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Close up shot of the plate of sautéed Brussel sprouts, crispy gnocchi and bacon. Gold fork tucked under some of the food inside the plate.
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Crispy Gnocchi with Bacon and Brussels Sprouts

A quick and easy side dish made in one skillet. Crispy gnocchi (no need to boil), sautéed Brussels sprouts, bacon and a splash of balsamic vinegar come together in 30 minutes!
Course Side Dish
Cuisine American
Keyword Bacon, Balsamic Vinegar, Brussels Sprouts, Gnocchi
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4 servings
Calories 405kcal

Equipment

  • 1 Non-stick skillet

Ingredients

  • ½ lb thick cut bacon chopped
  • 1 Tbsp butter or reserved bacon fat
  • 1 lb Brussels sprouts trimmed and thinly sliced
  • 1 280- gram bag of Olivieri Real Cheese Filled Skillet Gnocchi or other desired flavour, such as Pesto Mozzarella
  • 1-2 Tbsp balsamic vinegar

Instructions

  • Add the chopped bacon to a non-stick skillet over medium heat and fry until crispy. Transfer the bacon to a paper towel lined plate. Drain the bacon fat from the pan and set aside.
  • Add 1 Tbsp of butter (or reserved bacon fat) to the skillet. Add the sliced brussels sprouts. Sauté the Brussels sprouts for about 5 minutes, or until tender-crisp (sauté for about 8 minutes if you want them to start browning).
  • Remove the Brussels sprouts from the skillet.
  • Add the gnocchi to the skillet and arrange in a single layer. Cook undisturbed for about 3 minutes, then flip and cook for another 2 minutes, or until heated through, brown and crisp.
  • Add the bacon and Brussels sprouts back to the pan with the gnocchi and stir to combine.
  • Add the balsamic vinegar and stir to coat.
  • Serve immediately

Nutrition

Calories: 405kcal | Carbohydrates: 37g | Protein: 14g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 38mg | Sodium: 647mg | Potassium: 563mg | Fiber: 6g | Sugar: 3g | Vitamin A: 882IU | Vitamin C: 96mg | Calcium: 70mg | Iron: 4mg