Ingredients

The following ingredients have 4 Servings
  • 4 slices applewood bacon (diced)
  • 1 pound gnocchi
  • 1 leek (trimmed, halved and sliced thin (about 1-1/2 to 2 cups), rinsed well and patted dry)
  • 1 cup grape tomatoes (halved)
  • olive oil
  • kosher salt and black pepper (to taste)
  • 1/4 cup freshly grated parmesan cheese

Instruction

  • Bring a pot of water to boil.
  • Meanwhile in a 10-inch skillet cook diced bacon over medium heat until crispy. Remove the crispy bacon with a slotted spoon to a plate lined with paper towel.
  • Meanwhile slice, rinse, drain and towel-dry the leeks.
  • Drain all but a tablespoon of the bacon fat and add in the sliced leeks. Cook for 3-4 minutes until the leeks start to turn soft. Remove the leeks to a nearby bowl.
  • At the same time as the leeks, salt the water with a couple pinches of kosher salt and drop in the gnocchi. Cook as directed on the packager {usually around 2-3 minutes} they should float to the top.
  • Drizzle a little bit {about a teaspoon} of olive oil into your skillet and add the drained gnocchi. Toast them for a few minutes and once they start to get a little color, add in the leeks, sliced fresh tomatoes, pepper, bacon and a 1/4 cup of freshly grated Parmesan.
  • Toss and serve immediately with more parmesan if desired.