1 tablespoon olive oil
1 large brown onion, coarsely chopped
1-2 garlic cloves, thinly sliced
4 short-cut bacon rashers, coarsely chopped
200 grams button mushrooms, thinly sliced
1/2 cup white wine
400 grams can diced tomatoes
120 grams baby spinach leaves
500 gram package shelf-fresh gnocchi
200 grams bocconcini, drained, torn in half
Heat oil in a large heavy-based
saucepan over medium heat. Cook the onion and garlic, stirring, for 1
minute. Add bacon and cook, stirring, for 3-4 minutes or until bacon is
light golden. Add mushroom and cook for 3-4 minutes or until mushroom is
soft. Add the wine. Cook, scraping any bits
from the base of the pan, for 3-4 minutes or until wine reduces by
half. Stir in the tomato. Season with salt and pepper. Stir in the
spinach until it just wilts. Preheat oven to 350°F. Cook the
gnocchi in a large saucepan of salted boiling water following packet
directions. Drain. Add to tomato mixture. Stir to combine. Divide among six 1 1/3-cup
capacity ovenproof dishes. Top with the bocconcini. Place on a baking
tray. Bake for 20-25 minutes or until the bocconcini melts.
bacon recipe courtesy of: Kerrie Ray, Australian Good Taste, December 2010, page 63
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