Served at the 2014 Wild Bacon Wine Trail
1-17 oz. package Italian potato gnocchi
1 lb. bacon
1 stick butter
1 medium yellow onion
4-6 cloves garlic, peeled and chopped
2-14 oz. cans diced Italian style tomatoes
Small jar sun-dried diced tomato and pesto in olive oil
Kosher sea salt
Lemon pepper seasoning
Finely chop bacon, onion, and garlic cloves. Brown the bacon, drain well and put to the side. Wipe out the pan, then add butter and melt over medium heat until foamy. Add garlic cloves and sauté until just barely brown. Next add onion and sauté until just translucent. Remove from heat and mix bacon back in to garlic and onion. Transfer to non-reactive container, let cool, then cover and refrigerate overnight.
Next add ½ can Italian tomatoes at a time in non-reactive bowl and sprinkle kosher salt, lemon pepper seasoning , and Italian seasoning to taste between each ½ can layer, then cover and refrigerate overnight.
Next day combine bacon and tomatoes together and simmer over medium heat for about an hour, mixing periodically. Bring salted water to a boil and cook gnocchi according to instructions. While gnocchi is cooking add about 4 tablespoons of the sun-dried tomato pesto to a medium size bowl. When gnocchi is done, remove from water and drain well. Next add gnocchi to sun-dried tomato mixture and toss well.
Divide gnocchi into 4-6 servings and top with warm Italian tomato and bacon mixture. Add you favorite Italian cheese to top if desired. Serve with some nice crusty Italian bread.
Pairs well with Star Lane Sauvignon Blanc, or Hermannhof Vidal Blanc.