Gnocchi with Brussels and Bacon

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So. I know I was just talking about Jay Z and Beyonce’s Vegan Journey the other day (PS—don’t know why I keep calling it that), but because I am on no such quest, here’s a recipe with bacon in it. And cheese.

I feel like gnocchi gets a bad reputation for being a calorie bomb because it’s so often bathed in cream sauce and oil. Though I wouldn’t call it objectively healthy, it’s not really any better or worse than any white pasta—a  3/4 cup serving has around 200 calories and 3 grams of protein with a lot of carbs but negligible fiber. It really depends on preparation. It can be dressed up in an angel costume just as easily as in a devil costume, so why not go the “good” route? Or at least err on the side of lesser evil.

gnocchi with brussels sproutsYou don’t have to break the calorie bank with this recipe (Wow, did I really just say “calorie bank?” And “calorie bomb?” Don’t worry—my blog hasn’t been hacked by a fembot dietitian; I’m just a little under-caffeinated), but you still get lots of flavor for your nutrition buck (really, I swear—I just need some coffee). Using very little oil, swapping in uncured bacon for the nitrate-happy stuff, and finishing it off with just a dash of truffle salt and a sprinkle of grated pecorino or parm makes this a delicious comfort without the food-guilt-coma.

Ingredients:

  • 2 tsp olive oil
  • 1 shallot, minced
  • 1 cloves garlic, minced
  • 10 ounces shaved Brussels sprouts
  • 2 slices uncured bacon, cooked
  • 1.5 c gnocchi
  • 1 tbsp grated pecorino or parmesan cheese
  • Truffle salt to taste

Directions:

  1. Bring a pot of water to a boil. Add gnocchi to boiling water and cook 4-5 minutes or until gnocchi float to surface. Strain and set aside.
  2. Heat oil in a large skillet. Sauté shallot and garlic 2-3 minutes until fragrant. Add brussels sprouts.
  3. Cook until sprouts are a bright green and softened. Add bacon and gnocchi. Toss well to coat. Season with a dash of truffle salt and toss again.
  4. Serve hot with 1-2 tsp grated cheese on top.

For a vegetarian version, use tempeh bacon. To make this vegan, you can try adding nutritional yeast instead of cheese, though I can’t vouch for the flavor combination.

Here’s another of favorite non-vegetarian gnocchi dish

Do you like gnocchi? What’s your favorite way to enjoy it? 

4 thoughts on “Gnocchi with Brussels and Bacon

    wickedhealthywashingtonian33 said:
    December 9, 2013 at 8:26 pm

    I’ve been eyeing the gnocchi at trader joes thinking of what I could make with it… this looks great. Also- lol “Jay Z and Beyonce’s Vegan Journey.” Hilarious.

      Jess responded:
      December 9, 2013 at 9:36 pm

      That’s actually the gnocchi I used, and I really liked the texture. I can imagine this would also be good with sweet potato gnocchi.

    […] Gnocchi with shredded brussels sprouts, bacon, and […]

    Happy Solstice | Keeping It Real Food said:
    December 21, 2013 at 2:26 pm

    […] Gnocchi with Brussels & Bacon […]

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