Skip to main content

Baked Gnocchi with Bacon, Tomato & Mozzarella


Getting cooler here in New England and I've started looking for heartier, comfort food-type recipes.    I had a few Roma tomatoes left from a trip to the farm, and some gnocchi in the freezer, so thought that I'd make this recipe up for dinner tonight.  

I only used about 10 slices of bacon, the remainder of a package.   The canned tomatoes and fresh tomatoes I ran through the food processor, along with the paste and sugar.     Neither of my guys like chunks of tomato.   It looked a little skimpy, since I was doubling the gnocchi, so I added about 1/4c of tomato sauce.   Got distracted and forgot to add the cream/yogurt, we didn't miss it.  Next time I might stir in a little ricotta. 

I baked this in a 13x9, for 10 mins at 400, then flipped the broiler on to brown up the cheese on top.   Thank you Alida, this recipe certainly is "Simply Delicious"!

Baked gnocchi with bacon, tomato and mozzarella

Baked gnocchi with bacon, tomato and mozzarella


  • 18oz store-bought gnocchi
  • 8 to 9oz bacon -- chopped (10 slices)
  • 2 garlic cloves -- crushed
  • 1 teaspoon smoked paprika
  • 14oz fire roasted tomatoes
  • 1 tablespoon tomato paste
  • 1/4 c tomato sauce
  • 1 handful cherry tomatoes -- halved
  • 1 teaspoon sugar -- used brown sugar
  • 2 to 3 tablespoons cream/yogurt -- omitted
  • salt & pepper to taste
  • 2 teaspoons dried parsley (divided)
  • 4oz mozzarella , shredded


  1. Pre-heat the oven to 400°. Bring a large pot of salted water to a boil.
  2. Make the sauce: Run tomatoes, paste and sugar through a food processor.
  3. Heat the skillet to medium. Fry bacon til crisp and the fat is mostly rendered. Drain off most of the fat. Add garlic and paprika, stir and cook for about 30 seconds.
  4. Add tomato mixture and simmer 5 mins. Stir in cream (forgot this), 1 teaspoon parsley and salt & pepper if desired.
  5. Cook the gnocchi in the salted water until it floats. Drain and add to sauce.
  6. Pour into an oven-proof dish and top with the mozzarella. Bake for 10 minutes until the mozzarella is melted and golden. Sprinkle with remaining parsley. Let rest 5 mins before serving. 
Slightly adapted from:
gnocchi, bacon, tomatoes


Popular posts from this blog

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked bacon, cut in 1/4" piec

Lemon Pizzelles

  One of the first cookies I can remember eating is a pizzelle, and I'm still a huge fan today.  Even though you need a special iron to make them, the rest of it is really so simple. This time around I took the basic pizzelle recipe and instead of vanilla or anise, I used Adams lemon extract. I also used some of their yellow food coloring to distinguish them from my regular pizzelle.