Gnocchi With Bacon And Tomatoes Recipes

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GNOCCHI WITH BACON AND TOMATO

Using our straightforward technique for making gnocchi, create quick and simple recipes like this dish of gnocchi tossed with bacon and fresh tomato sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 8



Gnocchi with Bacon and Tomato image

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.

Nutrition Facts : Calories 301 g, Fat 5 g, Fiber 3 g, Protein 11 g

5 slices bacon, thinly sliced
3 medium tomatoes, cored and diced medium
2 garlic cloves, smashed and peeled
1/2 teaspoon red-pepper flakes
Coarse salt and ground pepper
1/2 batch Simple Potato Gnocchi
Fresh parsley, chopped
Parmesan, shaved

GNOCCHI WITH BACON AND TOMATOES

Recipe from the Chicago Tribune is subtitled "Gnocchi with BLT flavors- what's not to like?" Very quick to make!

Provided by EmilyStrikesAgain

Categories     Pork

Time 35m

Yield 2 serving(s)

Number Of Ingredients 8



Gnocchi With Bacon and Tomatoes image

Steps:

  • Heat a medium skillet over medium heat; add bacon and onion. Cook, stirring often, until onion starts to brown, about 10 minutes.
  • Meanwhile, heat a large saucepan of water to a boil; add gnocchi, cook according to package directions. Drain, reserving about 1/2 of the cooking water.
  • Add some of the cooking water to the skillet; cook, stirring, to make a sauce. Add parsley, tomatoes, salt and pepper. Heat, about 1 minute. Add gnocchi; toss to coat. Serve with Parmesian cheese, if desired.

Nutrition Facts : Calories 242.9, Fat 20.8, SaturatedFat 6.9, Cholesterol 30.8, Sodium 689.5, Carbohydrate 7.8, Fiber 2.3, Sugar 3.2, Protein 7

4 slices thick bacon, chopped
1/2 red onion, thinly sliced
1 (13 ounce) package potato gnocchi
1 cup chopped flat leaf parsley
8 cherry tomatoes, halved
1/4 teaspoon salt
1/4 teaspoon pepper
parmesan cheese (optional)

GNOCCHI WITH BACON AND ESCAROLE

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 9



Gnocchi with Bacon and Escarole image

Steps:

  • Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the bacon and cook, stirring occasionally, until browned and crisp, about 7 minutes. Add the onion and continue cooking until softened, about 2 minutes. Stir in the escarole, 1/2 teaspoon salt and a few grinds of pepper. Cook until the escarole is completely wilted, about 3 minutes.
  • Meanwhile, bring a large pot of salted water to a boil. Add the gnocchi and cook as the label directs. Reserve 1/2 cup cooking water, then drain the gnocchi and add to the pot with the escarole mixture. Add the reserved cooking water and stir to coat, about 1 minute. Stir in the tomatoes, parmesan and parsley; season with salt and pepper.

Nutrition Facts : Calories 481 calorie, Fat 33 grams, SaturatedFat 13 grams, Cholesterol 63 milligrams, Sodium 859 milligrams, Carbohydrate 30 grams, Fiber 6 grams, Protein 13 grams

3 tablespoons extra-virgin olive oil
2 slices thick-cut bacon, cut into 1/4-inch pieces
1/2 onion, chopped
1 small head escarole, roughly chopped
Kosher salt and freshly ground pepper
1 17.5-ounce package potato gnocchi
1 1/2 cups cherry tomatoes, halved
1/2 cup grated parmesan cheese (about 1 ounce)
2 tablespoons chopped fresh parsley

GNOCCHI WITH BACON AND SWEET PEAS

Provided by Aaron McCargo Jr.

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9



Gnocchi with Bacon and Sweet Peas image

Steps:

  • Bring a large pot of salted water to a boil over medium heat. Add the gnocchi and cook for 5 to 6 minutes.
  • In a large skillet over medium heat add bacon and cook until slightly crisp. Discard the excess fat. Add the garlic and thyme and cook for 30 seconds. Drain the gnocchi and add it to the pan. Stir in the butter, then add the peas, a pinch of black pepper, and a pinch of salt and mix to combine. Add the lemon juice and allow flavors to blend. Taste and season with salt and pepper, if needed. Transfer the gnocchi to a serving bowl and serve.

Kosher salt
1-pound package potato gnocchi
6 slices bacon, chopped
2 tablespoons minced garlic
2 tablespoons freshly chopped thyme leaves
2 tablespoons butter
1 1/2 cups frozen peas, thawed
Freshly cracked black pepper
1 lemon, juiced

BEEF & BACON GNOCCHI SKILLET

This gnocchi dish tastes like a bacon cheeseburger. Go ahead and top it as you would a burger-with ketchup, mustard and pickles. -Ashley Lecker, Green Bay, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 12



Beef & Bacon Gnocchi Skillet image

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.

Nutrition Facts : Calories 573 calories, Fat 31g fat (16g saturated fat), Cholesterol 136mg cholesterol, Sodium 961mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 2g fiber), Protein 36g protein.

1 package (16 ounces) potato gnocchi
1-1/4 pounds lean ground beef (90% lean)
1 medium onion, chopped
8 cooked bacon strips, crumbled and divided
1 cup water
1/2 cup heavy whipping cream
1 tablespoon ketchup
1/4 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups shredded cheddar cheese
1/2 cup chopped tomatoes
2 green onions, sliced

CRISPY GNOCCHI WITH BURST TOMATOES AND MOZZARELLA

Pan-fried gnocchi is like a faster version of baked pasta. Store-bought gnocchi can simply be browned in a pan for an exciting mix of crispy outsides and chewy middles, no boiling required. This dish is studded with juicy tomatoes and melty pockets of mozzarella. Cherry tomatoes are reliably more flavorful year-round than larger, more watery varieties like beefsteak and heirloom. (That said, taste yours, and if they're more tart than sweet, add 1/2 teaspoon sugar in Step 2.) Toss the tomatoes with browned butter, red-pepper flakes and garlic, then hit them with a little heat, and they'll burst into a bright sauce. Stir in the gnocchi, dot with mozzarella, then broil until the cheese is molten and the tomatoes are blistered in spots.

Provided by Ali Slagle

Categories     dinner, weekday, pastas, main course

Time 25m

Yield 4 servings

Number Of Ingredients 9



Crispy Gnocchi With Burst Tomatoes and Mozzarella image

Steps:

  • Heat the broiler with a rack about 6 inches from the heat source.
  • In a large (12-inch) skillet on the stovetop, heat enough olive oil to lightly coat the bottom of the pan (about 1 tablespoon) over medium-high. Add half the gnocchi to the pan, breaking up any that are stuck together. Cover with a lid or baking sheet and cook, undisturbed, until golden brown on one side, 2 to 4 minutes. Transfer to a medium bowl. Repeat with the remaining gnocchi and olive oil.
  • Add the butter to the skillet and cook over medium-high, stirring often, until golden-brown and toasty, 1 to 2 minutes. Add the garlic, red-pepper flakes, 1 1/2 teaspoons salt and a few grinds of pepper, reducing the heat slightly if necessary to avoid scorching. Add the tomatoes and 3 tablespoons water and cook, shaking the pan occasionally, until the tomatoes have softened and the liquid has slightly thickened, 4 to 6 minutes. Smash the tomatoes as they burst to help them along.
  • Add the seared gnocchi and 1/4 cup basil (if using), stir to coat, then shake into an even layer. Top with the mozzarella and drizzle lightly with olive oil. Broil until the cheese is melted and browned in spots, 2 to 4 minutes. Top with more basil, red-pepper flakes and black pepper as desired.

2 tablespoons extra-virgin olive oil, plus more as needed
2 (12- to 18-ounce) packages shelf-stable or refrigerated potato gnocchi
1/4 cup unsalted butter (1/2 stick)
4 garlic cloves, thinly sliced
1/4 teaspoon red-pepper flakes, plus more for serving
Kosher salt and black pepper
2 pints small tomatoes, such as cherry, grape or Sungold
1/4 cup thinly sliced or torn basil leaves (optional), plus more for serving
8 ounces fresh mozzarella, cut or torn into 1/2-inch pieces

SWEET POTATO GNOCCHI WITH TOMATO SAUCE

Try this tasty gnocchi made with both sweet potatoes and white potatoes. The sweet potatoes count towards your five-a-day, as does the accompanying tomato sauce

Provided by Sara Buenfeld

Categories     Dinner

Time 1h50m

Number Of Ingredients 9



Sweet potato gnocchi with tomato sauce image

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Put both types of potato on a baking tray, prick all over with a fork, then bake for 50-60 mins until a knife easily slides into them. Cut all the potatoes in half to allow excess steam to escape as they cool.
  • Meanwhile, make the sauce. Heat the oil in a pan over a medium heat and fry the garlic and chillies until softened. Tip in the tomatoes, stir in half the chopped basil, then cover and leave to cook over a low heat for 20-30 mins to make a thick sauce.
  • When the baked potatoes are cool enough to handle, carefully peel and discard the skins, then mash well until smooth. Stir in the flour, then knead briefly with your hands to create a dough, adding a little extra flour if the mixture is sticky.
  • Halve the dough, then wrap one half and put it in the fridge for another day. Will keep chilled for up to three days. Quarter the remaining dough, then roll each piece into a sausage about 28cm long and cut into even bite-sized chunks. Lightly press using the back of a fork to create ridges, if you like, then set aside, spaced apart.
  • Bring a large pan of water to the boil, then drop in the gnocchi and cook for 2-4 mins until they rise to the surface, then scoop them out using a slotted spoon. Don't let them overcook or they'll fall apart. Toss with half the tomato sauce, tear in half the remaining basil, and scatter over half the cheese. The remainder will keep chilled for up to three days. Make the rest of the gnocchi as described in step 4, then reheat in the sauce and serve as above with the remaining basil and cheese.

Nutrition Facts : Calories 507 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 85 grams carbohydrates, Sugar 16 grams sugar, Fiber 13 grams fiber, Protein 16 grams protein, Sodium 0.3 milligram of sodium

350g sweet potatoes
4 baking potatoes (950g)
200g wholemeal spelt flour, plus extra if needed
1 tbsp olive oil
4 garlic cloves, finely grated
1-2 fresh chillies, deseeded and finely chopped
600g large vine-ripened tomatoes, finely chopped
15g basil, half chopped
50g finely grated Italian-style vegetarian hard cheese

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