Sour Cream & Ramp Gnocchi with Sautéed Kale and Crispy Bacon
User Reviews
5
2 reviews
Excellent
-
Servings
4 people
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Course
Main Course
Sour Cream & Ramp Gnocchi with Sautéed Kale and Crispy Bacon
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A bowl of stick-to-your-ribs spring fare that is reminiscent of all-dressed perogies. Good fuel for longs days of gardening or comfort food for when your hockey team loses the game.
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Ingredients
- 125 grams Bacon diced, slab
- 1 1/2 cups kale torn
- 6-8 ramps whole
- 500 grams gnocchi
- sour cream to garnish
- black pepper freshly ground
- 1 pinch salt sea salt
Instructions
- Bring a large pot of water to a a boil. Salt it generously (2-3 teaspoons) as it will help season the gnocci.
- Heat a large skillet over medium high heat and tip the bacon into the pan. Cook, stirring often, until it is golden and crispy. Drain off excess fat and reserve for another use, but leave about 1 tablespoon in the pan.
- Add the gnocci to the boiling water and cook according to package directions (usually about 5-7 minutes, from frozen).
- Meanwhile, chop the white ends of the ramps and add them to the bacon. Add the kale and sauté quickly for about a minute.
- Drain the ramps and add them to the pan with the bacon and kale. Toss gently to coat them in a little bacon fat.
- Tip the gnocci and accompaniments into a serving bowl. Top generously with sour cream and fresh black pepper.
- Lastly, finely chop the greens of the ramps and sprinkle them on top. Serve at once.
Notes
- Depending on how salty the bacon is and how thoroughly you salt your gnocci boiling water, you may need a sprinkling of additional salt on the finished dish. It makes a world of difference.Green onions may be substituted for the ramps in this recipe.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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