This simple dish of Bacon & Leek Gnocchi is easy to make and is a deliciously comforting meal.
Welcome to week two of Bacon Month! Last week was a total blast. There were tons of yummy bacon recipes, and we’re just getting started! This week we’re also giving away a copy of Bacon 24/Seven. You can enter using the rafflecopter form at the bottom of this post.
If you missed all the yummy bacon recipes from WEEK ONE of Bacon Month you can check them out HERE.
‘);
So I have a crush on gnocchi. I’ve only made it once from scratch, a couple years ago, and it was such a mess I haven’t tried it again. But this dish makes me want to give it a go again. Store bought gnocchi is fine, but there’s just something special about homemade. I love bacon and leeks together, and the gnocchi is this dish lends a great texture. It’s such a simple dish, but sometimes the best food is. I would totally recommend grating some fresh Parmesan over everything while it’s still warm too. YUM!
One Year Ago: One-Pot Southwest Macaroni and Bacon & Hibiscus Shortbread
Bacon & Leek Gnocchi
Ingredients
- 8 ounce gnocchi
- 5 strips bacon
- 1 leek
- Salt and pepper to taste
Instructions
-
Trim leek so you are only using the light green and white parts. Think slice the leek, wash slices, and dry.
-
In a large pot of boiling salted water, cook gnocchi according to package directions. Drain, and set aside. {I would cook the gnocchi while the bacon cooks.}
-
In a large skillet over medium heat, cook bacon until until crispy on both sides. Remove from pan to a paper towel lined plate to drain.
-
Add leek slices to warm bacon fat, and cook for 2 to 3 minutes until leeks being to soften. Add gnocchi to skillet and cook until slightly crisped. Remove skillet from heat. Add bacon back into skillet, and season with salt and pepper to taste.
