Friday, July 22, 2011
Pan Fried Gnocchi With Bacon and Cambozola
It's been searing hot here. And humid. Don't even get me started on what the humidity has done to my hair. I like a dry heat, given the opportunity to choose my weather.
The heat and a decent amount of rain have made my garden totally kick-ass. I check/admire the lushness every day and it seems to grow a foot overnight. It's almost like someone gave it steroid injections when I wasn't looking! Must be all that manure I lovingly spread on it that day in late May. My curses then are my rewards now.
You should see my chard. It's gorgeous. The showpiece of the garden until the tomatoes start ripening. Squash blossoms are a close second. Just you wait and see what I'm going to whip up with those!
With the extreme heat comes extreme laziness and my kitchen efforts have to be quick, with as little heat as possible being exported from the stove. That's kinda why this recipe rocks. You can still have a little pasta and it doesn't heat up the whole house. By now you are aware of my affinity/addiction to bacon, and seeing as I hadn't posted about bacon and pasta since this Mac 'n Cheese it was about time. Digging around in my pantry unearthed some gnocchi. I pan fried these babies in bacon fat, which gave them a little crispy edge, with incredible amounts of flavour. I added the chard because at this point I need all the vehicles for chard I can get. The cambozola cream wraps it all up nicely in a velvety smooth and yet light sauce. Seriously done making this in 15 minutes. Leaving the rest of the summer night to go out and play.
Pan Fried Gnocchi with Bacon and Cambozola
10 pieces of bacon, chopped
2 500 g pkg potato gnocchi
3/4 cup 18% or whipping cream
150 g cambozola or borgonzola cheese, with the rind, about 1 cup diced
1/8 tsp chili flakes
4 cups packed Swiss chard or arugula
fresh herbs such as parsley or dill for garnish
Heat a large non stick frying pan over medium heat. Add the bacon and cook until crisp. Remove bacon and set aside. (If not using bacon, just add 2 tsp canola oil to frying pan and proceed.) Add one package of gnocchi and cook often until golden brown, about 5 minutes. You may need to add a bit more oil to the pan and cook the second package of gnocchi. Meanwhile, pour cream into a large sauce pan and set over medium heat. Add the cream and cheese and chilies, stirring often until cheese is melted and smooth, about 4 minutes. Remove from heat and stir in the chard until it's wilted, then add the browned gnocchi and reserved crisp bacon. Stir to combine and dish into bowls. Sprinkle with something green and herby. Give a grind of black pepper and salt, if you like. Serves 4. Adapted from Chatelaine.