What do you get when you combine…
puffy velvety roasted sweet potato gnocchi,
salty crispy organic bacon, and
slightly bitter Angry Angel Kolsch style ale?
Wonderful deliciousness, that’s what!
Sweet Potato Gnocchi, Roasted Red Peppers and a Savory Beer Reduction (serves 2, 1 1/2 cup each)
Simmering mushrooms and onions in your favorite beer is the perfect savory dish that can be used so many ways. I made a similar beer reduction for my savory mushroom tarts. This time, I crisped the bacon and used the reduction as a hearty, but healthy, sauce. The combination of melt-in-your mouth gnocchi with the meaty flavor of the sauce is a match made in heaven.
Prep and cook time: 45 minutes
1 teaspoon extra virgin olive oil + 1/2 teaspoon
1 small yellow onion, chopped
2 Portobella mushroom caps, chopped
1/2 bottle of Kolsch style beer
1/2 teaspoon sea salt + more to taste
1 red bell pepper, chopped roughly
1 9 oz. package of sweet potato gnocchi
1 oz. pecorino cheese
Preheat oven to 400 degrees F.
In a large pot, heat the teaspoon of olive oil on medium high heat. Add onions and allow to cook until they begin to caramelize, turning slightly brown. Add mushrooms to the pot and the beer. Cover pot with a lid, reduce heat to medium, and allow to simmer for 30 minutes. The beer should reduce by half. If beer has not reduced by half after 30 minutes, remove the lid and allow the mixture to cook an additional 5 minutes or until the beer has reduced by half. Add salt once beer has reduced and add more to taste if you like.
Grease a small baking sheet with the 1/2 teaspoon of olive oil. Place red bell pepper on the pan and roast for 20-25 minutes.
Cook gnocchi according to package directions and drain once cooked.
Cook bacon in a skillet or pan until crisp. Chop bacon.
Add the gnocchi, bacon, and red peppers to the pot of onions and mushrooms. Stir to combine everything. Plate two servings and sprinkle pecorino cheese on each serving, distributing cheese equally.
I thought this meal could use a little green, so I served it with simple roasted okra.
Brad and I marveled at the amount of veggies in this tasty meal.
The entire dinner included 1/2 a red bell pepper, 1 whole Portobella mushroom, 1/2 an onion, some sweet potato, and a whole lot of okra.
That’s about as many servings of vegetables as you need in an entire day.
It makes me feel good that I have found ways to incorporate a lot of veggies in a meal without sacrificing taste.
Did you notice I used several different cooking techniques to make this meal happen?
– I boiled the gnocchi.
– I roasted the okra and red bell pepper.
– I sauteed the onions.
– I reduced the beer.
What’s your favorite cooking method?
Are there any methods you would like to learn how to use more?