One of our absolute favourites! It's not particularly traditional but it is totally delicious. It would be even better with homemade gnocchi but I don't have time for that after work. I do love to make a potato or a spinach and ricotta gnocchi when I have time so I'll post those recipes eventually. In the meantime here is a good, quick midweek dinner.
For the sauce
Lug of olive oil
Salt and pepper
1 tsp dried oregano
6 middle bacon rashers - chopped small
1 red onion - finely chopped
2 cloves of garlic - finely chopped
1 birds eye chilli (2 if you like it hot)
1 red capsicum - finely chopped
1 zuccini - finely chopped
1 large carrot - finely chopped
1 bottle passata or tomato puree
1/2 cup of beef stock
1/2 cup of red wine
Handful of chopped fresh basil
1/2 cup of grated parmesan cheese (additional handful to serve)
For the pasta
2 packets fresh potato gnocchi (in the fridge section)
Splash of olive oil
Chop the bacon and the vegetables. Heat the oil in a large non stick pan and ad salt, pepper and oregano to season. Turn to a fairly high heat and add bacon, onions, chilli and garlic and fry for a minute. Add the carrot, capsicum and zuccini and fry until soft, stirring regularly - you may need to turn the heat down slightly. Add the passata, beef stock and wine and stir through. Bring to the boil over a medium heat and simmer for about 10 minutes until the sauce reduces.
Gnocchi only takes about 5 minutes to cook so bring a large saucepan of water to a rapid boil while the sauce is reducing. Add a splash of olive oil and some salt to the water and add the gnocchi. Allow the gnocchi to cook in the boiling water for 5 - 6 mins or until all the pieces are floating. remove from the water with a slotted spoon and place directly in the sauce. Whatever you do don't rinse the gnocchi - you need the gloss from the starchy water! Anyway put all the pieces of gnocchi into the sauce, turn off the heat and stir through the basil and parmesan until well combined.
Serve the gnocchi with plenty of sauce and add a sprinkle of parmesan and black pepper. Voila, dinner is served in less than 30 mins! It's the perfect thing on a cold night. Enjoy x