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Gnocchi alla Gricia

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Gnocchi alla Gricia

with bacon, arugula, pine nuts and a bruschetta appetizer

Informations supplémentaires
40 min. | 799 kcal | easy | Signature | Printable version
1. Setup Preheat the oven to 400°F. Cut the tomatoes into small cubes. Chop the shallot and the basil. Thinly slice the mushrooms and ciabatta bread. Cut the bacon into pieces. Bring a pot of water to a boil for step 4.
2. Prepare the bruschetta mixture In a bowl, mix the tomatoes with the shallot to taste, basil, a drizzle of oil, salt and pepper. Add a dash of Balsamic vinegar if desired. Set aside.
3. Cook the bread Place the slices of bread on a baking sheet lined with baking paper. Brush with a drizzle of oil. Bake the bread slices 8-10 minutes in the oven until browned. Reserve.
4. Cook the bacon Add the gnocchi to the pot of boiling water and cook 2-4 minutes or until they float to the surface. Keep 180 2P | 270 3P ml of pasta water and drain. Add the bacon pieces to a pan over medium-high heat and cook 5-7 minutes until cooked through. Remove from the skillet. Add the mushrooms and cook for 4-6 minutes.
5. Prepare the gnocchi Add the gnocchi, cooking water, grana padano and black pepper to the pan. Mix and cook for 1-2 minutes. Add the bacon.
6. Plate your dish Garnish the croutons with the tomato mixture and serve as an appetizer. Serve the gnocchi topped with pine nuts and arugula afterwards. Bon appétit!
2unitTomato(es)
1unitCiabatta Bread
1unitBasil
500gGnocchi O Sole Mio
132gBacon
45gGrana Padano Cheese
120gCremini Mushrooms
40gArugula
20gPine Nuts
1unitShallot
What you need pan, pot, strainer, tongs, bowls
799 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 80g
27%
fat 43g
66%
cholesterol 63mg
21%
fiber 8g
32%
protein 26g
saturated 14g
70%
sodium 1061mg
44%
sugar 9g
trans 0g
vitaminA 0mg
vitaminC 0mg
iron 0mg
calcium 0mg
potassium 0mg