Since Luke wasn’t here for dinner, I decided to try a new recipe tonight- Kevin and Amanda’s Ham and Cheese Gnocchi, made with ham, peas, and potato gnocchi. It was okay, but ever since I made ricotta gnocchi, potato gnocchi just can’t stand up to it. I loved the colors the ham and peas provided; next time I make it I will probably do bacon, asparagus, and ricotta gnocchi. That will be yum!I’m going to post the revised recipe here for my future reference:
Asparagus and Bacon Gnocchi
1 tablespoon butter, 1 tablespoon oil
2 cups diced onion
12 oz cooked bacon, diced
1 cup low-sodium chicken broth (don’t know yet what I will do with this, since gnocchi doesn’t need cooked)
1 1/2 cups water (ditto)
1 lb. asparagus, chopped and steamed
1/2 cup heavy cream
salt and pepper to taste
2 batches of ricotta gnocchi
2 cups shredded cheese (Swiss, Monterey Jack, Gruyere, or Pepper Jack)
Melt the butter and oil in a large ovenproof skillet over medium heat. Add the onions and cook until softened and golden brown. Add the bacon, asparagus, maybe just the chicken broth (but have some water on hand if looks too thin), cream, 1 tsp. salt, and pepper to taste; continue to cook until just simmering.
Add the gnocchi and stir well. Sprinkle the cheese over the top and broil until golden and bubbly, about 3 minutes.
This is what I am going to be working with. Wish me luck.