Gnocchi with Mushrooms, Bacon, & Fresh Corn

Posted by karen at July 25, 2008 4:39 PM and is filed under main course,recipes,pasta/noodles,bacon
This is a great and easy dish that balances smoky bacon with sweet white corn and earthy mushrooms. Now, it's a little hearty for a dish that utilizes summer corn- but hey, when you live in foggy San Francisco sometimes the summer is colder than you'd like, and a heartier, richer dish is in order. The other plus is that this recipe can all be made in one pan.



My secret to good gnocchi is to boil it until it floats to the top, then transfer it to a hot saute pan. That way, it remains pillowy on the inside and gets a slightly crispy crust on the outside. It's sort of the same concept behind a great bagel.


Gnocchi with Mushrooms, Bacon, & Fresh Corn
This would be dinner for 2 or a side dish for 4.

Ingredients:
  • 8 oz. crimini or brown mushrooms, chopped into small pieces
  • 4 slices bacon, chopped in small pieces
  • 1 ear sweet white corn, kernels cut off the cob
  • 1 Tblsp butter or olive oil
  • 1/2 cup white wine
  • 2 tsp. grainy mustard
  • 3 Tblsp. cream
  • 1 lb. gnocchi

Method:
  • Heat a saute pan and cook the bacon til crispy. Remove to paper towels and set aside.
  • Pour out all but about 1 tsp bacon grease. Heat and add mushrooms and cook with a sprinkling of salt and pepper until brown and crispy. Remove to bacon plate.
  • In same pan, cook corn until browned and crispy, stirring frequently. When a bit browned remove to plate with bacon and mushrooms.
  • Boil water and add gnocchi. When you add the gnocchi to the water, put the butter into the saute pan you've been using and turn the heat on medium high to melt the butter and get it hot. When butter is melted and sizzly turn off the heat.
  • When the gnocchi start floating to the top, turn the butter pan back on. Get the gnocchi out with a slotted spoon, drain in the spoon, and put them into the hot butter.
  • Saute the gnocchi until they get a little brown and crispy.
  • Add the white wine, mustard, and cream to the pan and stir. Cook a few minutes to almost completely reduce the sauce and coat the gnocchi.
  • Add the bacon, mushrooms, and corn and mix to combine.
  • Taste and adjust the salt and pepper. (It may not need a lot of salt because of the bacon so be conservative at first.)
  • Remove to plate and serve immediately.


 

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