We’ve been subscribers to the Food Network Magazine since they started publishing. One of the very first recipes we tried was their Gnocchi Nicoise. You can go there for the original recipe, what we have below is the version that it's melded into for us over the years.
It is probably the most memorable recipe we’ve gotten from the magazine, and one that I beg for at least once a month.
In the tradition of goulash and chili, you’ll feel the love in the first bite. The potato gnocchi get great big hugs from the ground beef and tomatoes and the carrots, shallots and bacon dance around them. You add just a little bit of red wine to give them a slow cooked taste without the slow cooking and when you take your first bite you'll feel like you're wrapped in a warm blanket in front of a roaring fire on a cold winter day.
Even better...this is a filling meal that will leave you with plenty of left overs that make great lunches throughout the week.
Even better...this is a filling meal that will leave you with plenty of left overs that make great lunches throughout the week.
By the way... for those of you who, like me, have no idea what Nicoise means, it means “as prepared in Nice.”
