Pine Nut Gnocchi with Pan Roasted Tomatoes

A hearty, rustic dish--roasted tomatoes, pine nuts and spinach served over fresh gnocchi.

Ingredients:

• 1 cup raw pine nuts
• 1 12-15 oz package fresh gnocchi
• 4 slices diced bacon
• 2 large ripe tomatoes
• 1 12 oz bag fresh baby spinach
• 2 tbsp Worcestershire sauce
• 1/4 cup Parmesan cheese
• Black pepper to taste
• 1/4 cup olive oil

Directions:

In wide heavy skillet, dry roast pine nuts until light gold and set aside. In same skillet, fry bacon until crisp. Remove bacon with slotted spoon, leaving pan drippings. Add olive oil to bacon drippings. Place tomatoes in a single layer, and fry over medium high heat until lightly charred on one side. Turn tomatoes, add Worcestershire sauce and sprinkle generously with fresh ground pepper. Cook gnocchi in boiling water until done then drain well. Place in a large bowl. When tomatoes are done, scrape them directly into gnocchi bowl, making sure to get all the charred bits. In same skillet, cook spinach over medium high heat until just wilted. Add to gnocchi mixture along with bacon and 3/4 cup pine nuts; mix lightly. Place on serving platter and top with freshly grated Parmesan cheese and remaining 1/4 cup pine nuts.

Number of Servings: 4-6

Notes from the Cook: This dish is even better the next day, but there are rarely leftovers.