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"!
Baked gnocchi with bacon, tomato and mozzarella
- 18oz store-bought gnocchi
- 8 to 9oz bacon -- chopped (10 slices)
- 2 garlic cloves -- crushed
- 1 teaspoon smoked paprika
- 14oz fire roasted tomatoes
- 1 tablespoon tomato paste
- 1/4 c tomato sauce
- 1 handful cherry tomatoes -- halved
- 1 teaspoon sugar -- used brown sugar
- 2 to 3 tablespoons cream/yogurt -- omitted
- salt & pepper to taste
- 2 teaspoons dried parsley (divided)
- 4oz mozzarella , shredded
- 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), 1 teaspoon 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. Sprinkle with remaining parsley. Let rest 5 mins before serving.