Pan-Fried Gnocchi with Bacon, Onions, and Peas
Boston in T minus 1 day!! I’m so excited that I can barely contain myself! Boston is one of my favorite cities…I could immerse myself forever in the food, the history, the architecture, and the culture. Let’s not forget about the beer either! There’s a growler of BBC’s Steel Rail with MY name on it!
Among making my seemingly endless list of things to pack (yes, I’m one of those list type people), I almost forgot to cook this weekend. Almost…but who are we kidding? Can I really go more than a few days without being in front of the stove concocting something?
My sister first raved about this recipe a few days ago when she made it for her very lucky beau and then shared it with me. Only having had gnocci a handful of times before, I was immediately intrigued by the bacon aspect of this recipe and how, for once, it didn’t seem that the gnocci would be drowning in some sort of sauce.
Just reading it over, I knew that it was going to have to be made…and made very soon. Not overly taxing by any stretch, you prepare the gnocci as you normally would, but then finish it off with a pan fry…giving it a nice texture and manages to avoid the “heavy” feeling that I usually detect with most gnocci dishes.
Caramelized onions mixed with savory thyme, peas, and bacon round out the rest of the flavors in this dish. It’s an easy and almost comforting dish to make and have. Thanks Thao!
Pan-Fried Gnocchi with Bacon, Onions, & Peas
Adapted from Fine Cooking
1 lb frozen or fresh gnocchi
3 ounces thick cut bacon (about 3 slices), cut into 1/2-inch wide pieces
4 tablespoons extra-virgin olive oil, divided
2 medium-small yellow onions, thinly sliced (about 2 cups)
1/2 cup frozen peas
1 teaspoon fresh thyme, minced
Freshly ground black pepper
2 tablespoons grated Parmigiano-Reggiano plus more for serving
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 tablespoons 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 tablespoons 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 tablespoons. Serve immediately, sprinkled with additional Parmigiano.