Beef Bacon Gnocchi Skillet Recipes

Steps:

• Preheat broiler. Cook gnocchi according to package directions; drain., Meanwhile, in a large cast-iron or other ovenproof skillet, cook beef and onion over medium heat until beef is no longer pink, 4-6 minutes, breaking meat into crumbles. Drain., Stir in half the bacon; add gnocchi, water, cream and ketchup. Bring to a boil. Cook, stirring, over medium heat until sauce has thickened, 3-4 minutes. Add salt and pepper. Sprinkle with cheese., Broil 3-4 in. from heat until cheese has melted, 1-2 minutes. Top with tomatoes, green onions and remaining bacon.

Steps:

• In a large skillet, cook bacon over medium-high until crisp. Drain on paper towels; pour out all but 2 teaspoons fat from skillet. Add tomatoes, garlic, and red-pepper flakes; season with salt and pepper. Cook until tomatoes begin to break down and sauce is chunky, 6 minutes. Add gnocchi and bacon. Toss until gnocchi are heated through andcoated with sauce. Sprinkle with parsley and Parmesan; serve immediately.

Steps:

• In 12-inch skillet, melt 1 tablespoon of the butter over medium heat. Add bread crumbs and garlic; cook and stir 1 to 3 minutes or until toasted. Pour into small bowl; clean out skillet.
• In same skillet, melt remaining 5 tablespoons butter over medium-high heat. Add gnocchi, Italian seasoning and pepper flakes; cook 13 to 15 minutes, stirring frequently, until golden brown.
• Add broth to skillet; heat to simmering. Cook 4 to 6 minutes, stirring frequently, until slightly thickened; reduce heat to medium. Stir in cream cheese until melted. Stir in spinach, a handful at a time, until wilted. Remove from heat; stir in tomatoes. Top with bread crumbs and Parmesan.

Steps:

• Bring a large saucepan of salted water to boil.
• Cook the gnocchi according to package directions.
• Reserve 1/2 cup of the cooking water and drain.
• Meanwhile, in a large nonstick skillet, cook the bacon over medium heat until crispy on both sides, about 5 minutes.
• Transfer to a plate lined with paper towels and set aside. Pour off any fat from the skillet.
• In the same skillet, heat 2 tablespoons of the oil over medium-high heat.
• Add the onions and cook until they begin to brown, 3 to 5 minutes.
• Reduce the heat to medium and continue to cook, stirring occasionally, until the onions are limp and golden brown, 10 more minutes.
• Stir in the peas and thyme, season with salt and pepper to taste, and transfer to a small bowl.
• Wipe the skillet clean with a paper towel, and heat the remaining 2 tablespoons oil over medium-high heat.
• Add the gnocchi and cook, tossing occasionally, until they are lightly browned, about 5 minutes.
• Gently stir in the onion mixture, bacon, and Parmigiano, along with enough of the reserved cooking water to moisten and coat the gnocchi, about 4 tablespoons.
• Serve immediately, sprinkled with additional Parmigiano.

Steps:

• In 12-inch nonstick skillet, melt 1 tablespoon of the butter over medium-high heat. Add gnocchi; cook 4 to 6 minutes, stirring occasionally, until lightly browned. Transfer gnocchi to plate; set aside.
• Reduce heat to medium; melt remaining 1 tablespoon butter in skillet. Add onion and meatballs; cook 4 to 6 minutes, stirring occasionally, until onions are tender and meatballs are heated through. Add broth, tomatoes and gnocchi to skillet; heat to boiling. Cover; reduce heat to medium-low. Simmer 3 to 5 minutes or until gnocchi is tender; turn off heat.
• Top gnocchi and meatballs with shredded cheese. Cover, and let stand 5 minutes. Just before serving, top with bacon, green onions and pickles.