and pat to remove excess grease.
• Cut or break (depending on how crispy you like your bacon) the bacon into 1-inch pieces.
• Drain the gnocchi and put back into boiling pot.
• Add cottage cheese and mix well.
• Add bacon pieces last to maintain crispness.
• Salt and pepper to taste, if desired.
• Leftovers can be heated in a pan with a little butter.