1leektrimmed, halved and sliced thin (about 1-1/2 to 2 cups), rinsed well and patted dry
1cupgrape tomatoeshalved
olive oil
kosher salt and black pepperto taste
1/4cupfreshly grated parmesan cheese
Instructions
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.