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Pan-Toasted Gnocchi with Bacon, Leeks and Fresh Tomato

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Bacon, leeks, fresh tomatoes and Parmesan tossed around with gnocchi. An extremely quick and delicious pasta dish.
Course Side Dishes
Cuisine Italian
Keyword bacon, gnocchi, leeks, parmesan, pasta, quick, Tomato
Prep Time 15 mins
Cook Time 10 mins
Additional Time 5 mins
Total Time 30 mins
Servings 4 servings
Calories 323
Author Laurie McNamara


  • 4 slices applewood bacon diced
  • 1 pound gnocchi
  • 1 leek trimmed, halved and sliced thin (about 1-1/2 to 2 cups), rinsed well and patted dry
  • 1 cup grape tomatoes halved
  • olive oil
  • kosher salt and black pepper to taste
  • 1/4 cup freshly grated parmesan cheese


  • Bring a pot of water to boil.
  • 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.
  • Meanwhile slice, rinse, drain and towel-dry the leeks.
  • 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.
  • 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.
  • 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.
  • Toss and serve immediately with more parmesan if desired.


Serving: 1g | Calories: 323kcal | Carbohydrates: 45g | Protein: 10g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 632mg | Potassium: 180mg | Fiber: 3g | Sugar: 2g | Vitamin A: 743IU | Vitamin C: 8mg | Calcium: 110mg | Iron: 5mg