Pecorino Gnocchi with Crispy Bacon and Pesto Arugula

This dinner that you could find at an upscale restaurant comes together in your kitchen under 30 minutes and at half the price. This super simple recipe only requires one task that may seem slightly daunting, and that is grating the pecorino romano cheese by hand. But I assure you this will give you the most flavorful and creamy result for this dish.

The cream sauce is simple—heavy cream, black pepper, minced garlic, splash of your favorite dry white wine, juice of half of a lemon, and the freshly grated pecorino. The gnocchi and peas get boiled in under 3 minutes, the bacon crisps up on a sheet pan in the oven, and the arugula salad is simply just your favorite store-bought pesto, the juice of half of a lemon, and arugula. Sprinkle some extra pecorino on top, and you have a dinner that is perfect for a cozy date night in.

Serves: 4 (or 2 depending on how hungry you are)

Prep Time: 10 minutes | Cook Time: 20 minutes

Ingredients:

• 5 slices of bacon

• 2 cups of arugula

• 1/4 cup pesto

• juice of half of a lemon

• salt

• 1 lb gnocchi

• 3/4 cup frozen peas

• 1 cup heavy cream

• 1/4 tsp freshly cracked black pepper

• 1 garlic clove, finely minced

• splash of dry white wine (about 2-3 tbsp)

• juice of half of a lemon

• heaping 1/2 cup freshly grated pecorino romano, plus more for garnishing.

Method:

1. Preheat your oven to 425°F. Line a large sheet pan with parchment paper. Line 5 slices of bacon on your sheet pan. Bake for 10-15 minutes or until your desired crispiness (the crispier the better for this recipe). Let cool slightly and then lay on a plate lined with paper towels. Pat dry, chop the bacon finely, and set aside while you make the rest of the meal.

2. In a medium bowl, toss the arugula, pesto, and lemon juice together until well combined. Set aside.

3. Place 2 quarts of water in a pot over high heat and bring to a boil. Salt your water. Add in your gnocchi and cook them for 2-3 minutes, or until they float. Once they start to float, add in your frozen peas. Cook for an additional minute. Strain and set aside.

4. In a large skillet over medium heat, warm your heavy cream for 1-2 minutes. Once it begins to bubble a little, add in your black pepper and garlic, and stir. Add in your white wine, and cook for an additional 1-2 minutes, stirring constantly. Finally, add in your lemon juice and pecorino, and cook for another 1-2 minutes, stirring constantly.

5. Cut the heat and add in your gnocchi and peas, and toss together until it is fully incorporated. Plate your gnocchi and top with the crispy bacon pieces and the pesto arugula salad. Garnish with extra pecorino. Enjoy!