30 MINS
- 1 pack Hatfield® Extra Thick Cut Cherrywood Smoked Bacon, chopped
- ½ tsp minced garlic
- 1 (8 oz) bag baby spinach
- 1 cup heavy cream
- 1 Tbsp chopped fresh sage
- Salt and pepper to taste
- 5 oz gorgonzola cheese, crumbled
- 3 cups fresh gnocchi
- In sauté pan, over medium high heat, cook chopped bacon until crispy. Remove bacon and set aside. Pour off fat, reserving 1 Tbsp in the sauté pan.
- Reduce heat to medium, add garlic, and sauté until it begins to brown. Add spinach and cook until it wilts. Remove from pan and drain extra liquid.
- Bring a large pot of salted water to a boil.
- While water is heating, in another pot, combine heavy cream, half the sage, salt, and pepper. Bring to a simmer, then slowly whisk in gorgonzola until sauce thickens. Reduce heat to lowest setting.
- Add gnocchi to prepared pot of boiling water and cook until pasta floats to the top, about two minutes. Carefully remove gnocchi from water (using a slotted spoon works well).
- Add gnocchi, spinach, and half the bacon to the sauce. Mix gently to combine.
- Spoon gnocchi into a bowl, sprinkle with remaining bacon and sage, and serve.
From Our Family To Yours.
Over 120 years ago John C. Clemens began the Hatfield Quality Meats®, tradition of satisfying customers with quality, delicious pork products in the Philadelphia farmers’ markets. Since that time, the Clemens family and their partners have committed themselves to building on, and strengthening, the tradition Clemens started in 1895.
From Our Family To Yours.
Over 120 years ago John C. Clemens began the Hatfield Quality Meats
Clemens Food Group®
2700 Clemens Road
P.O. Box 902
Hatfield, PA 19440-0902