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                                                Recipes - Dinner                                 Recipes - Dinner                
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Serving Size: 6
  • 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.