gnocchi allo stracchino con bacon e pomodorini
gnocchi in stracchino sauce with bacon and roast tomatoes
Potato gnocchi are really easy to find nowadays, so we're going to save time and effort, take the 'pragmatic' pasta route, and use store-bought, pre-prepared gnocchi. I bought my gnocchi in UK Supermarket Waitrose, but many other UK chains now stock variations too.
WHAT YOU'LL NEED TO DO
(scroll down for the full method)
grate some cheese
cook the bacon
cut and cook the tomatoes
boil the gnocchi
warm the cream, make the sauce
combine the ingredients, sauce and gnocchi
gnocchi in stracchino sauce with bacon and roast tomatoes
INGREDIENTS
FOR FOUR PEOPLE
approx. 300g Stracchino
100ml single cream
4 smoked bacon rashers
250g cherry/baby plum tomatoes
PASTA
500g fresh gnocchi
MANTECATURA (?)
none, simply combine
METHOD
Dry fry the bacon until moderately crispy and then cut into small slivers, then set aside. Cut the tomatoes in half. Heat a non-stick pan to a high heat and then add a a splash of olive oil and cook the tomatoes, tossing regularly, until they begin to colour and soften a little. Take the pan off the heat and leave the tomatoes in it.
Put the cream into a Sauce/Tossing Pan and warm it on a medium heat. Don’t go anywhere near boiling, just heat it gently so that it begins to steam - add the stracchino, cut into small chunks, and stir until it’s all melted. Add a few tablespoons of grated parmesan or pecorino and stir those into the sauce too. Take the sauce off the heat or if you can, keep it on a super low flame. Don't let it boil or begin to dry up. At the same time start cooking the pasta.
Once the gnocchi are cooked to your liking, add them to the stracchino sauce with about half the tomatoes and bacon. Use the remainder to garnish each portion as you plate. Black pepper and more grated pecorino or parmesan on the top.
NUTRITION per serving
KCAL: 534
Fat (g): 27.5
Sat Fat (g): 16.2
Carb (g): 46.5
Sug (g): 4.4
Fibre(g): 4.4
Prot (g): 24.2
Salt (g): 2.07
