Gnocchi is also the name given to the dry whimsical shape pasta family. They originate in the Campania region in the South of Italy. Their shape is fashioned after an empty grooved cone. They are usually 32 mm long whereas their thickness is between 1,15 and 1,30 mm. Gnocchi can be served with light tomato or meat sauces; it is also superb with pesto. Unfortunately, tonight none of these options were a possibility, but a quick look inside the refrigerator put some creative wheels in motion. As I have mentioned before, if you have a well stocked pantry, and this includes the refrigerator and the freezer, you can always put something together. On a few occasions, even you will surprise yourself, like I did tonight.
Not only did i come out with a great new recipe, I have also discovered a new pasta shell to work with! If you can't find gnocchi shaped pasta in your supermarket, try orecchetti, fussilli or any other shells or ridge shapes. Also go to my store on the right and look under gourmet food. The sauce is also delicious with real gnocchi, like the one in the main photo above from Flickr.
8 oz DeCecco Gnocchi or gnocchi shaped pasta
1/2 pckg frozen spinach (4 oz)
4 strips bacon
2 Tb butter
2 garlic cloves
1/2 Cup heavy cream
1 TB shredded mozarella
1 cup grated Parmesan cheese
Boil gnocchi with spinach 10 minutes. Drain and set aside.
Cook 4 strips bacon in microwave 5 minutes. Cut in 1 in. pieces
In another pan melt 2tb butter. Saute 1/2 onion and garlic cloves. Remove garlic and discard.
Add 1/2 cup heavy cream, Boil down until thickened.Add 1 tb mozzarella stirring until it melts. This will add body to the sauce.
Add the cream sauce to the gnocchi and spinach.
Add the bacon pieces
Add 1/2 cup of the parmesan cheese
Serve immediately and pass the extra parmesan around.