{"id":4940,"date":"2024-12-09T22:22:02","date_gmt":"2024-12-09T22:22:02","guid":{"rendered":"https:\/\/www.roguechef.com\/?p=4940"},"modified":"2024-12-09T22:22:05","modified_gmt":"2024-12-09T22:22:05","slug":"gnocchi-gorgonzola-and-bacon","status":"publish","type":"post","link":"https:\/\/www.roguechef.com\/?p=4940","title":{"rendered":"Gnocchi, Gorgonzola, and Bacon"},"content":{"rendered":"\n
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I just returned from AWS re:Invent and am ready for some solid food. AWS feeds a great breakie and lunch but leaves you to the tender mercies of Las Vegas for dinner. While Las Vegas has some world-class restaurants, they are booked for vendor private events. One saving grace is Asia Noodle in the Venetian; they are a world-class restaurant for Asian night market food. I’ve eaten at least one dinner there every re:Invent since 2012.<\/p>\n\n\n\n

But now I am home, locked in the ice and snow, and want a hearty meal; poking in the freezer, I find a package of frozen gnocchi and a package of bacon along with some frozen peas. I have a bit of Gorgonzola, a small block of mozzarella, and a dusting of Parmesan in the fridge. This screams Alfredo. But for that unique roguechef twist, I’ll cook my gnocchi, brown them off in the rendered bacon fat, and build an Alfredo sauce in the pan, adding various herbs and peas for color.<\/p>\n\n\n\n

I’ll serve with Parmesan to dust when I serve, keeping the black pepper grinder close by on a coarse setting. Maybe serve with a good green salad (A Caesar salad would not be out of place here) and some good crusty Italian bread.<\/p>\n\n\n\n

From Wikipedia:<\/p>\n\n\n\n

Gnocchi are a varied family of dumplings in Italian cuisine. They are made of small rolls of dough, such as those composed of a simple combination of wheat flour, potato, egg, and salt. Variations of the dish supplement the simple recipe with flavour additives, such as semolina flour, cheese, breadcrumbs, cornmeal or similar ingredients, and possibly including herbs, vegetables, and other ingredients. Base ingredients may be substituted with alternatives such as sweet potatoes for potatoes or rice flour for wheat flour. Such variations are often considered to be non-traditional.<\/em><\/p>\n\n\n\n

Gnocchi are commonly cooked in salted boiling water and then dressed with various sauces. They are usually eaten as a first course (primo) as an alternative to soups (minestre) or pasta, but they can also be served as a contorno (side dish) to some main courses. Common accompaniments of gnocchi include melted butter with sage, pesto, and various sauces. Gnocchi may be homemade, made by specialty stores, or produced industrially and distributed refrigerated, dried, or frozen. Small soup gnocchi are sometimes made by pressing the dough through a coarse sieve or a perforated spoon.<\/em><\/p>\n\n\n

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Bacon Gorgonzola Gnocchi<\/h2>\n
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Gnocchi lightly fried in bacon fat, then tossed into a simple alfredo of bacon, cheeses, and herbs<\/span><\/div>\n
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Prep Time <\/span>5 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time <\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time <\/span>25 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>2<\/span> people<\/span><\/span><\/div><\/div>
Course: <\/span>Dinner, Pasta<\/span><\/div><\/div>
Cuisine: <\/span>Global<\/span><\/div><\/div>
Calories: <\/span>494<\/span><\/div><\/div><\/div>\n <\/div>\n<\/div>\n
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Ingredients
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