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...