The only thing better than dumplings is fried dumplings. Add bacon, onions and peas, and you’ve got a dish that can’t lose. Gnocchi are Italian dumplings made of potatoes or flour (or both) and eggs. For a major time-savor, look for gnocchi in the frozen foods section of the supermarket.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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.
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.
In the same skillet, heat 2 Tbs. of the oil over medium-high heat. Add the onions and cook until they begin to brown, 3 to 5 minutes. Reduce the heat to medium and continue to cook, stirring occasionally, until the onions are 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.
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.
Serve with a Classic Caesar Salad.
I made this dish on 02/17/16 and it was fabulous. My husband grew up in Pittsburgh, PA and he loved it. I doubled the bacon and peas. I cooked the onions in butter and fried the pierogies (instead of gnocchi's) in vegetable oil. It was excellent and I will make it again.
The flavor was good,but Sauteing the gnocchi left them tough. I will make it again, but probably only fry the gnocchi quickly and on one side.
Let me start off by saying I completely screwed up this recipe. First of all, I didn't realize I mixed maple bacon with my peppered bacon. Then I used a stainless steel skillet instead of nonstick. The gnocchi was mushy and the sauce tasted like I poured cheap pancake syrup on it. However, I will say that I'll try this recipe again because the bites with the peppered bacon were pretty good and full of potential. I will not be using the gnocchi because I realized I'm not a big fan of them.
twas simple, cheap & quite tasty
Miami chef Michelle Bernstein steps into the host role as Moveable Feast with Fine Cooking travels to Puerto Rico—an episode that was filmed in the summer prior to Hurricane Maria,…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?