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1
Bring a pot of water with 1 tablespoon salt to a boil for the gnocchi.
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2
When it boils, boil the gnocchi for 2-4 minutes, as package directs.
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3
Cook just until the gnocchi floats to the top of the boiling water.
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4
Drain off the water and set the gnocchi aside until ready to use.
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5
Meanwhile, make the marinara.
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6
Heat a large skillet to medium heat and add the bacon.
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7
Stir and cook for 5 minutes or so until bacon is browned at the edges but still somewhat soft.
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8
Add the onion to the bacon and cook for 2 minutes more, stirring.
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9
Add half the garlic to the onion mixture and stir for 90 seconds, then add the crushed tomatoes.
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10
Taste the marinara, and add as much crushed red pepper and salt as youd like.
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11
Let the sauce simmer very gently while you prepare the arugula.
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12
Heat a separate skillet to medium heat with a drizzle of olive oil.
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13
Add the arugula and remaining garlic with a sprinkle of salt and saute for 90 seconds until wilted and crispy around the edges.
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14
Remove pan from heat and set aside.
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15
Right before serving, add the drained cooked gnocchi and basil leaves to the marinara.
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16
Stir together.
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17
Serve each portion of gnocchi topped with a bit of garlic arugula.
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18
Drizzle with some good olive oil for extra oomph.
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19
Enjoy!
