With origins dating back to the Roman Empire, Gnocchi is a pasta for the ages. In centuries past, Gnocchi was traditionally made with Semolina flour and eggs, but rapidly changed with the introduction of potatoes to Europe in the 16th century. Today, these dumpling-like, bite sized pastas show up across multiple cuisines. I'd like to share my recipe for an American style Bacon, Spinach and Potato Gnocchi recipe that is easy to make and sure to please.

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