PASTA WITH ESCAROLE
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente, about 10 minutes. Add the escarole and cook, stirring occasionally, until tender, about 2 more minutes.
- Meanwhile, toast the pine nuts in a large skillet over medium-high heat, about 1 minute. Add 1 tablespoon olive oil, the breadcrumbs, and salt and pepper to taste; cook until golden, about 2 minutes. Transfer the mixture to a plate. Wipe out the skillet, add the pancetta and cook until crisp, about 5 minutes. Transfer to paper towels and blot dry.
- Add the remaining 1 tablespoon olive oil to the skillet, then add the garlic and jalapeno and cook until fragrant, about 1 minute. Drain the pasta and escarole, reserving 1 cup cooking water, and add to the skillet. Add half of the pancetta and toss, drizzling in enough pasta water to moisten. Season with salt and pepper.
- Divide the pasta among bowls, top with the breadcrumb mixture, remaining pancetta and the parmesan. Drizzle with olive oil.
Nutrition Facts : Calories 568, Fat 23 grams, SaturatedFat 6 grams, Cholesterol 20 milligrams, Sodium 140 milligrams, Carbohydrate 71 grams, Fiber 3 grams, Protein 21 grams
GNOCCHI WITH BACON AND SWEET PEAS
Provided by Aaron McCargo Jr.
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil over medium heat. Add the gnocchi and cook for 5 to 6 minutes.
- In a large skillet over medium heat add bacon and cook until slightly crisp. Discard the excess fat. Add the garlic and thyme and cook for 30 seconds. Drain the gnocchi and add it to the pan. Stir in the butter, then add the peas, a pinch of black pepper, and a pinch of salt and mix to combine. Add the lemon juice and allow flavors to blend. Taste and season with salt and pepper, if needed. Transfer the gnocchi to a serving bowl and serve.
GNOCCHI WITH CORN, MUSHROOMS AND BACON
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Meanwhile, heat the olive oil in a dutch oven or other large wide pot over medium-high heat. Add the bacon and cook, stirring occasionally, until lightly browned, about 3 minutes. Add the mushrooms, season with salt and cook, stirring, until tender and lightly browned at the edges, 3 to 5 minutes. Add the corn, season with salt and cook, stirring occasionally, until crisp-tender, about 3 minutes. Stir in the white and light green scallion parts, season with salt and pepper and keep warm over low heat.
- Add the gnocchi to the boiling water and cook as the label directs. Reserve 1 1/4 cups cooking water, then drain. Add 1 cup cooking water and the butter to the pot with the cooked vegetables. Increase the heat to medium and cook, stirring and scraping up the bottom of the pot, until the butter melts and a light brown sauce forms, about 30 seconds.
- Add the gnocchi to the pot with the vegetables and stir to coat, adding more cooking water, 1 tablespoon at a time, if it seems dry. Stir in the Parmesan and season with salt and pepper.
- Divide the gnocchi among shallow bowls. Top with more Parmesan and the dark green scallion parts.
Nutrition Facts : Calories 450, Fat 27 grams, SaturatedFat 13 grams, Cholesterol 59 milligrams, Sodium 953 milligrams, Carbohydrate 45 grams, Fiber 4 grams, Sugar 9 grams, Protein 13 grams
GNOCCHI WITH TWO CHEESES & BACON
A great and speedy alternative to pasta, but just as filling
Provided by Sara Buenfeld
Categories Dinner, Pasta
Time 10m
Number Of Ingredients 7
Steps:
- Put a pan of salted water on to boil for the gnocchi. Meanwhile, slice the spring onions and blue cheese. Spoon the mascarpone into a large deep frying pan. Add the blue cheese and spring onions and leave to melt over a medium heat.
- Stir the mascarpone mixture. Tip the gnocchi into the boiling water and cook for about 3 minutes, until they rise to the surface.
- Add the spinach in large handfuls to the cheese mixture and stir until just wilted. Crumble in half the bacon. Skim the gnocchi from the pan with a draining spoon, stir into the cheese mixture, then crumble over the remaining bacon. Serve with salad and crusty bread.
Nutrition Facts : Calories 576 calories, Fat 41 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 38 grams carbohydrates, Fiber 3 grams fiber, Protein 16 grams protein, Sodium 2.61 milligram of sodium
GNOCCHI WITH BACON AND TOMATO
Using our straightforward technique for making gnocchi, create quick and simple recipes like this dish of gnocchi tossed with bacon and fresh tomato sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 8
Steps:
- In a large skillet, cook bacon over medium-high until crisp. Drain on paper towels; pour out all but 2 teaspoons fat from skillet. Add tomatoes, garlic, and red-pepper flakes; season with salt and pepper. Cook until tomatoes begin to break down and sauce is chunky, 6 minutes. Add gnocchi and bacon. Toss until gnocchi are heated through andcoated with sauce. Sprinkle with parsley and Parmesan; serve immediately.
Nutrition Facts : Calories 301 g, Fat 5 g, Fiber 3 g, Protein 11 g
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