For those of you following along with April’s meal plan please forgive my absence and lack of recipe posting. Ollie and I caught matching colds and haven’t been doing much of anything this last week.
Side note: First time sick with a sick baby…happy to announce that we both survived and remained in decent moods.
Now, onto this recipe. It is delicious. Make sure you can find good gnocchi.
For this recipe I used a shelf gnocchi and it was pretty good. In the past I have used several different brands of frozen gnocchi, and they have ranged in quality and price. Maybe one day I will attempt making gnocchi from scratch…but until then…
On another note, I always get so self conscious when I am looking for the gnocchi at the grocery store and need to ask for assistance. I say what I am looking for confidently the first time, the grocer usually questions what it is, then I second guess how to say gnocchi and it becomes slightly awkward.
So we are all on the same page:
Lets get to this delicious recipe. Enjoy!
- 8 strips of bacon, cooked crispy and crumbled
- 16 ounces of potato gnocchi
- 2 cups thinly sliced/shaved brussels sprouts
- 1 1/2 cups broccoli florets
- 1/2 stick butter
- 2 cloves minced garlic
- Salt and pepper, to taste
- Shredded mozzarella cheese
In a large skillet, cook bacon until crispy and let drain on a plate lined with paper towels. Reserve 2 tablespoons of bacon fat.
In a medium pot, bring water to a boil. Do not add gnocchi yet as it cooks fairly quickly.
In the same skillet you cooked the bacon in, add in reserved bacon fat and place skillet over medium-high heat, add brussels sprouts and cook until softened. Add broccoli florets and cook until tender, about 7 minutes.
While the broccoli is cooking, add the gnocchi to the boiling water and follow instructions on gnocchi package for cooking.
- Melt butter in a sauce pan, when melted add garlic and cook until fragrant. Remove from heat.
Once gnocchi is done cooking, add to skillet with brussels and broccoli and toss to incorporate. Add garlic butter sauce and the crumbled bacon. Remove from heat and toss again. Season with salt and pepper, to taste, and top with mozzarella cheese.