Florentine gnocchi

Florentine gnocchi

With all this fabulous bacon, and leftover gnocchi, I couldn’t help but make a Florentine gnocchi for dinner tonight. I have never been to Florence, and I imagine there is little Florentine about this recipe, but it is based on the common description of dish with spinach, bacon and cheese. When I make Florentine pasta I use a cream base with a little parmesan cheese and a beaten egg. I often add a little chicken, but this bacon is so flavoursome it is entirely superfluous. It did make for a delicious gnocchi sauce, filling the little depressions in the gnocchi.

Serves 2

3 cups gnocchi, cooked
3 rashers bacon, diced
1/2   onion, finely diced
1 tablespoon white wine
3 tablespoons cream
2 cup baby spinach leaves, roughly chopped
1/4 cup parmesan cheese, grated
1   egg, beaten
    freshly ground black pepper

Fry the bacon on a high heat till crispy. Turn the heat down and add the onion, cook gently until the onion is transparent. Add the white wine and evaporate off the alcohol. Add the cream, parmesan cheese, gnocchi and spinach. Stir till combined and the spinach is wilted. Ensure the sauce is bubbling, remove from heat and add the egg, stirring quickly to combine. Serve immediately with a garnish of grated parmesan and fresh ground black pepper.

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