This Potato Gnocchi in a Tomato and Bacon sauce is perfect for a quick and satisfying dinner for one. Using packaged potato gnocchi as the base, this recipe brings together the savory richness of crispy bacon and the fresh, vibrant taste of simple homemade pesto and tomato sauce. It’s an easy, yet satisfying meal that’s perfect for a busy weeknight or a cozy weekend dinner.
The first time I tried this dish was in Italy, in a small restaurant down the street from our Spaghetteria. That was almost 40 years ago, damn I’m getting old but have a treasure trove of food memories!
Recipe Ingredients
- Potato Gnocchi – Store bought is what makes this recipe so quick. Make sure it says “Potato Gnocchi”, regular Gnocchi is made with semolina wheat, not potato flour.
- Bacon – I typically don’t eat much bacon, I’ll buy a package and freeze individual slices which makes it perfect for these types of recipes. I found the thicker sliced bacon works well.
- Parmesan – Don’t use the packaged shredded cheese, it usually has an anti-caking agent and I prefer to grate my own when needed. Parmesan has a fairly long shelf life. Go to your Grocers cheese counter and ask if they can sell you a smaller portion. I personally use a ton of Parmesan!
- Tomatoes– Fresh Cherry or Grape tomatoes are very flavorful, bonus if you grow them yourself! Again, these are easy to pick up just the amount you need from the local markets salad bar.
- Herbs – Fresh herbs are best and you should be able to buy small pack, if not then check your local markets salad bar.
Recipe Directions
Cook the potato gnocchi and cook according to the package instructions. Drain and set aside.
Heat the olive oil in a medium size skillet over medium heat. Add the onion and garlic, saute for 2-3 minutes until the onion softens.
IAdd the quartered cherry tomatoes, salt, pepper to taste, and fresh oregano. Cover the pan with a lid and cook for 3-4 minutes until the tomatoes are soft. Place the mixture in a saucepan.
In the same skillet, add the bacon pieces, frying until golden, about 4-5 minutes. Remove from heat and set aside.
In a small food processor, combine the dill, parsley, fresh basil, a drizzle of the remaining olive oil, a pinch of salt, and the remaining clove of garlic. Blend briefly until the herbs are finely chopped.
Add the potato gnocchi into the saucepan. Stir in the fresh herb mixture, ensuring everything is well combined.
Add the fully cooked bacon to the gnocchi and mix thoroughly.
How do I know when the gnocchi is done?
The answer is that the gnocchi is ready when it floats to the top of the boiling water, which usually takes just 2-3 minutes. The directions for the type of gnocchi you are using will be on the package.
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from A Weekend Cook®.
Potato Gnocchi with Bacon
Ingredients
- 3 ounces potato gnocchi
- 2 slices bacon cut into small pieces
- 2 tablespoons onion diced
- 2 cloves garlic peeled and roughly chopped
- 10 each cherry tomatoes quartered
- 1 tablespoon fresh oregano
- 2 tablespoon olive oil divided
- 1 teaspoon fresh dill
- 1 tablespoon fresh parsley
- 2 tablespoons fresh basil leaves
- ⅛ teaspoon dried cumin
- Salt and pepper to taste
- 1 tablespoon Parmesan cheese
Instructions
- Cook the potato gnocchi and cook according to the package instructions. Drain and set aside.
- Heat the olive oil in a medium size skillet over medium heat. Add the onion and garlic, saute for 2-3 minutes until the onion softens.
- Add the quartered cherry tomatoes, salt, pepper to taste, and fresh oregano. Cover the pan with a lid and cook for 3-4 minutes until the tomatoes are soft. Transfer the tomato mixture to a saucepan.
- In the same skillet, add the bacon pieces, frying until golden, about 4-5 minutes. Remove from heat and set aside.
- In a small food processor, combine the dill, parsley, fresh basil, a drizzle of the remaining olive oil, a pinch of salt, and the remaining clove of garlic. Blend briefly until the herbs are finely chopped.
- Add the ingredients into a saupen. Stir in the fresh herb mixture, ensuring everything is well combined.
- Add the fried bacon to the gnocchi and mix thoroughly.
Nutrition Disclaimer
I am not a certified Dietitian or Nutritionist. The nutrition amounts given below is an estimate only and provided as a general guide only.