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FOX in the Morning

Join Mary in 2009 for Dine & Dash, a cooking series on Channel 41, Louisville, 8:25 am.
June 8
July 6
Greens and Gnocchi
1 package prepared gnocchi or about 1 pound freshly prepared gnocchi
4 slices bacon, cut into 1” pieces
2 small scallions, sliced
2 cloves garlic
1 bunch kale, ribs removed and sliced into ribbons
1 bunch beet greens, ribs removed and sliced into ribbons
Salt and pepper to taste
Shaved Pecorino Romano cheese
Prepare a large bowl of ice water

Bring a large pot of water to a boil and drop the kale and beet greens into the water. Cook for about 2 minutes, until the greens are bright in color. Immediately remove the greens and plunge them into the ice water to stop the cooking. Cook the gnocchi in the same water as directed on package. Drain the gnocchi and set aside. Drain the chilled greens and set aside.

In a large sauté pan, cook the bacon until crisp. Remove to paper towels to drain and pour off all but 2 tablespoons of the bacon fat.

Sauté the onion in the bacon fat until softened. Add the garlic and stir until fragrant, about 1-2 minutes. Add the kale and beet greens and stir until well mixed. Cover and allow to steam for 2-3 minutes. Add the gnocchi and heat thoroughly. Sprinkle with about half of the bacon crumbles, stir those in.

Plate the dish on individual plates or a large platter and sprinkle remaining bacon over the dish. Add the cheese, if desired.

Serves 4 as a main dish and 6-8 as a side.