Friar Tuck’s Gnocchi

This weekend I had a Roma Reunion with two girls I met when I was abroad. We started our adventure at Eataly in Manhattan and ended with an empty container of nutella. Needless to say, we had a filling weekend.

Dinner tonight I wanted to do something healthy, but not boring. After such delicious Italian food, I was worried nothing remotely healthy would give me the afterglow, so to speak, I was looking for. However, I let my blood take over and created this new concoction for myself. I would give you precise measurements, but that’s not reallyhow Italians cooking roll. Or Friar Tuck. Read on.

Ingredients

1 package of potato gnocchi

at least 6 slices of cooked bacon

brussel sprouts

pecans

onion, garlic

EVOO and butter

salt, pepper, parmesan cheese

Get water boiling on stove for gnocchi. Cook the bacon (cook in microwave if desired). In another pan get an inch of water boiling and put in your vegetable steamer. If you don’t have one I’m sure you can google other ways to steam vegetables without a steamer. Rinse the brussel sprouts and add into steamer, covered. In a large skillet over medium-low heat, add some chopped onion and garlic with EVOO. Add butter. Add gnocchi to boiling water. Chop up bacon and add to the skillet with pecans. Once the gnocchi has cooked, scoop it up with a spoon with slits to drain and add the gnocchi to the skill. Add steamed brussel sprouts to skillet (should be bright green). Mix all together for several minutes adding salt, pepper and some parmesan cheese. Add more olive oil or butter if desired. Eyeball it!

I decided to name this dish Friar Tuck Gnocchi because it was so earthy and natural to me that I could picture him cooking this up with his roving band and their fearless leader Robin Hood. You could add mushrooms too.

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3 Comments Add yours

  1. mama says:

    Looks like a good one for Dad and I this week. We crave brussel sprouts. Maybe on Wednesday’s storm day? Could there be yet another snow day here?

  2. Nikki says:

    Looks good Sum. And loaded with good, healthy fats with those pecans and olive oil.

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