Gnocchi and Spinach in Parmesan Cream Sauce
Ingredients
2 slices bacon
1 lb potato gnocchi
1 Tb unsalted butter
1 clove garlic, minced
2 Tb all purpose flour
1 1/4 C heavy cream
1/2 tsp salt
5 Tb Parmesan cheese, grated
2 C packed baby spinach
Directions
In a small saucepan, over medium-low heat, melt butter. Add garlic, sauteeing for 30 seconds. Whisk in flour. Slowly drizzle in heavy cream, whisking continuously. Season with salt. When mixture is steaming, add cheese, whisking until smooth and thickened. Reduce heat to lowest setting, allow to simmer, stirring occasionally.
Bring a medium saucepan of salted water to a full boil, add gnocchi and cook until gnocchi begins to float. Carefully drain.
In a 12-inch skillet, over medium heat, cook 2 slices of bacon. Drain on paper towels and chop into small pieces. Reserve bacon fat in pan.
Add gnocchi to 12-inch skillet with bacon fat, frying until all sides are crisp. Add spinach, tossing until fully wilted. Pour in cream sauce, stirring to coat well.
Serve warm with chopped bacon.
