- Food and Cooking
Bacon and Spinach Gnocchi w/ Easy Gnocchi Pesto
Bacon and Spinach Gnocchi
With origins dating back to the Roman Empire, Gnocchi is a pasta for the ages. In centuries past, Gnocchi was traditionally made with Semolina flour and eggs, but rapidly changed with the introduction of potatoes to Europe in the 16th century. Today, these dumpling-like, bite sized pastas show up across multiple cuisines. I'd like to share my recipe for an American style Bacon, Spinach and Potato Gnocchi recipe that is easy to make and sure to please.
Gnocchi Pesto Sauce
- 1 Cup Fresh Basil (Packed)
- 2 Cloves Garlic
- 1/4 Cup Olive Oil
- Salt and Pepper to taste
Combine Basil and Garlic in a blender and pulse adding olive oil as you go. Refrigerate until ready to use.
- 3 Pounds Potatoes (Russet or Red Potatoes)
- 2 Cups All Purpose Flour
- 2 Large Eggs
- 1/2 Cup Vegetable Oil
- 1 Pound Bacon (Cooked until crispy)
- 1 Bunch of Fresh Spinach
- Salt & Pepper to taste
Amount - 12 Servings
Prep Time - 1 Hour
Cooking Time - 15 Minutes
- Start off by boiling the potatoes whole in lightly salted water. The potatoes should be soft enough that a knife will go through them with little resistance. Normally takes 35-45 minutes of boiling depending on the size of your potatoes.
- Once the potatoes are ready, immediately move them to an ice bath to cease cooking and cool so you can handle them.
- Using a fine grater or vegetable mill, start grating the potatoes into a large bowl. They should resemble very fine hash browns.
- Chop bacon and spinach with a fine chop and add to the potatoes and mix well.
- Sift flour on top of the potato mixture and create a well in the middle.
- Add lightly beaten eggs to the well and begin stirring, working from the center outwards. Once your dough ball has formed, remove from the bowl and knead for five minutes until the dough is dry to the touch.
- Divide the dough in half and begin to roll into a 3/4 inch dowel shape. Cut into 1 inch sections. Repeat with the other half until all the gnocchi are formed.
- Using the potato water from earlier, boil the gnocchi in two batches as to not overcrowd the pot. You'll know when the gnocchi are ready because they'll start to float. Once floating, remove from the water and move to another ice bath.
- Keep the gnocchi in the ice bath for a couple minutes then drain and toss with the 1/2 cup of vegetable oil. At this point, the gnocchi may be refrigerated or frozen for future use.
- To serve, heat one tablespoon of vegetable oil in a skillet on medium-high heat. Pan sear the gnocchi until they are golden brown on each side. Serve with gnocchi pesto and enjoy!
And there you go, Fresh Bacon and Spinach Gnocchi! It tastes good and is good for you. Impress your guests with this simple, but elegant meal. If you'd like to make a Gnocchi recipe of your own, you'll find that Mario Batali's Gnocchi Recipe is a great base for your creation! Thanks for reading and keep it cooking.