I in no way make any claims of this being healthy or low fat. But it IS chalk-full of delicious healthy vegetables, gluten-free, and can be made dairy-free as well. (I say “can be” because even though I’m currently dairy-sensitive, I totally crammed a bunch of butter into this, cause it’s delicious, and I have no self control).
I found the most delicious gluten-free gnocchi at a store downtown and now I want to eat it daily. I had a fridge full of vegetables that inspired this flavourful spring-like dish. All those vegetables sounded too healthy, so I added bacon. Cause: BACON!
This recipe is also easy. Chop veggies. Chop bacon. Fry bacon. Add veggies one at a time (hardest to softest allowing enough cooking time for each). Add butter. Season to taste with salt, pepper and garlic. Drool. Enjoy!
Yes, it’s that easy. But I’ll still provide a recipe. Because how else would I make this post long enough to cram in all the pictures?
Gluten Free, Dairy Free, Gnocchi Primavera
1 pkg gluten-free gnocchi
4-6 slices bacon, chopped
1 small zucchini, sliced into coins
1 carrot, peeled and sliced into coins
4-6 large or 8-12 small mushrooms, sliced
6-8 stalks of asparagus, chopped into pieces about 1 inch long
1 medium yellow onion, diced
1 clove garlic, minced/crushed
2-4 tsp butter, or oil of your choice (canola oil, extra virgin olive oil or coconut oil)
chopped basil (optional)
salt and pepper to taste
Prepare all of the veggies as directed.
Chop the bacon into pieces. Put a large, deep pan onto medium-high heat. Add a pot of water to the stove to boil while you prepare the sauce. The gnocchi only takes a couple of minutes to cook but it helps to have the water ready when the sauce is done.
Add the bacon to the hot frying pan and cook for about 2 minutes, until it starts to cook through. Add the onions and carrots.
Cook for a few minutes before adding the mushrooms. If the pan starts to get dry add more butter or oil of your choice.
Cook for a few more minutes until the mushrooms begin to cook down and sweat. Add the asparagus. Cook for another minute before adding the zucchini coins and the minced garlic.
Continue stirring. Add salt and pepper to taste. As everything comes together keep stirring as everything will start to brown – this is how you know it’s ready.
Turn the heat down to keep everything warm while you cook the gnocchi.
Add the package of gnocchi to the boiling water, breaking it up as you add it in to make sure it doesn’t stick together. Cook for about 2-3 minutes until they all float to the top. Drain and add 2-3 tsp of butter, or oil of your choice. Add a few handfuls of fresh chopped basil if you have it.
When both the sauce and the gnocchi are ready, mix them together. Stir until the gnocchi is well coated in the buttery, bacony, garlicky sauce.