Gnocchi with bacon, leeks, fresh tomatoes and Parmesan tossed around with gnocchi. An extremely quick and delicious pasta dish.

I am happy to report that with only 10 days left until Christmas, I am officially finished with Christmas shopping. And right before a big snow storm too! So to celebrate my grand achievement {which has never happened before in my lifetime… EVER} I made a hella-delicious dish.

Gnocchi With Bacon l SimplyScratch.com

These cold days have me craving warm, savory comfort food {and cookies}. I literally sat with a bowl of this here goodness and watched my youngest daughter play outside in the snow. Oh to be that young and immune to the freezing temperatures. Then I started reorganized my Pinterest page while listening to Christmas music and enjoying the ambiance of my festively decorated living room. It was quite the cozy day to say the least. I could live that day on repeat for a week and not get tired of it one bit.

ingredients

So this recipe literally only takes about 25 minutes. What took the longest was frying the bacon, but once that’s out of the way it moves very quickly.

rinse the tomatoes

Start by rinsing some grape tomatoes.

slice

Slice them in half and quarter the larger ones. It’s about a cup of tomato halves.

bacon collage

Then in a skillet over medium heat, crisp up 4 strips of bacon and then use a slotted spoon to transfer it to a plate lined with paper towel.

add in sliced leeks

Drain off all but two tablespoons of bacon fat and add in the leeks. This is one very large leek {about 1-1/2 to 2 cups, thinly sliced}.

just about tender

The leeks cook quickly in the bacon fat so it should only take about 5 minutes. Remove the leeks to a bowl when they start to soften.

gnocchi collage

To a pot of boiling water, season with some salt and drop in a pound of gnocchi. Cook as directed on the package. Mine took about 2-3 minutes before they floated to the top, letting me know they’re done. Drain them into a colander…

olive oil and add gnocchi

… then immediately pop them into the skillet along with a teaspoon of olive oil. Once they start getting a little color to them…

add the leeks

Add in the leeks…

tomatoes

Tomato halves…

a little salt A LOT of pepper

Next season with a LITTLE bit of kosher salt and A LOT of black pepper. There’s a lot of salty components in the dish so go easy on the salt {you might not even need any of it at all!}

add in the bacon

Then add in the bacon.

parmesan

Next add in the Parmesan cheese. Who doesn’t love Parmesan??

toss

Simply toss it around to combine.

Gnocchi With Bacon l SimplyScratch.com

This makes for a perfect main dish. Try serving it up with a light side salad and maybe a glass of crisp white wine, hmm? Or pair it up as a side to chicken or a steak even, and you’ve got yourself a perfect meal to warm you up on these cold, winter nights.

Gnocchi With Bacon l SimplyScratch.com

Enjoy! And if you give this recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Gnocchi With Bacon l SimplyScratch.com

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

Pan-Toasted Gnocchi with Bacon, Leeks and Fresh Tomato
Yield: 4 Servings

Pan-Toasted Gnocchi with Bacon, Leeks and Fresh Tomato

Bacon, leeks, fresh tomatoes and Parmesan tossed around with gnocchi. An extremely quick and delicious pasta dish.

Prep Time 15 minutes
Cook Time 10 minutes
Additional Time 5 minutes
Total Time 30 minutes

Ingredients

  • 4 strips Applewood Bacon, diced
  • 1 pound gnocchi
  • 1 large leek, trimmed, halved and sliced thin (about 1-1/2 to 2 cups)
  • 1 cup sliced fresh grape tomatoes
  • olive oil
  • kosher salt and black pepper
  • 1/4 cup freshly grated parmesan cheese

Instructions

  1. Bring a pot of water to boil.
  2. Meanwhile in a 10 inch skillet cook diced bacon over medium heat until crispy. Remove the crispy bacon with a slotted spoon to a plate lined with paper towel.
  3. Meanwhile slice, rinse, drain and towel-dry the leeks.
  4. Drain all but a tablespoon of the bacon fat and add in the sliced leeks. Cook for 3-4 minutes until the leeks start to turn soft. Remove the leeks to a nearby bowl.
  5. At the same time as the leeks, salt the water with a couple pinches of kosher salt and drop in the gnocchi. Cook as directed on the packager {usually around 2-3 minutes} they should float to the top.
  6. Drizzle a little bit {about a teaspoon} of olive oil into your skillet and add the drained gnocchi. Toast them for a few minutes and once they start to get a little color, add in the leeks, sliced fresh tomatoes, pepper, bacon and a 1/4 cup of freshly grated Parmesan.
  7. Toss and serve immediately with more parmesan if desired.
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