makes four servings
1 package prepared gnocchi (4 serving size package)
4 slices bacon, chopped
½ whole medium onion, finely diced
3 cloves garlic, minced and divided
2 cups canned crushed tomatoes
crushed red pepper, to taste
salt to taste
1 tablespoon olive oil
4 cups arugula, washed and coarsely chopped
½ cups loose basil leaves, optional
Bring a pot of water with 1
tablespoon salt to a boil for the gnocchi. When it boils, boil the
gnocchi for 2-4 minutes, as package directs. Cook just until the gnocchi
floats to the top of the boiling water. Drain off the water and set
the gnocchi aside until ready to use.
Meanwhile, make the marinara. Heat a large skillet to medium heat
and add the bacon. Stir and cook for 5 minutes or so until bacon is
browned at the edges but still somewhat soft. Add the onion to the bacon
and cook for 2 minutes more, stirring.
Add half the garlic to the onion mixture and stir for 90 seconds,
then add the crushed tomatoes. Taste the marinara, and add as much
crushed red pepper and salt as you’d like. Let the sauce simmer very
gently while you prepare the arugula.
Heat a separate skillet to medium heat with a drizzle of olive oil.
Add the arugula and remaining garlic with a sprinkle of salt and saute
for 90 seconds until wilted and crispy around the edges. Remove pan
from heat and set aside.
Right before serving, add the drained cooked gnocchi and basil leaves to the marinara. Stir together.
Serve each portion of gnocchi topped with a bit of garlic arugula. Drizzle with good olive oil.