Subj : BH&G 2694
To   : All
From : Dave Drum
Date : Thu May 13 2021 13:05:46

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Gnocci w/Peas & Bacon
 Categories: Pasta, Greens, Pork, Vegetables, Cheese
      Yield: 4 Servings
 
           Salt
      1 lb Frozen gnocchi
      3 oz Thick-cut bacon; in 1/2"
           - wide pieces
      4 tb Extra-virgin olive oil
      2 md Yellow onions; thin sliced
      2 c  Kale; stemmed, sliced thin
    1/2 c  Frozen peas
      1 ts Minced fresh thyme
           Fresh ground black pepper
      2 tb Grated Parmigiano-Reggiano;
           + more for serving
 
  Bring a large saucepan of salted water to a boil. Cook the
  gnocchi according to package directions. Reserve 1/2 cup
  of the cooking water, and drain.
  
  Meanwhile, in a large (12") nonstick skillet, cook the
  bacon over medium heat until crispy on both sides, about 5
  minutes. Transfer to a plate lined with paper towels and
  set aside. Pour off any fat from the skillet.
  
  In the same skillet, heat 2 tablespoons of the oil over
  medium-high heat. Add the onions and cook until they begin
  to brown, 3 to 5 minutes. Reduce the heat to medium and
  continue to cook, stirring occasionally, until the onions
  are limp and golden brown, 10 minutes more. Stir in the
  kale, peas, and thyme, season with salt and pepper to
  taste, and transfer to a small bowl.
  
  Wipe the skillet clean with a paper towel, and heat the
  remaining 2 tablespoons oil over medium-high heat. Add the
  gnocchi and cook, tossing occasionally, until they’re
  lightly brown, about 3 minutes. Gently stir in the onion
  mixture, bacon, kale, and Parmigiano, along with enough of
  the reserved cooking water to moisten and coat the
  gnocchi, about 4 tablespoons.
  
  Serve immediately, sprinkled with additional Parmigiano.
  
  Serves: 3
  
  Better Homes & Gardens | March 2015
  
  MM Format by Dave Drum - 27 March 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Haggis is a peppery pate that if it was French would be a delicacy.

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