Bacon & Caramelized Onion Gnocchi or Lazy Pierogies

Potato Gnochi with Bacon & Caramelized Onion | By LetTheBakingBeginBlog.com | @Letthebakingbgn

I am no Italian but these Gnocchi have been snuck into my Ukrainian rooted diet from when I was a wee baby. For the first couple years of my life our family lived at my grandma’s house so very often grandma would cook for both her and our family. Since gnocchi are in a sense a peasant dish, and as we all know all peasant dishes are usually what we refer to as comfort food (think pot roast, polenta & sausage, baked beans, etc) these were very well loved in our family. My grandma knew no such word as gnocchi and where I come from we called them Lazy Varenyky or Lazy Pierogies. They are after all made with pretty much the same ingredients as pierogies (potatoes and pasta).

Potato Gnochi with Bacon & Caramelized Onion | By LetTheBakingBeginBlog.com | @Letthebakingbgn

The thing is though, you really need to know what you’re doing if you’re going to make good Gnocchi by eye. If you don’t know what you’re doing, you could end up with something that resembled gumballs and not the soft pillowy goodness that Gnocchi is supposed to be. In this day and age when most cooks are equipped with good measuring tools like measuring cups, measuring spoons and scales, it is not that hard to make perfect gnocchi every time.

Bacon & Caramelized Onion Gnocchi

Ingredients:

For the Gnocchi:
3 lb medium sized yellow potatoes, boiled with skin on until easily pierced with a fork, drained
2 cups all-purpose flour
1 egg
2 tsp salt
1 tsp garlic powder
1 tsp black ground pepper
1/3 – 1/2 cup grated parmesan cheese (optional)

To Serve:
1/2 – 1 lb bacon chopped into dice or strips
1 large onion finely diced
1/4 – 1/2 cup chopped Italian parsley or dill
2-3 Tbsp butter
1 clove garlic, pressed or minced

Also:
Potato Ricer or Potato MasherPotato Gnochi with Bacon & Caramelized Onion | By LetTheBakingBeginBlog.com | @Letthebakingbgn

Once the potatoes are cool enough to handle peel the skin.

Potato Gnochi with Bacon & Caramelized Onion | By LetTheBakingBeginBlog.com | @Letthebakingbgn

 

Using a Potato Ricer or a Potato Masher , rice or mash the potatoes while still warm (it’s much easier to do when the potatoes are warm). You can let the riced potatoes cool as you work on the bacon & the caramelized onion.

Potato Gnochi with Bacon & Caramelized Onion @ LetTheBakingBeginBlog.com_-19
Dice or slice the bacon and render the fat until the bacon is crispy. Add diced onions and allow them to golden up as well. If you don’t like the taste of raw garlic add the minced garlic about 30 seconds before the onions are done browning. Now tilt the skillet to one side and bring all bacon and onions to the raised part, letting all fat to collect at the bottom. Remove the fat and discard. Reserve the bacon & onion until needed.

Potato Gnochi with Bacon & Caramelized Onion | By LetTheBakingBeginBlog.com | @Letthebakingbgn

Now that the potatoes are somewhat cool, add the flour, egg, salt and pepper (and Parmesan cheese, if using) and with minimal amount of mixing bring everything into a dough like consistency. Mixing too long will make your gnocchi gummy.

Potato Gnochi with Bacon & Caramelized Onion | By LetTheBakingBeginBlog.com | @Letthebakingbgn

Tear a baseball sized piece, roll into a ball and on a well floured surface roll into 1 inch rope. With a knife, cut the dough rope into 1/2 inch pieces and transfer to a well floured surface. Continue working on the rest of the dough.

Potato Gnochi with Bacon & Caramelized Onion | By LetTheBakingBeginBlog.com | @Letthebakingbgn

If you would like to give your gnocchi ripples or groves, run each piece down anything that can make those grooves. Back of a fork will work just as fine, just as this Strawberry Slicer that I have, or if you want to you can get yourself an actual Gnocchi Board. Groves or no groves, it doesn’t really matter unless you’re serving them with some kind of sauce. In our case we’re not so it doesn’t really matter. But if you wanted to serve the gnocchi in tomato or alfredo sauce, it probably would be better with the groves so that each piece collects more sauce on it.

Potato Gnochi with Bacon & Caramelized Onion | By LetTheBakingBeginBlog.com | @Letthebakingbgn
Fill a large pasta pot with water, salt it liberally until the water is as salty as seawater. Bring it to a rolling boil over high heat. Drop the gnocchi into the water, stir and let them rise to the top. Once they rise to the top, cook for about 30 seconds to 1 minute and remove with a slotted spoon to an ice bath to stop the cooking process.

Potato Gnochi with Bacon & Caramelized Onion | By LetTheBakingBeginBlog.com | @Letthebakingbgn

Then quickly transfer to a bowl with some bacon, caramelized onion, parsley or dill (if using) and a dab of butter or a tablespoon or two of olive oil. If you don’t mind the smell of fresh garlic add it to the bowl and toss everything together to prevent gnocchi from sticking to each other.

Potato Gnochi with Bacon & Caramelized Onion | By LetTheBakingBeginBlog.com | @Letthebakingbgn

Serve with a dollop of sour cream and sprinkling of black ground pepper.

Bacon & Caramelized Onion Gnocchi or Lazy Pierogies

Prep time:
Cook time:
Total time:
Author:
Recipe type: Dinner, Lunch, Entree
Cuisine: Italian, Ukrainian
Serves: 4-6 servings

Ingredients

For the Gnocchi:

  • 3 lb medium sized yellow potatoes, boiled with skin on until easily pierced with a fork, drained
  • 2 cups all-purpose flour
  • 1 egg
  • 2 tsp salt
  • 1 tsp garlic powder
  • 1 tsp black ground pepper
  • ⅓ – ½ cup grated parmesan cheese (optional)

To Serve:

  • ½ - 1 lb bacon chopped into dice or strips
  • 1 large onion finely diced
  • ¼ - ½ cup chopped Italian parsley or dill
  • 2-3 Tbsp butter
  • 1 clove garlic, pressed or minced

Also:

  • Potato Ricer or Potato Masher

Instructions

  1. Once the potatoes are cool enough to handle peel the skin.
  2. Using a Potato Ricer or a Potato Masher , rice or mash the potatoes while still warm (it’s much easier to do when the potatoes are warm). You can let the riced potatoes cool as you work on the bacon & the caramelized onion.
  3. Dice or slice the bacon and render the fat until the bacon is crispy. Add diced onions and allow them to golden up as well. If you don’t like the taste of raw garlic add the minced garlic about 30 seconds before the onions are done browning. Now tilt the skillet to one side and bring all bacon and onions to the raised part, letting all fat to collect at the bottom. Remove the fat and discard. Reserve the bacon & onion until needed.
  4. Now that the potatoes are somewhat cool, add the flour, egg, salt and pepper (and Parmesan cheese, if using) and with minimal amount of mixing bring everything into a dough like consistency. Mixing too long will make your gnocchi gummy.
  5. Tear a baseball sized piece, roll into a ball and on a well floured surface roll into 1 inch rope. With a knife, cut the dough rope into ½ inch pieces and transfer to a well floured surface. Continue working on the rest of the dough. Use a fork or the gnocchi board to make the groves on each gnocchi if desired.
  6. Fill a large pasta pot with water, salt it liberally until the water is as salty as seawater. Bring it to a rolling boil over high heat. Drop the gnocchi into the water, stir and let them rise to the top. Once they rise to the top, cook for about 30 seconds to 1 minute and remove with a slotted spoon to an ice bath to stop the cooking process.
  7. Then quickly transfer to a bowl with some bacon, caramelized onion, parsley or dill (if using) and a dab of butter or a tablespoon or two of olive oil. If you don’t mind the smell of fresh garlic add it to the bowl and toss everything together to prevent gnocchi from sticking to each other.
  8. Serve with a dollop of sour cream and sprinkling of black ground pepper.

Bon Appetit & Happy Pinning

Thank you for following me on Instagram, Facebook & Pinterest!

Hashtag your photos #LetTheBakingBeginBlog so I can see your creations and for a chance to be featured!

Potato Gnochi with Bacon & Caramelized Onion | By LetTheBakingBeginBlog.com | @Letthebakingbgn

Join 3,000 other food lovers enjoying weekly recipes.

Comments

Leave a comment

Rate this recipe:  

  • Julie

    Beautiful!!! Love,love the way you describe everything!! Will be making those for sure! Thanks so much for sharing!

    · Reply
  • This recipe brings so much childhood memories. I will have to try your recipe. Thanks for sharing it Marina! 🙂

    · Reply
  • Diana

    That looks so good! Def. gonna try it out soon 🙂 The only thing that was kinda confusing was that you never mentioned what to do with the optional Parmesan cheese…??? Also, is it OK to freeze them and cook them at a diff. time like pelmeni?

    · Reply
    • Thanks Diana! I added a little note about Parmesan in the recipe. Basically you just add it before mixing everything together. I would not freeze them. They cook so fast (since they’re very soft) that if you were to cook them from frozen, then the outside would be mushy by the time the inside cooked through.

      · Reply
  • Yum this looks delicious! I remember something similar to this when I was little.

    · Reply
  • luba

    Do red potatoes work just as well, or do I specifically need yellow ones?

    · Reply
  • this sounds good. Something new to try as well. thanks for sharing this recipe.

    Simon

    · Reply

As seen in