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Bacon, Brussels Sprout and Gnocchi Bake
Melissa Hart

Bacon, Brussels Sprout and Gnocchi Bake

Pillowy gnocchi and smoky bacon make a sturdy dinner. The browned sprouts aren't an afterthought. Cook them in the bacon fat until their cut faces darken. Pale sprouts stay bitter and watery in the finished pan.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 8 oz thick-cut bacon chopped
  • 1 lb Brussels sprouts trimmed and quartered
  • 2 packages 16 oz each shelf-stable potato gnocchi
  • 2 cloves garlic minced
  • 1 cup heavy cream
  • 1 tsp Dijon mustard
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper

Method
 

  1. Heat the oven to 400°F and grease a 9-by-13-inch baking dish.
  2. Cook the bacon in a large oven-safe skillet over medium heat for 7 to 9 minutes, until crisp, then transfer it to a paper-towel-lined plate.
  3. Add the Brussels sprouts to 2 tablespoons bacon fat and cook cut-side down for 6 minutes, until browned.
  4. Boil the gnocchi for 2 minutes or until they float, then drain them well.
  5. Stir the garlic, cream, mustard, salt and pepper into the sprouts and simmer for 2 minutes.
  6. Fold in the gnocchi, bacon and mozzarella, transfer to the baking dish and top with Parmesan.
  7. Bake for 15 to 20 minutes, until browned on top and bubbling around the edges.
  8. Rest for 5 minutes before serving.