BACON & TOMATO GNOCCHI BAKE (serves 3-4)
Ingredients :
1 tbsp olive oil
340g back bacon, diced
1 large shallot, diced
2 cloves of garlic, finely chopped
1 tsp paprika
half a tsp smoked sweet paprika
6 good sized chestnut mushrooms, sliced
1 large tasty tomato, chopped
400g can of chopped tomatoes
1 tbsp tomato puree
1 tbsp tomato ketchup
150ml water
1 tsp Worcestershire sauce
1 tsp sugar
half a tsp finely ground black pepper
2-3 tbsp single cream
1 tbsp finely chopped parsley
500g fresh gnocchi
2 balls of mozzarella cheese, sliced.
Method :
1. Heat the oil in a large deep sided frying pan and once hot, add the bacon pieces. Fry until the fat has begun to render and the pieces have begun to caramelise. Do not allow to burn.
2. Add the shallot and garlic and continue to fry until the shallot has softened and turned transparent. Add the two types of paprika and stir to combine. Fry for another 30 seconds.
3. Place a large saucepan of slightly salted water on to boil.
4. Add the mushrooms and the tomatoes in all their guises, the Worcestershire sauce, water, sugar and black pepper. Stir well, then allow to simmer for 15-20 minutes to allow the flavours to combine and the sauce to thicken and reduce.
5. Once the sauce has reduced to a thick, chunky texture, remove from the heat and add the cream and parsley.
6. Put the gnocchi into the boiling water. Once they float to the surface (3 minutes, no more), they're done. Remove from the water using a slotted spoon and add them to the tomato sauce. Stir them in gently, making sure each gnocchi is coated with sauce.
7. Place the sliced mozzarella over the surface of the gnocchi/sauce mixture and place under a hot grill. Once the mozzarella has melted and begun to colour, you're ready to serve. I served mine with garlic bread and on the second occasion, with a side salad. The choice is yours!