Gnocchi with Spinach in Parmesan Cream Sauce

• Meat

  • 2 slices Bacon

• Produce

  • 2 cup Baby spinach, packed
  • 1 clove Garlic

• Pasta & Grains

  • 1 lb Potato gnocchi

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 1/2 tsp Salt

• Dairy

  • 1 tbsp Butter, unsalted
  • 1 1/4 cup Heavy cream
  • 5 tbsp Parmesan cheese, grated

Found on bakedbyrachel.com

Description

Ingredients

• 2 slices bacon
• 1lb potato gnocchi
• 1Tb unsalted butter
• 1 clove garlic, minced
• 2Tb all purpose flour
• 1 1/4C heavy cream
• 1/2 tsp salt
• 5Tb Parmesan cheese, grated
• 2C packed baby spinach

Directions

• In a small saucepan, over medium-low heat, melt butter. Add garlic, sauteeing for 30 seconds. Whisk in flour. Slowly drizzle in heavy cream, whisking continuously. Season with salt. When mixture is steaming, add cheese, whisking until smooth and thickened. Reduce heat to lowest setting, allow to simmer, stirring occasionally.  Bring a medium saucepan of salted water to a full boil, add gnocchi and cook until gnocchi begins to float. Carefully drain.  In a 12-inch skillet, over medium heat, cook 2 slices of bacon. Drain on paper towels and chop into small pieces. Reserve bacon fat in pan.  Add gnocchi to 12-inch skillet with bacon fat, frying until all sides are crisp. Add spinach, tossing until fully wilted. Pour in cream sauce, stirring to coat well.  Serve warm with chopped bacon.