Skillet Brussels Sprouts and Gnocchi with Bacon

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 We loved this. Easy and pretty fast. Serves 4

I used broccoli with this and it was great.


5 slices thick cut bacon

1/2 cup diced onion

2 minced garlic cloves

2 cups trimmed, halved brussels sprouts (or broccoli, and I had more than 2 cups - use your discretion)

1/2 tsp salt

red pepper flakes

1 package gnocchi - one pound or 500 g

1 3/4 cups chicken broth

1/4 cup whipping cream

1/2 cup grated parmesan

1 tsp chopped thyme leaves (had dried)

pepper

In a large skillet cook bacon until almost crispy. Using tongs, removed and place on paper towel-lined plate. Chop when cool.

You need about 2 tsp of bacon fat in skillet (I probably used more, but had to drain quite a bit). Cook chopped onion in bacon fat until soft, then stir in garlic and cook for 30 seconds. Stir in Brussels sprouts (broccoli), salt and pinch of red pepper flakes. Cook over medium heat, stirring often, until the sprouts have some brown bits, maybe 8 minutes.

Stir in the gnocchi and then the broth. Increase heat to medium-high and bring to a boil. As soon as it reaches a boil, turn down and simmer, stirring often, until the gnocchi are cooked through and most of the liquid has reduced, about 5-7 minutes.

Turn down heat to low and stir in the cream, parmesan, chopped bacon, thyme, in that order. Cook for a couple of minutes just to bring everything together.

Season to taste with salt and pepper and add more parmesan for serving, if you want. 

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