Gnocchi with Bacon and Tomatoes
Indulge in a comforting plate of Gnocchi with Bacon and Tomatoes, a recipe that combines pillowy potato gnocchi with crispy bacon and juicy, burst-in-your-mouth cherry tomatoes for a savory delight. This quick and easy dish comes together in just 30 minutes, making it perfect for busy weeknights or a cozy dinner at home. The flavors of sautéed garlic, fresh basil, and a touch of Parmesan cheese bring a delightful balance of richness and freshness, while a hint of optional red pepper flakes adds a subtle kick. Tossed in a buttery tomato-bacon sauce, this Italian-inspired classic is sure to become a family favorite. Serve it hot, topped with extra Parmesan and basil for a restaurant-quality finish!
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Recipe Information
Ingredients
- 500 g Potato gnocchi
- 150 g Bacon
- 250 g Cherry tomatoes
- 3 pc Garlic cloves
- 2 tbsp Olive oil
- 10 g Fresh basil leaves
- 50 g Grated Parmesan cheese
- 1 tbsp Unsalted butter
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil.
While the water is heating, chop the bacon into small pieces and mince the garlic cloves.
Heat a large skillet over medium heat and add the olive oil. Once hot, add the chopped bacon and cook until crispy, about 5-7 minutes.
Using a slotted spoon, remove the crispy bacon from the skillet and set it aside, leaving the rendered fat in the pan.
Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant.
Add the cherry tomatoes to the skillet. Cook them for 5-7 minutes, stirring occasionally, until they begin to burst and release their juices.
Season the tomato mixture with salt, black pepper, and optional red pepper flakes. Stir well to combine.
By now, the pot of water should be boiling. Add the gnocchi to the water and cook according to the package instructions, typically until they float to the surface (about 2-3 minutes).
Using a slotted spoon, transfer the cooked gnocchi directly into the skillet with the tomato mixture. Toss to coat the gnocchi in the sauce.
Add the crispy bacon back to the skillet, followed by the butter and half of the grated Parmesan cheese. Toss everything together until the butter melts and the sauce evenly coats the gnocchi.
Remove the skillet from heat and tear the fresh basil leaves into small pieces. Add them to the skillet, gently stirring to combine.
Serve the gnocchi hot, garnished with the remaining Parmesan cheese and additional basil if desired.
Nutrition Facts
Calories |
1997 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.9 g | 179% | |
| Saturated Fat | 56.5 g | 282% | |
| Polyunsaturated Fat | 13.1 g | ||
| Cholesterol | 320 mg | 106% | |
| Sodium | 7145 mg | 311% | |
| Total Carbohydrate | 102.5 g | 37% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 11.5 g | ||
| Protein | 86.5 g | 173% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 746 mg | 57% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 2131 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
