Pan Fried Gnocchi With Bacon, Onions & Peas

Pan Fried Gnocchi with Bacon, Onions, and Peas is a flavorful and satisfying dish that combines pillowy gnocchi with crispy bacon, caramelized onions, and sweet peas.

To start, bring a large saucepan of salted water to a boil. Cook the gnocchi according to the package directions. Remember to reserve some of the cooking water before draining the gnocchi. In a large nonstick skillet, cook thick-cut bacon over medium heat until crispy on both sides. Transfer the bacon to a plate lined with paper towels to drain the excess fat. Set it aside for later. Next, in the same skillet, heat olive oil and add thinly sliced onions. Cook the onions until they start to brown and become caramelized, which will take about 10 minutes. Reduce the heat and stir in frozen peas, minced fresh thyme, and season with salt and pepper to taste. Transfer this mixture to a small bowl. Wipe the skillet clean and heat more olive oil over medium-high heat. Add the cooked gnocchi to the skillet and cook them until they turn lightly brown and crispy, which should take around 5 minutes. Stir occasionally to ensure even browning. Once the gnocchi are browned, gently stir in the onion and pea mixture along with the reserved crispy bacon and grated Parmigiano-Reggiano cheese. Add some of the reserved cooking water to moisten and coat the gnocchi, adjusting the amount as needed.

Serve the pan-fried gnocchi immediately, garnished with additional Parmigiano-Reggiano. The dish is best enjoyed while it’s still warm, with the flavors of the crispy bacon, sweet onions, and tender gnocchi coming together in every bite.

SERVES: 3

INGREDIENTS:

• Kosher salt
• 1 lb. frozen gnocchi
• 3 oz. thick-cut bacon (about 3 slices), cut into 1/2-inch-wide pieces
• 4 Tbs. extra-virgin olive oil
• 2 medium-small yellow onions, thinly sliced (about 2 cups)
• 1/2 cup frozen peas
• 1 tsp. minced fresh thyme
• Freshly ground black pepper
• 2 Tbs. grated Parmigiano-Reggiano; more for serving

INSTRUCTIONS:

1. Bring a large saucepan of salted water to a boil. Cook the gnocchi according to package directions. Reserve 1/2 cup of the cooking water, and drain.
2. Meanwhile, in a large (preferably 12-inch) nonstick skillet, cook the bacon over medium heat until crispy on both sides, about 5 minutes. Transfer to a plate lined with paper towels and set aside. Pour off any fat from the skillet.
3. In the same skillet, heat 2 Tbs. of the oil over medium-high heat. Add the onion and cook until it begins to brown, 3 to 5 minutes. Reduce the heat to medium and continue to cook, stirring occasionally, until the onion is limp and golden brown, 10 minutes more. Stir in the peas and thyme, season with salt and pepper to taste, and transfer to a small bowl.
4. Wipe the skillet clean with a paper towel, and heat the remaining 2 Tbs. oil over medium-high heat. Add the gnocchi and cook, tossing occasionally, until they’re lightly brown, about 5 minutes. Gently stir in the onion mixture, bacon, and Parmigiano, along with enough of the reserved cooking water to moisten and coat the gnocchi, about 4 Tbs. Serve immediately, sprinkled with additional Parmigiano.

NUTRITIONAL INFORMATION:

PER SERVING

• 470 CALORIES | 9G PROTEIN | 35G CARB | 33G TOTAL FAT | 10G SAT FAT |
  18G MONO FAT | 3G POLY FAT | 40MG CHOL | 880MG SODIUM | 3G FIBER

NOTE:

• Gnocchi are Italian dumplings made of potatoes or flour (or both) and eggs. Look for them in the frozen foods section of the supermarket.