Sweet peas, salty bacon, and slightly acidic tomatoes complete this colorful skillet main. Chop the bacon first, as we do, or cook whole slices until crisp, remove from the pan, and crumble. The frozen green peas cook instantly, keep well, and add a fresh, springy note to this cozy, savory dish.
1 (16-oz.) pkg. whole-wheat gnocchi (such as Gia Russa)
1 cup frozen green peas
2 center-cut bacon slices, chopped
1/2 cup chopped green onions
2 garlic cloves, minced
1 cup halved grape tomatoes
1/4 teaspoon freshly ground black pepper
2 tablespoons grated Parmesan cheese
Est. added sugars 0g
How to Make It
Bring a large saucepan filled with water to a boil over high heat. Add gnocchi; cook 2 to 3 minutes or until gnocchi float to the surface. Add peas; cook 1 minute. Drain in a colander over a bowl, reserving 1/3 cup cooking liquid.
Cook bacon in a large skillet over medium-high heat 4 minutes or until crisp. Remove bacon from pan with a slotted spoon. Add onions and garlic to drippings in pan; cook 4 minutes, stirring occasionally. Add tomatoes; cook 5 minutes or until slightly broken down, stirring occasionally. Add reserved 1/3 cup cooking liquid; cook 2 minutes. Add gnocchi mixture to pan; toss to coat. Stir in bacon and pepper. Sprinkle with cheese.
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I made this with a few modifications: a bit more bacon and peas. The dish came together so easily and was delicious. I think the garlic could burn before the onions cooked to my liking but careful watching prevented a disaster. Maybe next time I will just use yellow onions. This goes into my file as a keeper.FYI: I love reading other reviews of recipes, it really helps me decide what to try out.
My teenager loved this (and hasn't liked gnocchi in the past). I thought it was just ok. Super easy. I just thought the garlic got overly browned in the bacon fat so if I made this again, I'd add the garlic with the tomatoes instead of the onions. Super fast meal; so I will make it again.