I’m more of a Tuesday pasta person, myself.
This particular “pasta” isn’t really at all – it’s gnocchi, made from potatoes. I’ve never made it myself, but it’s on my list of fun culinary things to do that will involve Jay doing dishes for three days after I do it.
He’s a lucky guy!
Have you ever made gnocchi? Tell me about it. Please.
This dish is so simple, you could even use jarred marinara if you have some on hand that you like. I like building my own around the bacon, so that as the onion and garlic cook they start to taste like bacon too, and then the world all makes sense again.
Gnocchi cooks really quickly, so you can really make this entire meal in 30 minutes or less. You can also make the sauce way in advance and then just boil the gnocchi and crisp the arugula right before serving – it’s up to you. Let’s do it!
Here’s what you need:
- 1 package premade gnocchi (4 servings)
- 4 strips bacon
- 1/2 small onion, finely diced
- 3 cloves garlic, peeled, minced, and divided
- 1 small bunch arugula, washed really well (2 large handfuls or so)
- salt and crushed red pepper
- olive oil
- 2 cups crushed tomatoes (1 large can, approx)
- 1/2 cup loose torn basil leaves, optional
Start by putting a pot of water over high heat with tablespoon of salt to boil for the gnocchi. While that’s heating up, start the sauce. Heat a large pan to medium heat and chop the bacon into little bits, then throw it into the pan.
Let the bacon cook for about 5 minutes until it’s brown around the edges but not totally crispy. We’re going to leave it in the pan while we make the marinara. Add the onion to the pan to let it sweat for 2 minutes.
…don’t forget to divide the garlic once it’s minced. Put half of it into the bacon/onion mixture, and save the rest for the arugula!
Let the garlic in the marinara cook for one minute, then stir in the tomatoes with a sprinkle of crushed red pepper. Let the sauce bubble, and taste. Add more salt if you’d like!
Now that the sauce is done, the water for the gnocchi should be boiling – yes? If so, drop it in the boiling water, and let’s get to work on the arugula. Heat a separate skillet to medium heat with a drizzle of olive oil, and cut the arugula into large chunks.
Then, add the arugula, remaining garlic, and a sprinkle of salt to the hot pan. Saute it for 90 seconds or so, and turn the heat off. All done!
Now, drain the gnocchi and add it to the marinara sauce with the basil, if you’re using it.
Toss everything together and taste once more for seasoning – if you’d like to add more salt or crushed red pepper, do so now. Yum!
Now, of course you could serve this alone, but how yummy topped with the arugula! I love how crispy it gets, and the extra hit of garlic on top of the garlicky marinara is just wonderful. Plus, now you don’t have to make a salad.
Easy, healthy, and so delicious. Enjoy this one!