My kids’ friends are good sports. They follow my quirky rules (no Minecraft or Wii before 3 p.m. unless there’s a valid excuse like a broken bone or a rough day, no drinks in the den, don’t chase the dog, and — most importantly — love is the final rule). They really are great about it.
They also serve as my taste-test crew. With only a few exceptions, these kids will try whatever I set in front of them. Some even signed up for my local “Gross Foods” class on purpose. They don’t always ask what they’re eating until after the first bite — and I love them for that adventurous spirit.
Last week I introduced a new recipe to a group of them. After seeing Maria and Josh’s crispy gnocchi, I went on a gnocchi kick and figured a lunch for ten people was a perfect opportunity. I set a large pot of water to boil, grabbed a few boxes of my favorite gnocchi, and checked the pantry.
I adore handmade gnocchi when someone else makes them. I’m the kitchen DIY queen, but homemade gnocchi and I don’t get along — I mess them up every time. For now, boxed gnocchi from Delallo works great for me. I’ll try making them properly again someday.
I pulled Gorgonzola and Romano cheeses, some bacon (and the bacon grease — you do save yours, right?), and salt and pepper. I melted two tablespoons of bacon drippings in a heavy skillet, drained the boiled gnocchi thoroughly, and added it to the hot fat. I crisped the gnocchi along the edges, grated mozzarella and Romano over the top, salted and peppered to taste, tossed in a few nubs of Gorgonzola, and added a splash of the gnocchi cooking water. That last step is important.
Do you know how valuable pasta water is? A splash of starchy pasta water plus a handful of grated cheese becomes a silky sauce. It helps the cheese melt and coat the gnocchi. Pasta water also improves bread dough texture and — if cooled — can even be used to water plants in a pinch. Don’t pour it away.
Describing the way the kids finished their plates is an exercise in understatement. Watching them devour the gnocchi I thought of words like Hoover, locusts, disapparating and black holes — dramatic, but accurate. In short: it disappeared fast.
I made the dish again two days later, this time crisping real bacon pieces and finishing with fresh parsley, and it was an even bigger hit. Clearly I was firmly on a gnocchi bender.
I’ll leave you with one last anecdote before the recipe. My ten-year-old, blond-haired and blue-eyed, approached me this morning and asked, “Mom, can we have gnocchi for lunch? Or as I like to call it, guh-naw-chee? Get it? ’Cause I gnaw on it? Guh-naw?” Phonics humor runs in the family, apparently. So now I have to go make my boy some “guh-naw-chee.”
Creamy Bacon Gorgonzola Gnocchi
Rebecca Lindamood
Ingredients
- 2 1 lb boxes gnocchi
- 1/2-3/4 of a pound of sliced bacon cut cross-wise into 1/2-inch strips
- 1-4 tablespoons crumbled Gorgonzola cheese to taste (substitute mozzarella or fontina if you prefer)
- 1 cup shredded mozzarella
- 1/4 cup grated Romano cheese plus extra for serving
- 2 thinly sliced green onions green part only
- 1/4 cup parsley finely chopped
Instructions
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Bring a large pot of water to a boil.
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In a large, heavy skillet over medium-high heat, cook the bacon until browned and crisp-chewy. Transfer the bacon with a slotted spoon to a paper towel–lined plate. Reserve 2 tablespoons of the bacon drippings in the pan.
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Cook the gnocchi according to package directions in the boiling water. Use a sieve or slotted spoon to transfer the cooked gnocchi to a colander and drain.
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Return the pan with the reserved bacon drippings to medium-high heat. Add the drained gnocchi and toss to coat. Cook, stirring frequently, until the gnocchi is golden on most surfaces. Reduce heat to medium, add all the cheeses and a generous spoonful of the gnocchi cooking water. Stir gently, adding more pasta water if needed to help the cheese melt and form a sauce. Stir in the bacon, sliced green onions, and parsley. Serve hot with extra Romano if desired.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the exact ingredients you use with your preferred nutrition calculator.
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