- YIELDS | 4 SERVINGS
- PREP TIME | 15 MINS
- COOK TIME | 25 MINS
The secret to this fast, savory, and tasty dish is the store-bought gnocchi. This dish comes together in minutes and I guarantee even Brussels sprouts haters will become converts!
- 8-10 strips thick cut bacon
- 2 pounds Brussels sprouts, about 30, rinsed, trimmed, cut in half lengthwise
- 17.5-ounce package store-bought* or homemade potato gnocchi
- 1/4 cup balsamic vinegar
- 1/4 cup freshly grated Parmesan cheese
- Freshly cracked pepper and kosher salt
- Prepare the gnocchi according to package instructions. While you wait for the water to boil, fry the bacon.
- In a large skillet, cook bacon until crispy. Remove bacon and let cool on paper towels. Coarsely chop the bacon and set aside.
- Drain all but roughly 2 tablespoons of the bacon fat and turn the heat on medium-high. Add the Brussels sprouts and cook, stirring occasionally, for about 8-10 minutes or until the sprouts are tender and easily pierced with a fork but not mushy.
- Drain the gnocchi well and pour it into the pan with the Brussels sprouts. Stir to incorporate.
- Turn the heat down to medium-low and add the chopped bacon. Drizzle the balsamic vinegar over the sprouts, gnocchi, and bacon and gently stir to incorporate.
- Move to a serving platter. Sprinkle with Parmesan cheese, a few good cranks of freshly ground pepper, and Kosher salt to taste.
* I recommend De Cecco Potato Gnocchi for this recipe.
Feel free to add any freshly chopped herbs. I like fresh rosemary and or oregano.
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