Recipe for gnocchi with spiced Napoletana sauce, bacon bits and tons of cheese – yum!
300g Bacon Bits
500g Potato Gnocchi
1 sachet Tomato Paste
1 Onion – diced
20g Garlic – crushed
10g Oregano – leaves pulled from stem and chopped
150g Cherry Tomatoes – halved
300ml Napoletana Sauce
120g White Cheddar – grated
Water (from your pantry)
Salt and Pepper (from your pantry)
Olive Oil (from your pantry)
Before You Begin: Prepare your ingredients & cooking utensils. Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Preheat your oven to 220°C and bring a large saucepan of salted water to the boil for use in Step 2.
Washing Instruction: Wash your hands and cherry tomatoes well. Rinse your oregano thoroughly and drain on paper towel.
Gino’s Tip: Gnocchi is various thick, soft dough dumplings that may be made from semolina, ordinary wheat flour, egg, cheese, potato, breadcrumbs, cornmeal or similar ingredients. The dough for gnocchi is most often rolled out then cut into small pieces of about the size of a cork. They are then pressed with a fork or a cheese grater to make ridges that hold the sauce. Alternatively, they are simply cut into little lumps.
Step 1 – Spiced Napoletana: Heat a large frying pan over med-high heat, add a glug of olive oil and fry your diced bacon for 3-4 minutes until crisp. Transfer to your chopping board. Now sweat your diced onion, crushed garlic and chopped oregano for 4-5 minutes in the same pan. Add your tomato paste and paprika with a splash of water and cook for 2-3 minutes. Proceed to add your Napoletana sauce and bring your liquid to the boil, thinning with water if the sauce becomes too thick. Taste and season with salt and pepper to your liking.
Step 2 – Potato Gnocchi: Proceed to cook your potato gnocchi as per package instructions. Remove with a slotted spoon.
Step 3 – Assembling your Gnocchi: Mix your spiced Napoletana and potato gnocchi in a medium baking dish. Taste and season with salt and pepper, top with your crisp bacon, halved cherry tomatoes and grated white cheddar. Pop into the oven for 6-8 minutes until the cheese has melted and the sauce is hot and bubbly
To serve: Divide your spiced Napoletana potato gnocchi amongst your servings. Enjoy!
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