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Pan-Fried Gnocchi with Bacon, Onions, & Peas

Scott Phillips

Servings: 3

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.


  • 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

Nutritional Information

  • Nutritional Sample Size based on three servings
  • Calories (kcal) : 470
  • Fat Calories (kcal): 290
  • Fat (g): 33
  • Saturated Fat (g): 10
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 18
  • Cholesterol (mg): 40
  • Sodium (mg): 880
  • Carbohydrates (g): 35
  • Fiber (g): 3
  • Protein (g): 9


  • 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.


Rate or Review

Reviews (6 reviews)

  • user-5965905 | 05/18/2020

    I’ll definitely be making this again. I used a stainless steel pan instead of a nonstick, and even though some of the gnocchi stuck slightly, they still got a nice crispy exterior that was just amazing. I doubled the bacon as someone else suggested... good choice.

  • user-3910951 | 01/22/2018

    I doubled the bacon and peas, as Princess2016 did, and it was delicious. I will make this often and am thinking of variations using tortellini. Thanks to my favorite cooking magazine.

  • Princess2016 | 02/17/2016

    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.

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