Bacon Parmesan Gnocchi
- 12 oz Vince and Sons Gnocchi
- 6-8 slices Smoking Goose Applewood Smoked Bacon, diced into 1 inch pieces
- 1 small onion, diced
- 2 garlic cloves, roughly chopped
- 1/2 teaspoon salt
- Fresh cracked pepper
- 1/2 cup shredded Parmesan cheese
- 3 tablespoons, roughly chopped fresh parsley
Heat salted water in a pot until boiling. Add the gnocchi and cook for about 5 minutes, or until the gnocchi’s start to boil to the top. Take the gnocchi out of the water and set aside.
In a large skillet, cook the diced bacon until crispy. Take out of the skillet and set aside on a paper towel.
Take the skillet with the bacon fat and discard the fat, leaving about 1 tablespoon left in the skillet. Heat the skillet to medium heat and add the garlic and onions. Saute until tender.
Add the gnocchi to pan and toss with onions and garlic and heat through. Add the crispy bacon pieces and toss gently. (You may need to add a tablespoon of the pasta water to loose up and scrape the bits on the bottom of the pan).
Add the salt and pepper and toss. Turn off the heat and toss in the Parmesan cheese and fresh parsley. Serve.