Gnocchi with Bacon and Escarole

Hello everyone!  It’s been awhile since I’ve found time to sit and share recipe reviews with you, but in the meantime I’ve tried several.  I’m going to start with the ones I’ve tried so far this month and if I catch up, I’ll try to go back to all the ones I’ve missed in previous months.  That is, until I reach the point where my memory fails me even when I see the photos and the recipe . . .

When I received my April 2014 issue of Food Network Magazine and started flipping through it, this recipe caught my eye:

I decided to try it right away, and collected these ingredients to use: 2014_0402March20140002  Yes, that’s dried parsley you see there.  I know that to many cooks, that’s pretty much a mortal sin.  Sorry, but to my taste buds the fresh parsley has too strong of a flavor that I don’t care for, so I use dried.  If you happen to like the fresh, then by all means, you must use it.  In general, fresh is better when you can get it.

I also didn’t use the thick-cut bacon.  That’s just a matter of preference.  To be totally honest, I buy the thin more because I get more slices per package than because I prefer thin to thick.  When I’m feeding 5 people who like bacon, the thin sliced actually goes further.  The kids don’t see it as “one thick slice is pretty much the same as two thin slices”.  They see it as “I want 2 slices of bacon” period. 😉

Other than that, I pretty much followed the directions on this recipe.  Though I’m pretty sure my bacon took longer than 7 minutes to crisp.  I think I must use a lower temperature than most people when I cook bacon and ground beef, because mine always takes longer to cook than the recipes state.  I guess I’m afraid of burning my food, LOL!

In the end I came up with a dish that looked like this:2014_0402March20140006  And my husband proclaimed it “EXCELLENT”  and that’s always a good thing 😀  This one will pop up on our menu again sometime for sure!


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