Winter officially made its grand entrance today in Melbourne. It’s been a shade of cool grey 8 (think Copic markers). Thick fog descended upon us in the CBD from mid-morning and decided to stay for the rest of the day. M-i-s-e-r-a-b-l-e! What happened to the eternal sunshine that we boasted of downunder? Gah!!!!
On days like these, all I want is a plate of comforting carbs to soothe the sadness away. Preferably one that can be whipped up in no time and accompanied by a nice glass of vino. Like this simple and delicious pan-fried gnocchi with tomato, bacon and basil.
I’ve never been a big fan of gnocchi. Just as I’m not a big fan of mashed potato or other mushy potato products. I’d usually enjoy a couple mouthfuls and that’s about it. It’s probably something to do with the cloying texture of mushed-up taters – not my thing. Pan-fried gnocchi however, has a slightly crisp exterior and chewy insides which I recently grown to love.
The standard way to cook gnocchi is to boil them like you would any other pasta before pan-frying them. I like frying them directly, skipping the boiling process. I find that with this method, it produces a puffed up, crispier gnocchi which is super yummy.
Going along with the idea that this is a quick and easy meal, I’ve used store-bought gnocchi and canned tomatoes. Can’t get simpler than this. Prep time 2 minutes. Cooking time 15- 20 minutes. Oh yes.
Pan-fried gnocchi with tomato, bacon and basil
Serves 2 hungry fellas or 4 regular people
1 x 400ml can of crushed or chopped tomatoes
Large handful of basil leaves, torn
2 strips of smoked bacon, sliced
1 clove of garlic, crushed
50g of grated parmesan
1/2 tsp of sugar
Salt and pepper for seasoning
Heat a good drizzle of olive oil in a pan, add gnocchi (you can pre-boil them first if you wish, but I didn’t) and fry till slightly puffed up and golden (about 7 – 10 minutes). Add garlic and bacon, fry for about 3 minutes or until aroma of fried bacon is wafting through the entire house. Add tomatoes and warm through. Season with sugar, salt and pepper. Stir through torn basil leaves. Serve with another drizzle of good olive oil and grated parmesan. Done!