Gnocchi with Bacon Marinara and Crispy Arugula

Bring a pot of water with 1 tablespoon salt to a boil for the gnocchi. When it boils, boil the gnocchi for 2-4 minutes, as package directs. Cook just until the gnocchi floats to the top of the boiling water. Drain off the water and set the gnocchi aside until ready to use.

Meanwhile, make the marinara. Heat a large skillet to medium heat and add the bacon. Stir and cook for 5 minutes or so until bacon is browned at the edges but still somewhat soft. Add the onion to the bacon and cook for 2 minutes more, stirring.

Add half the garlic to the onion mixture and stir for 90 seconds, then add the crushed tomatoes. Taste the marinara, and add as much crushed red pepper and salt as you’d like. Let the sauce simmer very gently while you prepare the arugula.

Heat a separate skillet to medium heat with a drizzle of olive oil. Add the arugula and remaining garlic with a sprinkle of salt and saute for 90 seconds until wilted and crispy around the edges. Remove pan from heat and set aside.

Right before serving, add the drained cooked gnocchi and basil leaves to the marinara. Stir together.

Serve each portion of gnocchi topped with a bit of garlic arugula. Drizzle with some good olive oil for extra oomph. Enjoy!