All of that to say, I am super glad I had all the ingredients and that I remembered that I wanted to make this. It is GOOD. And 20 minutes for a restaurant quality meal from scratch? YES please. This would be wonderful with a big green salad and some crusty garlic bread. But even just on its own, scarfing it down from a bowl, was super satisfying and delicious.
Gnocchi doesn't take a long time to cook - it actually takes a lot longer to get the water to boil. But you can saute and bacon and veggies while you wait for the water to boil - that's how you can do it so quickly.
Cook up the bacon, add the veggies, and then the sauce makes itself in the pan. Add back in the gnocchi and voila!!
Cauliflower Gnocchi with Bacon, Mushrooms, and Spinach
4 slices thick cut bacon
8 oz. baby bella mushrooms, sliced
2 cloves garlic, minced
1 tsp. Italian seasoning
1 cup milk
1/4 cup shredded parmesan cheese
2 cups spinach
2 cloves garlic, minced
1 package cauliflower gnocchi
4 oz. reduced fat cream cheese1 tsp. Italian seasoning
1 cup milk
1/4 cup shredded parmesan cheese
2 cups spinach
Bring water to boil in a large saucepan.
Meanwhile, cut the bacon into bite sized pieces and begin to cook over medium heat in a large skillet. When the bacon is about half way done, add the mushrooms and garlic. Continue to stir and cook til the bacon is done and the mushrooms are soft.
Once the water starts boiling, add the gnocchi to the saucepan and reduce heat. Boil for 2-3 minutes or until the gnocchi floats to the top. Drain.
Add the cream cheese and Italian seasoning to the skillet and stir well to incorporate everything. Add the milk and parmesan, and whisk until the cream cheese is incorporated.
Chop the spinach, then add to the skillet. Stir until slightly wilted, then add the gnocchi and cook and stir a few minutes until the sauce begins to slightly thicken.
Serves 4.
- I
No comments:
Post a Comment