Baked Gnocchi with Bacon, Tomato & Mozzarella

       I've never been a huge gnocchi fan, but this recipe sounded like the ultimate comfort food for these freezing Wisco days. I think the trick with gnocchi is that you need to go into it NOT expecting it to have the consistency or density of pasta. Think "mashed potato nuggets" instead. Either way, I think the flavor of this dish will conquer all of your gnocchi doubts. 

Fair warning: This sh*t is rich!!!

                                                 Simmering bacon, garlic, and tomato sauce:

                                With gnocchi and fresh parsley folded in:

                                The final product, baked with mozzarella:

Baked Gnocchi with Bacon, Tomato and Mozzarella

Serves: 2-3

Adapted from Simply Delicious by Alida Ryder 

Ingredients:

• 18 oz store-bought gnocchi
• 9 oz bacon, chopped
• 2-3 garlic cloves, crushed
• 1 teaspoon smoked paprika
• 14 oz can diced tomatoes
• 1 tablespoon tomato paste
• handful cherry tomatoes, halved
• 1 teaspoon sugar
• 2-3 tablespoons whipping cream
• large handful fresh parsley, chopped (don't try to sub dried!)
• salt & pepper to taste
• 1 C shredded mozzarella or fresh mozzarella

Instructions:

1. Pre-heat the oven to 400° F.
2. Bring a large pot of salted water to a boil.
3. In the meantime, in a large frying pan, fry the bacon (already chopped!) until starting to crisp with most of the fat rendered.
4. Pour off most of the fat then add the garlic and smoked paprika and fry for 30 seconds.
5. Add all of the tomatoes and the sugar and allow to simmer for 5 minutes.
6. Remove the pan from the heat and stir in the cream, parsley and salt and pepper.
7. Cook the gnocchi in the salted water until it starts floating to the top. Remove with a slotted spoon and add to the sauce. GENTLY fold in.
8. Transfer the gnocchi and sauce to an oven-proof dish and top with the mozzarella. (I used shredded mozz but I think mini fresh mozz balls would be even better!)
9. Place in the oven and bake for 10-15 minutes or until the mozzarella is melted and golden. If it's taking too long and you're impatient like me, throw on the broiler to crisp it up.
10. Remove from the oven and allow to rest for 5 minutes before serving.