Gnocchi Nicoise

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. 

By the way... for those of you who, like me, have no idea what Nicoise means, it means “as prepared in Nice.”  

Here's what you need:

In a large pot heat your oil on medium high and add the diced bacon and garlic. Cook until bacon is brown.

Add ground beef and turn heat down to med. and cook until browned all the way through (about 10 minutes.)

While beef is cooking, dice your carrots and shallots.

When the beef mixture is browned, add the wine, carrots, shallots and tomato paste and stir to combine and cook until vegetables are soft about 8 minutes. Season with salt and pepper now.

While the vegetables are cooking dice your olives and set aside. In a small bowl, carefully crush the plum tomatoes in your fingers until you have a smooth and slightly chunky sauce.

When vegetables are soft add the tomatoes, olives, bay leaves and orange peels. Bring to a boil, reduce heat to low, cover and simmer for 20 minutes.

In another large pot bring about 5 cups of salted water to a boil.  When boiling, add gnocchi and cook until they float. Drain and set aside until other mixture is ready.

After 20 minutes take lid off and bring mixture back to a boil and sauce will thicken, about 5 minutes.  Add cooked gnocchi and toss to coat and serve!

Ingredients

• 1 tablespoon extra-virgin olive oil
• 4 ounces bacon, diced
• 4 cloves garlic, smashed
• 1/2 pound coarsely ground beef (look for "chili grind")
• 2 tablespoons red wine
• 3 shallots, chopped
• 1 cup diced carrots
• 1 tablespoon tomato paste
• Kosher salt and freshly ground pepper
• 1 15-ounce can plum tomatoes
• 1 cup low-sodium chicken broth
• 1 bay leaf
• 2 1-inch strips orange peel
• 2/3 cup nicoise green olives, pitted and chopped
• 1 package (about 1 pound) vacuum-packed gnocchi

Directions

1. In a large pot heat your oil on medium high and add the diced bacon and garlic. Cook until bacon is brown.
2. Add ground beef and turn heat down to med. and cook until browned all the way through (about 10 minutes.)
3. While beef is cooking, dice your carrots and shallots.
4. When the beef mixture is browned, add the wine, carrots, shallots and tomato paste and stir to combine and cook until vegetables are soft about 8 minutes. Season with salt and pepper now.
5. While the vegetables are cooking dice your olives and set aside. In a small bowl, carefully crush the plum tomatoes in your fingers until you have a smooth and slightly chunky sauce.
6. When vegetables are soft add the tomatoes, olives, bay leaves and orange peels. Bring to a boil, reduce heat to low, cover and simmer for 20 minutes.
7. In another large pot bring about 5 cups of salted water to a boil.  When boiling, add gnocchi and cook until they float. Drain and set aside until other mixture is ready.
8. After 20 minutes take lid off and bring mixture back to a boil and sauce will thicken, about 5 minutes.  
9. Add cooked gnocchi and toss to coat and serve!