© 2019 by Andrea Buckett | Design by Chick & Owl Design Co.

Crispy pan-fried gnocchi with bacon and smoked cheddar

November 2, 2017

These pillows of potato goodness are made extra-delicious with their crispy exterior. And the best things is, there's no need to boil these little gems and just one pan does the trick. Fried in bacon fat and tossed with smoked cheddar, you will definitely want to double this recipe!

 

4 strips bacon, cut into ¼-in. pieces

1 350-g pkg President's Choice fresh gnocchi 

1 pkg of cherry or grape tomatoes

¼ tsp ground pepper

¼ tsp salt

1 tbsp chives, chopped

¼ cup President's Choice smoked cheddar, finely grated

 

  1. Place a heavy-bottom skillet over medium heat and add bacon; cook until crispy, about 7 min. Remove the bacon to a paper towel to drain. Reserve 1 tbsp bacon fat and discard the rest. Wipe out the pan with a paper towel.

  2. Place the same skillet over medium heat and add reserved bacon fat.

  3. Add the gnocchi to the pan and stir to coat.  Allow the gnocchi to cook on one side until it's golden and crispy, about 3-4 min.  Turn gnocchi over and repeat on other side.

  4. Add the bacon with the cherry tomatoes, pepper, salt and chives and cook for an additional 2 min or until the tomatoes are just heated through.

  5. Transfer to a serving dish and top with grated cheddar.

     

     

     

     

     

     

     

     

     

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