Weekend breakfast is a major thing at our house. No matter what our plans are on the weekend, The Hubby and I try to sit down and have breakfast together. Our normal breakfast consists of eggs {his sunny side up and mine over easy}, meat {bacon or sausage}, and a veggie {hash browns or spinach, sometimes both!}. I like to throw in pancakes when we have guests spending the night because my favorite homemade batch of pancakes makes way too many for two people to eat.
We don’t normally go out for breakfast, but I do still love breakfast out at restaurants. I can eat breakfast any time of the day, so I love when a restaurant serves breakfast all day. I was determined to make this Breakfast Gnocchi at home after having it at a local restaurant. Every time I go to this restaurant, I have to have this dish. I found it to be super creative, flavorful and all the things I love about breakfast.
Now that I have successfully made my version at home, I thought I should share this deliciousness with you too!
I love the crispiness of the gnocchi, the salty bacon, and the additional meatiness the mushrooms give to this dish. My most favorite part is the egg on top. A gooey egg that creates a yummy sauce, can not be beat.
If you have never had Gnocchi before, this recipe would be a really fun way to test it out. And if you are even more adventurous, you could make my homemade Leftover Mash Potatoes Gnocchi to then make this recipe. I didn’t do that, this time, but it would be a great way to use up leftovers after a big holiday meal with family. You know what could even make this better, you making Breakfast Gnocchi the day after a holiday meal for those out of town guests that have been staying with you.
Bam! You use up your leftovers and your guests have no idea they are eating yesterdays meal.
This recipe was a spice up to our normal breakfast routine, but a very pleasant deviation from the norm. I might even be saving us some money now too, because we can stay in for one of my favorite dishes.
I hope you check out this recipe, and enjoy!
Oh and I made another video for you, check it out below along with the recipe.
I would love to hear what you think about the recipe and/or the video. Please drop a comment below or on youtube!
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XOXO,
Rachel
P.S. Instagram Stories are my jam these days… so don’t forget to follow & tag me if you are making one of my recipes!!
Breakfast Gnocchi
- 1/2 lb bacon (chopped)
- 1 32 oz package of gnocchi or a batch of Leftover Mash Potato Gnocchi
- 1 pint sliced mushrooms
- 1/2 cup pesto (homemade or store bought)
- 4 eggs
- 2 cups spinach
- Green onions for garnish
- Bring six quarts of salted water to a vigorous boil in a large pot over high heat. Cook the gnocchi, stirring gently, until they rise to the surface. Remove from heat and strain off all the water. Rinse cooked gnocchi with warm water to keep from sticking together. Set aside.
- In a large skillet on medium/high heat, add chopped bacon. Cook until crispy, stirring occasionally. When fully cooked, remove bacon and place on a paper towel covered plate or bowl, to absorb extra grease. Set aside.
- Leave bacon grease in the pan and turn to medium heat. You do not want your bacon grease to burn, so make sure the grease is not smoking.
- Add Gnocchi to bacon grease in a single layer (if you have more gnocchi than fits in a single layer, cook in two batches). Allow gnocchi to cook until golden brand on one side, 2-3 minutes, before turning. Once you turn the gnocchi, allow the second side to become golden brown, another 2-3 minutes. Remove crispy gnocchi from pan with a tongs or slotted spoon, and place on a paper towel lined plate or bowl to absorb extra grease. Set aside.
- If the pan has too much remaining bacon grease, you can drain all the grease and add back 1 tablespoon or if the pan no longer has bacon grease, add 1 tablespoon vegetable oil and bring to a medium heat.
- Add sliced mushrooms to pan and saute until cooked through, 3-4 minutes.
- While mushrooms are cooking, start your eggs. You can make your eggs however you prefer- sunny side up, poached, scrambled, etc. {Eggs can be omitted, but the yolk is a great additional sauce on the gnocchi}
- Add pesto, gnocchi, and bacon to mushrooms and stir to combine. {You can add more pesto if you desire a saucier gnocchi}
- Place 1/2 cup of spinach in the bottom of a bowl, add 1/4 gnocchi mixture over spinach, and top with 1 cooked egg {for 4 servings} or 1 cup spinach, 1/2 of gnocchi mixture and 2 eggs {for 2 servings}. Option: Spinach can be added to the skillet and stirred into gnocchi if you prefer cooked spinach over fresh spinach.
- Season with salt and pepper to taste, and enjoy!
Comments
9 responses to “Breakfast Gnocchi with Pesto, Mushrooms & Bacon”
I just recently discovered Gnocci and was wondering what other creations I could make! Never considered breakfast! Thank you
Oh YUM! I make a gnocchi breakfast has actually, but the inclusion of pesto here makes me think this would SING. My husband and I are big breakfast people too. It’s my favorite meal to have people over for, frankly, because I love to linger over coffee and breakfast tidbits 🙂
The pesto is pretty great in this recipe, I would for sure try it out! Glad to hear I have fellow breakfast lovers too 🙂
Omg so yummy! What a great nutritious breakfast option! I’d love to try this one morning.
Oh my, I think I would want this for any meal! Yum!
I love gnocchi but have never thought of it for breakfast. What a great idea!
I dont think my comment worked, but it doesn’t show. But I’ve never thought of gnocchi for breakfast, but why not? it’s so delish! I love this
I love weekend breakfast and gnocchi…I just never thought to put them together! What a good idea!
I tried gnocci for the first time a few months ago and was so shocked that I had never tried it before! I haven’t had it in a while but this made me want some again!