Gnocchi With Bacon, Tomatoes And Peas
From mommyluvs2cook 7 years ago
- 35 minutes to make
- Serves 6
I was making a recipe from another site and changed it up so much that I decided to call it my own :) This was delicious and came together fairly quick. I used a Pecorino gnocchi I found at World Market, but any would work. Read more We are glad there are leftovers! See less
Ingredients
- 2 15oz. packages of gnocchi shopping list
- 8 slices of bacon shopping list
- 1/2 red onion, thinly sliced shopping list
- 1/2 -1 cup chicken broth shopping list
- 1/2 cup reserved gnocchi water shopping list
- 3 roma tomatoes, chopped shopping list
- 1/2 cup Italian parsley, chopped shopping list
- 1/2 cup frozen peas shopping list
- 1/4 cup of parmesan cheese, grated, and more for garnish shopping list
- S&P to taste shopping list
How to make it
- Start the gnocchi water and cook as package directs. Don't forget to reserve 1/2 cup of the water!
- Get the bacon going and when crisp, crumble. Pour off most of the bacon grease leaving about a TBS. Cook the onions until soft. Add in the chicken broth starting with 1/2 cup and add in a little of the gnocchi water. Heat to bubbling then add tomatoes, parsley, peas and gnocchi. Bring to a simmer adding in more broth and/or water as needed, and you want it to be a slightly thick consistency so that is what the gnocchi water is for.
- Add in parmesan cheese and pepper and taste when melted in to see if you need any more salt. Season as needed. When plated top with some bacon and more parmesan cheese. Enjoy!!
The Rating
Reviewed by 2 people-
Delicious! It was quick and easy to prepare too. The gnocchi water thickened the sauce up nicely. I only had plain gnocchi but I topped it with romano cheese, yummy in my tummy! :)
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Cosmicmother
in Western loved it
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Oh my heavens, gnocchi is my favorite, and you can't go wrong with bacon either! Love this post!! :)
Cosmicmother
in Western loved it
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Delicious, easy and very tasty. I left out the cheese for my portion, then tossed the cheese in.
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April 14/2019.
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