Tuesday, September 21, 2010

gnocchi with bacon and tomato... 25 minutes

the goods:

5 slices bacon, thinly sliced
3 medium tomatoes, cored and diced medium
2 garlic cloves, smashed and peeled
1/2 teaspoon red-pepper flakes
1 package (15 to 16 ounces) frozen gnocchi (dried also works)
fresh parsley, chopped, for serving
shaved Parmesan, for serving

In a large skillet, cook bacon over medium-high until crisp. Drain on paper towels. Add tomatoes, garlic, and red pepper flakes to skillet; season with salt and pepper. Cook until tomatoes begin to break down and sauce is chunky, 6 minutes.

Meanwhile, cook gnocchi in boiling, salted water according to package instructions. Drain.

Add gnocchi and bacon to skillet and toss until coated. Sprinkle with parsley and Parmesan to serve.

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