PARISIENNE GNOCCHI WITH BACON AND TARRAGON
Provided by Food Network
Time 50m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Place oil and diced bacon in a 2-quart heavy-bottomed saucepan. Place pan over medium heat and cook, stirring occasionally, until fat is rendered and bacon is crispy. Set aside.
- Bring 4 quarts water to a simmer in a stockpot and line a sheet tray with parchment paper.
- Combine salt, 1 1/2 cups water and 12 tablespoons butter in a 2-quart saucepan and bring to a boil. Add flour all at once and stir constantly, making sure to not let the mixture stick to the bottom of the pan. Stir until a dough ball forms. Transfer dough to the bowl of a stand mixer fitted with the paddle attachment. With the motor running on low, add Gruyere, Dijon mustard and tarragon and mix until well incorporated. With motor still running, add eggs one at a time, making sure each egg is incorporated before adding another. Transfer dough to a medium pastry bag fitted with a large metal tip.
- Slowly pipe dough into boiling water, using a paring knife to slice off into 3/4-inch pieces. (Work in batches.) When gnocchi float, transfer to lined sheet tray and chill until cold.
- Heat 2 tablespoons butter in a saute pan until hot and bubbly. Add gnocchi to pan and saute until browned. Add cooked, cubed bacon and stir.
CHEESY GNOCCHI CASSEROLE WITH HAM AND PEAS
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the broiler to high heat.
- Melt the butter in a large ovenproof skillet over medium heat. Add the onions and cook until softened, about 3 minutes. Add the ham and thyme and continue to cook until the ham is lightly browned.
- Add the chicken broth and 3/4 cup water and bring to a simmer. Add the gnocchi, stir well, cover and cook until the gnocchi is slightly tender, about 5 minutes. Remove from the heat. Uncover and stir in the peas, cream, 1/4 teaspoon salt and 1/4 teaspoon pepper. Sprinkle the cheese over the top and broil until golden and bubbly, about 3 minutes. Serve.
PAN-FRIED GNOCCHI WITH BACON, ONIONS, & PEAS
From May 2007 issue of Fine Cooking Magazine. Hubby and I have never tried gnocchi and found the prep for this recipe to be very simple and the flavors excellent.
Provided by Ms B.
Categories Pork
Time 30m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- Bring a large saucepan of salted water to boil.
- Cook the gnocchi according to package directions.
- Reserve 1/2 cup of the cooking water and drain.
- Meanwhile, in a large 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 more minutes.
- Stir in the 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 are lightly browned, about 5 minutes.
- Gently stir in the onion mixture, bacon, 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.
Nutrition Facts : Calories 352.4, Fat 31.8, SaturatedFat 7.3, Cholesterol 21.7, Sodium 322.2, Carbohydrate 11.1, Fiber 2.1, Sugar 4.4, Protein 6.5
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