Spring Pea and Bacon Skillet Gnocchi

Busy weeknight? This one-skillet meal has your back. Crispy Tender Belly bacon, pillowy gnocchi, sweet spring peas, and a creamy Parmesan sauce—all coming together in under 30 minutes. Kid-approved, adult-devoured.

Ingredients

• 1 lb Tender Belly Bacon (diced and cooked in cast iron skillet)
• 1 lb store-bought gnocchi (pillowy, crowd-pleasing)
• 1 cup fresh spring peas (bright green, straight from the pod)
• 1 small shallot, minced (subtle onion kick)
• 1 cup heavy cream (rich but not overkill)
• 1/2 cup grated Parmesan (melty goodness)
• Fresh thyme (a sprinkle, for that spring vibe)
• Salt and pepper to taste
  

Cooking Steps

1. Crisp the Bacon: Heat a skillet over medium. Toss in diced Tender Belly bacon—let it sizzle and render till golden and crispy, about 6-8 minutes. Pull it out with a slotted spoon, leave that glorious fat behind.

2. Cook the Gnocchi: In the same skillet, add gnocchi to the bacon fat. Sear ‘em till they’re golden on one side, about 3-4 minutes—no boiling, straight to the pan for texture.

3. Add the Veggies: Toss in minced shallot, cook for 1 minute till fragrant, then add fresh peas. Stir for 2 minutes—they’ll stay bright and snappy.

4. Make it Creamy: Pour in heavy cream, let it bubble and thicken for 2-3 minutes. Stir in Parmesan till it melts into a silky sauce.

5. Finish Strong: Add the bacon back, sprinkle with fresh thyme, season with salt and pepper. Give it a toss, and it’s ready—crisp bacon, tender gnocchi, sweet peas, all in one skillet.

Enjoy!