When you’re short on time but craving something delicious, let this easy gnocchi with sun dried tomatoes, spinach and bacon recipe come to the rescue!
I LOVE to cook. I am happy to spend hours in the kitchen creating delicious concoctions. But life doesn’t always cooperate in allowing the luxury of that much time to make dinner, so I like having 1) leftovers at the ready in the frig, 2) leftovers at the ready in the freezer and 3) easy peasy fast and simple recipes I can whip together, even when I have forgotten to thaw any kind of meat.
This recipe for easy gnocchi with sun dried tomatoes, spinach and bacon will take you 15-20 minutes, tops. And much of that time is waiting for the water to boil!
So, as you’re waiting for the water to boil, you can get your other ingredients ready. There’s no chopping required, just a little energy spent grating some cheese … or, if you can’t eat cheese, opening a bag of a dairy-free alternative, like Daiya mozzarella shreds. I’m grateful that although I’m allergic to cow’s milk, for whatever reason, cheese made from sheep’s milk doesn’t bother me. I was nervous the first time I tried it, at the recommendation of a nutritionist I was working with several years ago. She said SOME of her client’s with an allergy to cow’s milk don’t have allergic reactions to sheep’s milk. So, I sometimes use Manchego cheese (the kind made 100% from sheep’s milk) in some dishes.
After the water comes to a boil, it only takes 2-3 minutes for the gnocchi to cook. You’ll know they’re done when they float on top of the water. What could be easier than that!?
Next, drain the gnocchi in a colander. Then put it back in the pot, add all of your other ingredients, stir, add a little pepper (maybe salt? taste it first) to your liking and, voila, dinner is done!
Sometimes I cut the recipe in half and make it for myself for lunch when I’m working from home. Or, if I have more than 3 people to feed, I double the recipe.