Something tasty to think about heading into the weekend!! I guiltily admit that this re-blog has nothing to do with Vietnam, but it looks delicious, simple and quick. It has been rain, rain, raining here for the past few weeks so comfort food like this is looking extra good. Thank you, Katie!
You guys, this gnocchi dish is the best thing I ever made. Creamy, lemony, bacon-y AND its ready in twenty minutes. Get ready to have your gnocchi world rocked!
Bacon Spinach Tomato (BST) Gnocchi in a Lemon-Ricotta Sauce
1 package Italian gnocchi
6 strips bacon
4 cloves garlic, finely chopped
1 cup ricotta
4 cups spinach, roughly chopped
1 cup tomatoes (preferably garden fresh), sliced in half
A sprinkling of cheese (I used Asiago) for garnish
1) Heat a Dutch oven to medium-high. Add bacon to pan.
2) While bacon is sizzling, fill a pot with water, add a dash of salt and bring to a boil.
3) When bacon is crisp, remove with a slotted spoon onto a paper towel to drain. Drain half of bacon fat and turn down the heat. Add finely chopped garlic to the remaining bacon fat in your Dutch oven. Honestly, WHAT…
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