Gnocchi with Blue Cheese, Spinach, and Bacon (or Pancetta)
adapted from The Kitchn
6 slices bacon (about 6 oz- OR 4-6 oz of cubed, smoked pancetta)
1 pound fresh, shelf-stable, or frozen gnocchi (I used fresh)1/2 cup low-sodium chicken broth
2 cups packed baby spinach (about 2 ounces) (I roughly chop with clean kitchen scissors right in the glass measuring cup)
1/2 cup crumbled blue or gorgonzola cheese
1. Cook the bacon or pancetta over low heat in a large skillet, flipping halfway through, until the fat has rendered out and the bacon is crispy, about 10 minutes. Transfer the bacon to a paper towel-lined plate. Once cool, crumble the bacon. Drain all but about 1 tablespoon of the fat from the pan.
2. Meanwhile, bring a large pot of salted water to a boil. Add the gnocchi and cook according to the package instructions. (My fresh gnocchi only take 2-3 minutes; are done when they rise to the top.) Reserve 1/2 cup of the pasta water, then drain.
3. Add the gnocchi to the skillet over medium-high heat and cook, stirring occasionally, until golden-brown, 1 to 2 minutes. Add the reserved pasta water, broth, and spinach, and cook, stirring until the spinach is wilted, about 1 minute. Remove the pan from the heat. Add the cheese and reserved bacon and stir to combine. Cheese will melt and form a nice sauce with the liquid already in the pan.
**This post and photos are property of http://dishingwithdish.blogspot.com/ **
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