Gnocchi With Mushroom, Onion, and Bacon

I separated the actual gnocchi recipe so this page wouldn't be a mile long. You can also prepare them ahead of time and freeze them. The recipe that precedes this one is the one for making the actual gnocchi.

This preparation is delicious. The version I found on finecooking.com calls for peas but peas aren't in season. I used some portobello mushrooms instead. This flavor combination is outstanding: Potato, salty bacon, spicy sage, thyme, mushroom, sweet caramelized onions. I will try it again when peas come in.

Kosher salt
1 lb. frozen gnocchi
3 oz. thick-cut bacon (about 3 slices), cut into 1/2-inch-wide pieces
4 Tbs. extra-virgin olive oil
2 medium-small yellow onions, thinly sliced (about 2 cups)
1 cup chopped mushrooms
1 tsp. minced fresh thyme
Freshly ground black pepper
2 Tbs. grated Parmigiano-Reggiano; more for serving

Bring a large saucepan of salted water to a boil. Cook the gnocchi according to package directions. Reserve 1/2 cup of the cooking water, and drain.

Meanwhile, in a large (preferably 12-inch) nonstick skillet, cook the bacon over medium heat until crispy on both sides, about 5 minutes. Transfer to a plate lined with paper towels and set aside. Pour off any fat from the skillet.


In the same skillet, heat 2 Tbs. of the oil over medium-high heat. Add the onions and cook until they begin to brown, 3 to 5 minutes. Reduce the heat to medium and continue to cook, stirring occasionally, until the onions are limp and golden brown, 10 minutes more. Stir in the peas and thyme, season with salt and pepper to taste, and transfer to a small bowl.

Wipe the skillet clean with a paper towel, and heat the remaining 2 Tbs. oil over medium-high heat. Add the gnocchi and cook, tossing occasionally, until they’re lightly brown, about 5 minutes. Gently stir in the onion mixture, bacon, and Parmigiano, along with enough of the reserved cooking water to moisten and coat the gnocchi, about 4 Tbs. Serve immediately, sprinkled with additional Parmigiano.