Friday, March 4, 2011
If you haven't ever had gnocchi, you are seriously missing out. Soft, puffy pasta dumplings that seem to melt in your mouth. If you are a texture-person, you will love this recipe. This is my husband's favorite pasta sauce right now. It's very similar to the mushroom-pancetta pasta, but we altered it based on what we had in the house.
1 package potato gnocchi
1 tablespoon butter
1 tablespoon extra virgin olive oil
1/3 cup shallots, chopped
3 cloves garlic, chopped
5 oz. sliced mushrooms, rinsed and dried (or 1 small pack)
4 strips of uncooked bacon, chopped
1/4 cup white wine
1 cup heavy cream
salt & pepper, to taste
freshly grated parmesan cheese, to serve
1 tablespoon parsley, chopped (optional)
1. Put butter and olive oil in a large nonstick pan, and heat over medium heat. Add shallots, garlic and mushrooms, and cook, stirring frequently, until softened.
2. Add the bacon to the pan and cook for another 3-4 minutes.
3. Add the white wine and cook until the alcohol has cooked off, about 1-2 minutes.
4. Pour in the heavy cream. Stir well and bring down to medium low heat. Cook gently for another 8 minutes, until the sauce has thickened.
5. Meanwhile, bring salted water to a boil and cook gnocchi according to box directions. (Usually gnocchi only takes 2-3 minutes to cook). Drain and put the gnocchi into the sauce pan and combine well.
6. Season with salt and pepper, to taste.
7. Sprinkle with fresh parmesan cheese and parsley, and enjoy!