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Alfredo Gnocchi With Peas, Mushrooms and Bacon

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Level: Easy

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Description

Fluffy potato gnocchi bathed in creamy Alfredo sauce with peas, bacon and mushrooms. What more can you want?

Ingredients

  • 1 Tablespoon Olive Oil
  • ½ pounds Bacon, Chopped
  • 1 whole Onion, Chopped
  • 4 cloves Garlic, Chopped
  • 1 Tablespoon Worcestershire Sauce
  • 8 ounces, weight Mushrooms, Sliced
  • ½ cups White Wine
  • 10 ounces, weight Frozen Peas, Thawed
  • 2 bags Frozen Gnocchi (1 Pound Bag)
  • 15 ounces, fluid Alfredo Sauce
  • ½ teaspoons Pepper
  • ¼ teaspoons Salt
  • Optional For Garnish: Grated Parmesan And Fresh Parsley

Preparation

Bring a large pot of water to a boil while you start on the next steps.

Heat oil in a large skillet over medium high heat. When hot, add bacon. Once bacon renders its fat, add the onion. Cook until bacon begins to crisp and onions soften. Drain all but 1 tablespoon of grease.

Into the pan with the bacon and onion, add garlic and Worcestershire sauce. Cook about 2 minutes.

Add in mushrooms and stir to combine. Let cook until moisture almost all absorbed (about 3 minutes).

Pour in 1/2 cup white wine and bring up to fast bubble. Add the bag of thawed and drained peas and stir to thoroughly combine. Heat through.

Into the pot of boiling water, add the frozen gnocchi. Allow to cook until gnocchi begins to float to the top of the water, or according to package instructions. When it’s done, drain the gnocchi in a colander reserving 1/2 cup pasta water. Then put the drained gnocchi back into the pot.

Mix alfredo sauce, gnocchi and reserved pasta water until thoroughly combined. Add veggie mixture. Add salt and pepper to taste.

Garnish with Parmesan and parsley!

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