I wasn’t feeling the chicken I had taken out of the freezer last night, and I had time to make gnocchi. The rest came from what I had in the fridge and pantry – it was awesome!
Gnocchi with Cauliflower, Bacon and Pecorino – 4 servings
1 cup coarse fresh bread crumbs
1/4 teaspoon Kosher salt
1/4 cup plus 1 tablespoon extra-virgin olive oil
1 large head cauliflower, cut into 1 in florets (8 cups)
4 slices bacon, chopped
4 garlic cloves, finely chopped
1/4 teaspoon dried hot red pepper flakes
1 1/2 cups low-sodium chicken stock
1 lb gnocchi
1/4 cup finely grated Pecorino and more for serving
2 tablespoons chopped parsley
1 lb gnocchi
Stir together bread crumbs, salt, and 1 tablespoon oil in a small bowl until combined well. Transfer to a large saute pan and cook over medium heat, stir until crisp and golden, about 3 minutes, then return to bowl.
Heat the remaining 1/4 cup oil in the same saute pan over medium high heat until hot but not smoking, and saute cauliflower, stir occasionally until well browned.
Add bacon and saute, stirring frequently, until just beginning to crisp, about 2 minutes. Stir in the garlic and red pepper flakes and saute for a minute. Add stock, reduce heat and simmer while keeping partially covered, stir occasionally, until cauliflower is tender and sauce is slightly reduced, about 10 minutes.
While sauce simmers, prepare gnocchi.
Stir gnocchi and half the cheese into the sauce and simmer for one minute.
Pour gnocchi and sauce into a large serving bowl, sprinkle with parsley and bread crumbs. Serve with a bowl of grated pecorino and a glass of wine!