Gnocchi with Bacon, Spinach & Peas and Warm Breadsticks

Some people carb load the day before a marathon; mine is triggered by the first snowfall. Or by an email from a friend late on a Saturday morning: if you don’t happen to have plans tonight, want to come over for spaghetti?

I love the idea that you can just call friends up and have them over to dinner without making a big deal of it. You can pick something up at the store while you’re out, or just make more of what you’d be eating at home anyway, and not worry about how the house looks. I keep meaning to do more of this. It was my New Years’ resolution, in fact – one that was broken halfway through January.

I mixed up a batch of breadsticks – strips of pizza dough twisted and brushed with garlicky oil, topped with grated Parmesan and baked – and we went over to find two tables pushed together in the kitchen, topped with linens and plates of cheese, baguettes, olives, flatbread, and bottles of wine. Kids in the basement, grown-ups upstairs – we all ate bowls of spaghetti with chunky tomato sauce and from-scratch Caesar salad another friend brought, and then slabs of jelly roll from Chinatown topped with berries and whipped cream for dessert, and life was delicious.

This gnocchi wasn’t part of this particular dinner – it was the sort of evening when I didn’t want to have my camera at the dinner table. The gnocchi came together on another night out of necessity – I needed dinner in the time it took to cook a batch of pasta, and decided to go for gnocchi rather than something more mainstream. Fresh gnocchi is easy to find these days among the dried pasta options at the grocery store; I like to boil it, then get a pan nice and hot and brown it, as you might do peroghies, with bacon, and then peas, spinach, a big splash of cream and Parmesan.

This is a heavy, fortifying dish; small portions are key. A tub of salad greens makes the perfect ballast.

Gnocchi with Bacon, Spinach and Peas


October 14, 2012

  • Makes: Serves 4.


5-6 slices bacon, chopped

1 lb fresh gnocchi (in the dry pasta section of the grocery store)

1/2 cup frozen peas

1/2-1 cup half & half

1/2 bag baby spinach, torn

salt and pepper


1In a large skillet, cook the bacon until crisp; transfer to a bowl with a slotted spoon. Meanwhile, bring a pot of water to a boil and cook the gnocchi until they float to the surface (or according to the package directions). Remove with a slotted spoon into the hot skillet with the bacon drippings and stir around for a few minutes, until they start to turn golden. Remove and set aside in a bowl.

2Add the peas to the skillet and cook for a few minutes, until heated through. Add the cream and bring to a simmer, then tear (or shake) in the spinach and cook until it wilts. Continue to cook until the mixture thickens to the consistency of heavy cream. Stir the gnocchi back in and serve immediately, with Parmesan for grating on top.


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9 comments on “Gnocchi with Bacon, Spinach & Peas and Warm Breadsticks

  1. Heather
    October 15, 2012 at 8:06 am

    got any leftovers? I’d love that for breakfast 😉 YUMMY!

  2. Lana
    October 15, 2012 at 9:46 am

    That looks fantastic. One of my family’s favourite go-to dinners is linguine carbonara which is along the lines of this, although this looks even easier! Might have to pick up some gnocchi this week! And the breadsticks? I would eat just those ANYTIME. They look delicious,.

  3. Anonymous
    October 15, 2012 at 4:55 pm

    Gnocchi looks fantastic (so to the breadsticks). I’m thinking added to the sauce could be pretty amazing!

  4. Jan @ Family Bites
    October 16, 2012 at 6:39 am

    I’m totally making this for dinner this week. I always have gnocchi on hand for school lunches – it saves me when I’m in a pinch!

  5. Tara S
    October 16, 2012 at 8:25 pm

    It never occurred to me that gnocchi in the dried pasta section would even be edible. But if you say it’s good.. I’m going to try it! That looks so delicious.

  6. Joe
    January 13, 2013 at 1:03 pm

    That’s not raw garlic in olive oil is it? That’s a good way to contract botulism.

  7. JulieVR
    January 14, 2013 at 9:10 am

    Joe – it is, but since I just crush it into the oil and brush it onto the breadsticks, I don’t think there’s time to generate botulism.

  8. KathyJ
    January 22, 2013 at 3:03 pm

    Making this for dinner tonight. Looks fabulous!

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