Recipe by Ms B.
From May 2007 issue of Fine Cooking Magazine. Hubby and I have never tried gnocchi and found the prep for this recipe to be very simple and the flavors excellent.
Top Review by Jewelies
Very easy to make with simple ingredients that I always have on hand. Struggled slightly with the gnocchi sticking to the pan but just added a bit more oil to fix this. I didn't have any thyme so used some beautiful basil that I had growing in my garden. Made a great Sunday evening dinner, thank you.
- kosher salt
- 453.59 g gnocchi, frozen
- 85.04 g bacon, cut into 1/2 inch wide pieces (about 3 slices)
- 59.16 ml extra virgin olive oil
- 2 yellow onions, thinly sliced (medium-small to yield about 2 cups)
- 118.29 ml frozen peas
- 4.92 ml fresh thyme, minced
- fresh ground black pepper
- 29.58 ml parmigiano-reggiano cheese, plus more for serving
Directions See How It's Made
- Bring a large saucepan of salted water to boil.
- Cook the gnocchi according to package directions.
- Reserve 1/2 cup of the cooking water and drain.
- Meanwhile, in a large 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 more minutes.
- 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 are lightly browned, 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.