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Saturday, November 5, 2011

rich autumn gnocchi


Today's late lunch was an excursion into rich, smoky and soothing comfort food...

Gnocchi with Autumn Vegetables

1 pound gnocchi
10 fresh brussels sprouts, sliced in thirds
a half yellow pepper, sliced
a half orange pepper, sliced
small handful Italian parsley, minced
three shallots, diced
applewood smoked bacon, one package
1 pint heavy cream
Freshly grated Parmesan cheese, about one cup

Preheat oven to 375.


Bring salted water to a rolling boil, in the meantime cook bacon over medium heat until tender-crisp (not dark brown and brittle--you want to keep some suppleness). Tear bacon into small pieces set aside.

Saute the brussels sprouts gently in the rendered bacon fat, allowing them to caramelize and take on a soft golden tone. Add pepper slices. Admire the smoky, sweet scent of rustic autumn in your skillet (and kitchen).

Cook gnocchi until tender.

In saucepan, saute the sliced shallots until lightly golden. Add cream, bring to a gentle boil, add the grated Parmesan, a touch of salt.

Pour cooked gnocchi into casserole, grind black pepper over, pour cream Parmesan sauce over top, add vegetables, bacon pieces and combine gently. Top with additional Parmesan if you like.

Bake for 20 minutes and serve with a favorite red wine (we had a dark and plummy Sebastopol Hills Pinot Noir)....







P.S. We enjoyed the gnocchi with a green salad accented with diced Gala apples, pecans, endive and a sharp Dijon vinaigrette to offset the richness of the main course...the apples echoed the applewood bacon nicely! Here it is pre-dressing:



Pink camellias are in vivid November bloom right now...







17 comments:

tofugirl said...

Brussels sprouts, bacon and gnocchi! Be still my beating heart...

Bentobird said...

Hi Carol! I hope you'll give this a try...it was decadent and delish :)

OhayoBento said...

Thank you for the recipe, it looks perfect for these cool fall evenings. The rich colors make me swoon!

Bentobird said...

Hi Heather! Thanks for your blog visit and culinary companionship :)

babykins said...

Healthy and delicious I'm sure! It's perfect for Autumn. I wish I could make fancy and heart-warming dishes like that. My meals are always quick ans easy dishes, hehe. How is the weather going there?

Bentobird said...

Hi Izumi! Delicious it was, but a bit alarming in the fats and calorie department...but worth it. This was quick and easy, please give it a try!

Its getting chillier here but still quite pleasant with crystalline blue skies and lots of bright leaves on the trees. As you know, I'm no fan of winter so I hope our westward migration will happens soon! Cheers :)

Arudhi said...

Wonderful colors you have there in your plate! Brussels sprouts and gnocchi with cheese sounds absolutely delish!
Your dish reminds me of how I should detox myself with lots of veggies very soon because of our meaty menu this weekend.

Ann@Anncoo Journal said...

Very healthy meal with the colourful salad. Love it!

Lyndsey said...

Eveything you do so full of wonderful colors! I love it. I have never had gnocchi before. I think I must make it myself to try it. :) Or maybe I should drop by your place and try it! ;)

Bentobird said...

Hi Arudhi, glad you liked this! I cannot never get enough of seasonal veggies :)

Bentobird said...

Hi Ann dear, thanks for your sweet comments!

Bentobird said...

Hi Lynds, if you are prepared for a new and delicious hi-carb menu option, I say give them a try. Pillowy and pure comfort food that likes nothing better than a rich sauce, so yummy. Hope your weekend is going great!

AikoVenus said...

This looks so delicious and colorful! I feel like all of your dishes seem to have a spark of magic with the ingredients you use. ^^

Bentobird said...

Hi AikoVenus, that is so kind of you to say :) Nature's seasons provides the magic palette and spark, all we have to do is follow her example!

Robin said...

You can invite me for dinner anytime. This meal hits all the right notes for fall. Silky sublime and creamy gnocchi, smoked bacon and fresh tangy brussel sprouts. I am loving it!

Stay warm my friend, this fall is starting to cool off so quickly.

Bentobird said...

Hi dear Robin! Just back from a trip to Tuscany via your beautiful blog post. Sigh. What a replete and exciting experience you shared there...so happy for you.

This dish made us happy to eat...little conversation at dinner, just appreciative murmurs. Hope you'll give it a try!

Gnoe (@Graasland) said...

I'll keep this recipe in mind for when the Brussels sprouts appear in my CSA! Maybe next week? The week after??? :)