1 lb bacon; diced and sautéed until crispy
4 cloves garlic; minced
pinch crushed red pepper
28 ounces diced roasted tomatoes
salt and pepper to taste
16 ounces sliced mushrooms; sautéed in butter and seasoned with salt and pepper
4 ounces goat cheese crumbles
2 cups baby spinach leaves
32 ounces gnocchi; prepared according to package directions
2 cups shredded mozzarella or your favorite Italian, melty cheese (we use pecorino tuscano)
In a large sauté pan, cook bacon until crispy. Remove to a paper towel covered plate and set aside. Pour off all but 1 tbsp of the bacon fat. Gently sauté garlic and crushed red pepper for 30 seconds. Carefully add tomatoes. Sauté, stirring frequently for about 10 minutes. Add mushroom, goat cheese, and spinach. Season with salt and pepper. Stir until spinach has just wilted. Stir in prepared gnocchi. Spoon into a 9 x 13 casserole pan. Top with cheese. Bake in a 375 degree oven for 10 minutes, or until cheese is melted and bubbling. Let sit 5 minutes before serving.
If you can find diced pancetta, use that instead of bacon--it is that much more delicious!