Ricotta Gnocchi with Bacon and Fresh Herbs

March 7, 2019

Kory Cheshier

Some of the best pasta you’ve eaten out in Nashville quite possible came from Alfresco Pasta. You can find it at Produce Place, Turnip Truck, Green Door Gourmet, Sassafras Market, Market Tinwings and Delvin Farms. Here’s their ricotta gnocchi with bacon and fresh herbs.

Ingredients

12 ouncesAlfresco Pasta Ricotta Gnocchi

3 ouncesGifford’s Smoked Bacon, cut into small strips

6 largefresh sage and mint leaves

3 tablespoonsfresh parsley

1green onion, chopped

3 tablespoonschicken or vegetable broth

2 tablespoonsbutter

2-3 ouncesfreshly grated Parmesan or Asiago cheese

Sea salt

Freshly ground black pepper

Preparation

1. Bring 2 quarts of water to a boil in a heavy saucepan. Salt the water slightly.

2. Rough chop the herbs, and thinly slice about a tablespoon of the green part of the scallion. Chop the white end of the scallion.

3. Cook the bacon in a heavy skillet until crispy.

4. Add the gnocchi to the boiling water. Cook 3 minutes, or until the gnocchi floats. Strain gnocchi immediately and spread on a sheet pan and let rest 5 minutes.

5. To assemble the dish, work quickly. Melt butter over medium heat in a heavy large skillet. Add gnocchi and cook 5 minutes, turning only once, until gnocchi is browned. Add cooked bacon, fresh herbs, the white part of the green onion, and the stock. Saute 2 minutes over high heat until liquid has evaporated shaking pan constantly. Season with salt and pepper and sprinkle with green onion and cheese. Serve immediately.