gnocchi with mushrooms, peas, and turkey bacon

4 Mar

this happened because i had mushrooms, peas and turkey bacon. and was in the mood for gnocchi. its hearty and yummy and comforting in all of its saucy starchy glory.

 

What You Need for 2 servings:

1 package of gnocchi (or you can make your own if you’re feeling up to it) you can find it in the refrigerator section at the store

1.5 slices of turkey bacon (or regular bacon, or pancetta but i used what i had)

2-3 large cremini mushrooms, thinly sliced

1/3 cup of frozen or fresh peas

1/3 cup of chicken stock

2 T butter

2 sprigs fresh thyme or fresh lemon thyme

salt and pepper

parmigiano reggiano (optional for garnish and cheesey yum yum)

 

How To:

cook the bacon over medium heat until really crispy. remove from the pan, slice into 1 inch strips and reserve.

add a small bit of butter to the same pan. add in the sliced mushrooms, cook over medium heat about 7 minutes until really browned on both sides.

pour the chicken stock into the pan and turn the heat up to medium-high. (a splash of white wine here would be great too!)

(this would be a good time to put your gnocchi into boiling salted water)

let the stock reduce a bit so that it thickens.about 4-6 minutes. at this point, add in a tablespoon of the cold butter. (this helps thicken the sauce)

add in the thyme

taste the mushrooms/sauce and adjust seasonings as necessary. it should taste mushroomy saucy yummy.

add in the peas and bacon. let it all come together for a minute before adding the gnocchi.

add a nice pinch of parmesan, give it a nice big toss! add more butter or chicken stock if necessary. adjust seasonings, garnish with more cheese and more fresh thyme if desired.

 

prepare for a photo shoot….sorry i was a little obsessed with the goodness of this dish.

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