Gnocchi with Bacon, Spinach, and Tomato

photo (15)

Three things I LOVE about this recipe:

1. It took like 20 minutes.

2. Considering how FAST it was to make, I assumed the cooking process would be stressful but it was exactly the opposite.  It involves methodical step-by-step additions instead of tending to several things at once.

3.  No need to make a side. This thing covers the better part of the food pyramid.  Pasta, starch, veggies, meat, and cheese!

In short: I made a well-rounded meal like an ADULT in 20 minutes without crying a little or burning anything.  I am the greatest!!!

Now you make it:

Serves 4


2 strips of raw thick cut bacon, chopped
3 cloves garlic, minced
2 beefsteak tomatoes, diced
1/4 tsp crushed red pepper
2 tbsp dry red wine
1/4 tsp salt
1 lb gnocchi
5 cups fresh spinach
1/3 cup grated parmesean cheese


1.  Chop bacon, dice tomatoes, and mince garlic (I bought pre-minced garlic for this one).  Set aside tomatoes and garlic

2.  On medium heat, cook bacon in a large non-stick skillet, stirring occasionally, until it begins to brown, about 5 minutes. Add garlic, stir for about 30 seconds

3.  Add tomatoes and crushed red pepper. Cook and stir until tomatoes are almost completely broken down, about 5 minutes.  Stir in red wine and salt,  immediately remove from heat.

4.  Cook gnocchi in boiling water until they float, about 3-6 minutes depending on the package directions. While gnocci is cooking, place spinach in a collander.  Drain gnocchi over the leaves, wilting them slightly.

5.  Add gnocchi and spinach to the sauce in the pan.  Add parmesean cheese. Toss to combine.  Eat.

I topped with more cheese, because cheese. Italian parsley might be good too!

photo (13)

photo (14)

photo (16)

photo (17)


Adapted from: calorie count