Baked Gnocchi with Bacon, Tomato & Mozzarella

(originally made 10/21/2013)

Getting cooler here in New England and I've started looking for heartier, comfort food-type recipes.    I had a few roma tomatoes left from a trip to the farm, and some gnocchi in the freezer, so thought that I'd make this recipe up for dinner tonight.  

I only used about 10 slices of bacon, the remainder of a package.   The canned tomatoes and fresh tomatoes I ran through the food processor, along with the paste and sugar.     Neither of my guys like chunks of tomato.   It looked a little skimpy, since I was doubling the gnocchi, so I added about 1/4c of tomato sauce.   Got distracted and forgot to add the cream/yogurt, we didn't miss it.  Next time I might stir in a little ricotta. 

I baked this in a 13x9, for 10 mins at 400, then flipped the broiler on to brown up the cheese on top.   Thank you Alida, this recipe certainly is "Simply Delicious"!

* Exported from MasterCook *

             Baked gnocchi with bacon, tomato and mozzarella

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 18oz                  store-bought gnocchi -- (I used 2 pkgs)
  8 to 9oz                bacon -- chopped (10 slices)
  2                     garlic cloves -- crushed (used jarred minced)
  1           teaspoon  smoked paprika
  1                tin  chopped tomatoes --  (used 14oz fire roasted)
  1         tablespoon  tomato paste
1/4 c tomato sauce
  1            handful  cherry tomatoes -- halved, used regular
  1           teaspoon  sugar -- used brown sugar
  2        tablespoons  cream/yoghurt -- (2 to 3) (forgot!)
                        salt & pepper to taste
4oz  mozzarella -- sliced (used shredded)
1       large handful fresh parsley -chopped (sprinkled dried parsley on top after baking)

Pre-heat the oven to 400°.  Bring a large pot of salted water to a boil.

Make the sauce:
Run tomatoes, paste and sugar through a food processor.
Heat the skillet to medium.   Fry bacon til crisp and the fat is mostly rendered.   Drain off most of the fat.   Add garlic and paprika, stir and cook for about 30 seconds.    Add tomato mixture and simmer 5 mins.    Stir in cream (forgot this), parsley and salt & pepper if desired. 

Cook the gnocchi in the salted water until it floats.   Drain and add to sauce.  
Pour into an oven-proof dish and top with the mozzarella.   Bake for 10 minutes until the mozzarella is melted and golden.   Let rest 5 mins before serving. 



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