Monday, January 06, 2014


yields six servings 

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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