10 Minute Gnocchi with Bacon, Peas, and Roquefort Cream Sauce (and Tofu, and Pot Pie)

The beginning of a new year typically starts with all sorts of healthy goals, hints, tips, aspirations, lies, etc. I’m going to backtrack into the completely opposite direction with this one. Bacon, cream, cheese… Holler!

Gnocchi

Menu planning around the holidays is tough for us, due to odd work hours and other last-minute things popping up. Rather than waste food we tend to under-buy. Unfortunately, this means we end up walking to the bar down the street for frozen pizza more frequently than we’d like.

I made this a couple of weeks ago. We had intended to be at a holiday party that night, so I didn’t have anything planned for dinner. Unfortunately, we both ended up working late so we had to miss it. I was totally brain dead, the fridge was stocked full of Christmas cookies, nearly-expired milk and a few random odds and ends but not much else.

I was going to throw together a pasta, but I found a package of gnocchi in the cupboard. I had a few pieces of bacon in the fridge, part of a carton of heavy cream left from Thanksgiving (yes, really – that stuff keeps forever), a little piece of Roquefort left from our cookie baking extravaganza the weekend before (a snack – it didn’t go in the cookies! although…hm…), some leftover walnuts from the cookies, and a bag of peas in the freezer. I could work with that.

10 Minute Gnocchi with Bacon, Peas, and Roquefort Cream Sauce

1 package of gnocchi
2-3 strips of bacon
2 garlic cloves, minced
1 cup heavy cream
a chunk of Roquefort cheese, broken into pieces (Or any creamy blue cheese – don’t use the crumbles. They’re gross)
1 cup of frozen peas
1/2 cup walnuts, chopped

Start a pot of water boiling. While the water boils, make the sauce.

Chop (or cut) the bacon into small pieces. A kitchen shears works well for this. Cook over medium-high heat, until it is browned and the fat renders off. This is a higher heat than I normally cook bacon on, but I was in a hurry. Keep it moving in the pan so it doesn’t burn.

Drain off most of the fat, and add the garlic to the pan. Cook until it is fragrant, but not browned.

Add the cream and the cheese, and stir until the cheese melts. Lower the heat to medium-low.

Add the peas.

When the water boils, cook the gnocchi according to the package. These only take 2-3 minutes to cook. Keep an eye on them!

Before draining the gnocchi, scoop out about a cup (or more) of the cooking water.

Drain the gnocchi, and add to the pan with the sauce. Stir to combine. Add some of the cooking water in until the sauce is the consistency you like it. I wanted it thin enough to coat all of the gnocchi, but not so thin that it was watery.

Serve with walnuts sprinkled over the top. Go to the gym tomorrow.

If you’re looking for something a little healthier, try this one.

Sweet Chili Lime Tofu with Greens
Tofu

Made pretty much exactly as written here.  I used regular rice instead of spiced quinoa, and I just steamed the greens (I used arugula) in the same pan. And I added some baby bell peppers. If I did it again, I’d double or triple the sauce.

And if you want to bounce back to the rich, creamy, totally un-Resolutiony things, here’s a killer pot pie recipe. It’s ridiculous.

Martha Stewart’s Chicken Pot Pie

Pot pie

Recipe is here. I usually use a store-bought pie crust, but this was a special occasion, so I made her thyme pie crust from scratch. It’s so good, but you will feel your rear end expanding with every bite. Yum.

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