Gnocchi with Bacon and Brussels Sprouts

inAmerican Recipes, Dinner Recipes, Italian Recipes, Pork Recipes, Recipes, Side Dish Recipes, Vegetable Recipes, Winter Recipes
  • 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!

Ingredients

  • 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

Instructions

  1. Prepare the gnocchi according to package instructions. While you wait for the water to boil, fry the bacon.
  2. In a large skillet, cook bacon until crispy. Remove bacon and let cool on paper towels. Coarsely chop the bacon and set aside.
  3. 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.
  4. Drain the gnocchi well and pour it into the pan with the Brussels sprouts. Stir to incorporate.
  5. 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.
  6. Move to a serving platter. Sprinkle with Parmesan cheese, a few good cranks of freshly ground pepper, and Kosher salt to taste.

Notes

* I recommend De Cecco Potato Gnocchi for this recipe.

Feel free to add any freshly chopped herbs. I like fresh rosemary and or oregano.