I was look forward to my post for Gnocchi with Bacon, Blue Cheese & Cavolo Nero but you have to believe me when I say it tasted far better than it looked! It was so good though, I’ve posted the recipe below this one.
So on 28th January 2016, This was Dinner...
Note: To get ahead, precook some rice.
Get set…
- Oil & season a large steak
- Slice some mushrooms
- Slice a couple of garlic cloves
- Slice some spring onions
- Lightly whisk a couple of eggs
- Get cooked rice, soy sauce, sriracha, beansprouts, sesame oil & seasoning ready
Throw it together…
Heat a griddle pan up high and cook the steak for 2 to 3 minutes each side, depending on how you like it. Remove from the pan and leave to rest.
Heat the sesame oil in a pan and add the mushrooms, cook until starting to soften then add the garlic, beansprouts and both sauces. Cook for a minute or so then add the rice.
When the rice is cooked through, move to one side and add the egg to the empty side of the pan. As it starts to cook, stir the rice back through. Add the spring onions and season to taste.
Dish it up…
Slice the beef and serve on top of the rice with an extra squirt of sriracha.
Here’s the original.
So the gnocchi…
And the problem was the gnocchi. Don’t believe the packet when it says its OK to freeze. It spoils it. We thought we were in for a terrible meal but it was actually really tasty, just not photogenic.
I’ve not used cavolo nero (or black kale) before but decided to use it last week when I saw it in the supermarket.
Get set…
- Thickly slice some cavolo nero
- Crumble some blue cheese
- Get gnocchi, single cream, bacon, butter & seasoning ready
Throw it together…
Cook some strips of bacon in a dry frying pan. Remove and chop into pieces.
If the bacon has released plenty of oil, add the kale but if not add a little butter first. Cook it, stirring all the time until it wilts. Add a little cream and the blue cheese and stir occasionally.
Cook the gnocchi in boiling salted water, drain and add to the kale. Stir well and season.
Dish it up…
Serve sprinkled with the bacon bit’s and an extra dash of black pepper if required.
I’d definitely use a stronger blue cheese next time. I bought it from Aldi as the cheese man at the market was on holiday so there wasn’t a large choice. Oh and I will definitely avoid freezing gnocchi in the future!
This was dinner... 