Gnocchi with Goat Cheese, Roasted Red Pepper and Spinach

By tlshinnick

NOTES :
I originally created this recipe to be served as a first course in
a multi-course meal--three or four gnocci with the sauce in a
shallow bowl. But I now most often make it with bow tie pasta as
an easy, decadent meal. Serve with a salad and some wine and

you're all set!

Ingredients

• 2 tablespoons olive oil
• 1/2 cup pancetta or ham -- diced
• 1 clove garlic -- minced
• 1/4 cup shallots or onions -- finely diced
• 3/4 cup heavy cream -- more or less
• 8 oz goat cheese
• 1/2 teaspoon crushed red pepper flakes
• 1 cup roasted red peppers -- diced
• fresh ground pepper
• 1 cup parmigiano reggiano cheese -- grated
• 3 cups raw baby spinach -- coarsely chopped

Preparation

Step 1

Roast the red peppers. Set aside to steam and cool; then peel and dice.

In large skillet, saute pancetta in olive oil over medium heat until it
begins to brown. Add diced shallots and saute about two more minutes.
Add garlic and cook one minute more, stirring constantly so nothing burns.
Remove from heat and add the red pepper flakes. Let cool about 10
minutes. Then add the goat cheese and roasted red peppers and stir
together. Add the cream and half of the parmesan cheese and season with
pepper as needed. Return to heat and simmer briefly.

Stir in spinach. Add a bit more cream if needed to get the consistency
right. It should be saucy, but not soupy. Pour over gnocchi and sprinkle
remaining parmesan on top. Serve immediately.