Description
This easy Gnocchi with Bacon and Tomatoes combines crispy bacon, juicy tomatoes, and soft, pillowy gnocchi for a dish that is packed with flavor. It’s easy enough for a weeknight dinner but special enough for date night also!
Ingredients
Units
Scale
- 4 tablespoon olive oil, divided
- 1 teaspoon + pinch salt, divided
- 8 ounces potato gnocchi
- 1 cup bacon, cut into small pieces
- 1 small yellow onion, diced
- 2 garlic cloves, peeled and roughly chopped
- 1 cup cherry tomatoes, quartered
- 1/4 cup Parmesan cheese
- fresh oregano (or 1/2 tablespoon dried oregano)
- 1/4 cup fresh dill
- 1/4 cup fresh parsley
- 1/4 cup fresh basil
- 1/2 teaspoon cumin
Instructions
- Bring a large pot of water to a boil. Add 2 tablespoons of olive oil and 1 teaspoon of salt.
- Once boiling, add the potato gnocchi and cook according to the package instructions. Drain and set aside back in the pot.
- Heat 2 tablespoons of olive oil in a pan over medium heat. Sautee the diced onion and chopped garlic, cooking for 2-3 minutes until the onion softens.
- Add the quartered cherry tomatoes, and fresh oregano. Cover the pan with a lid and cook for 3-4 minutes until the tomatoes are soft. Add to the gnocchi.
- In the same pan, add ½ tablespoon of olive oil. Brown the bacon pieces, frying until golden, about 4-5 minutes. Drain and add to the gnocchi pot.
- In a food processor, combine the dill, parsley, fresh basil, the remaining olive oil, a pinch of salt, and the remaining clove of garlic. Blend briefly until the herbs are finely chopped.
- Stir in the fresh herb mixture with the gnocchi, bacon, and tomatoes, ensuring everything is well combined.
- Serve with parmesan cheese if desired.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: stovetop
- Cuisine: Italian
Nutrition
- Serving Size:
- Calories: 295
- Sugar: 1.9 g
- Sodium: 632.1 mg
- Fat: 18.5 g
- Carbohydrates: 28.2 g
- Fiber: 1.6 g
- Protein: 6.7 g
- Cholesterol: 8.2 mg