Breakfast & Brunch
Mar 12, 2018

Breakfast Gnocchi

Prep Time: 15 minutes
Cook Time: 10 minutes
This recipe is an Italian twist on a classic breakfast hash.

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This recipe is an Italian twist on a classic breakfast hash. Pan-fried fluffy potato gnocchi replaces diced breakfast potatoes for a filling start to the morning. I boil the gnocchi until tender, then set it aside while the bacon is cooked in the pan and the fat is rendered. The gnocchi is then browned in the remaining bacon fat before serving it with pan-roasted tomatoes, eggs and chives for a flavorful start to the morning. The runny yolk from the poached eggs coats the gnocchi and becomes a sort of sauce.

Breakfast Gnocchi

Table of contents

breakfast gnocchi in pan with tomatoes bacon poached eggs and arugula garnish

Key Ingredients in This Recipe

  • Gnocchi – Rather than using homemade gnocchi in this recipe I take a shortcut and use packaged, store-bought potato gnocchi. I find store-bought gnocchi holds together a bit better than homemade as the gnocchi are boiled then pan-fried in this recipe.
  • Bacon – The bacon is added to a cold pan so that it cooks evenly and the fat has rendered. The rendered bacon fat is used as a flavorful and rich base for the breakfast gnocchi. I like the smokiness the applewood smoked bacon adds, though it can easily be substituted with pancetta in this recipe. 
  • Tomatoes – While the tomatoes on the vine make for an impressive presentation, cherry tomatoes can easily be used as well and are often more accessible. The tomatoes are sautéed in the pan until they burst. The sweet juices mix well with the egg yolk to create a sauce for the fried gnocchi.

How to Make Breakfast Gnocchi

  1. Cook gnocchi. Bring a large pot of water to a boil over medium-high heat. Add the gnocchi and cook until they float to the surface. Drain and set aside.
  2. Cook the bacon. Add the sliced bacon to a cold large sauté pan. Turn heat to medium and sauté, stirring occasionally until the bacon is crispy and fat has rendered. Use a slotted spoon to remove the bacon from the pan and move to a paper towel-lined plate. Remove all but 3 tablespoons of the bacon fat in the pan.
  3. Cook the tomatoes. Return the pan to the heat. Next, add the tomatoes on the vine to the pan and let cook, turning them gently occasionally, until they are lightly browned and the skin just begins to split, about 10 minutes.
  4. Pan-fry gnocchi. Add the gnocchi to the pan and sauté until golden brown and crisp all over, about 5 minutes. Season with salt and pepper. Add the spinach and continue to cook until the spinach wilts.
  5. Assemble and serve. Add the bacon back to the pan with the gnocchi and top with poached eggs. Garnish with arugula.
breakfast gnocchi in pan with tomatoes bacon poached eggs and arugula garnish

Other Recipes to Try

Breakfast Gnocchi

Print Pin
Prep Time 15 minutes
Cook Time 10 minutes
Serves 4
US Customary – Metric

Ingredients:

  • 1 pound potato gnocchi
  • ¾ pound applewood smoked bacon, sliced into ½” strips
  • ½ pound cherry tomatoes (or small tomatoes on the vine)
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1½ cups baby spinach
  • 4 poached eggs
  • Handful wild arugula

Instructions:

  • Bring a large pot of water to a boil over medium-high heat. Add the gnocchi and cook until they float to the surface. Drain and set aside.
  • Add the sliced bacon to a cold large sauté pan. Turn heat to medium and sauté, stirring occasionally until the bacon is crispy and fat has rendered. Use a slotted spoon to remove the bacon from the pan and move to a paper towel-lined plate. Remove all but 3 tablespoons of the bacon fat in the pan.
  • Return the pan to the heat then add the tomatoes on the vine to the pan and let cook, turning them gently occasionally, until they are lightly browned and the skin just begins to split, about 10 minutes.
  • Add the gnocchi to the pan and sauté until golden brown and crisp all over, about 5 minutes. Season with salt and pepper. Add the spinach and continue to cook until the spinach wilts.
  • Add the bacon back to the pan with the gnocchi and top with poached eggs. Garnish with arugula.

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  1. Hi Kylie,
    I am 89 still going strong and a two year newbie cook, which I love very much now in my lifetime. There are two cooks to whom I aspire to .. what is Natasha and you?.
    When I first came across your site, I did not appreciate your format.. being a retired, professional photo.. and that45 I thought your pictures were too dark. And too repetitious…
    Then,, it hit me at your pictures were actually very beautiful.. what the pictures are doing to me is creating a special atmosphere conducive for whatever reason I’m looking at Italian paintings. Your pictures command the utmost attention.. and really much appreciated.. there is so much effort and love that you put into each recipe.. you are very unique.. I definitely am here to stay..
    I have to find one of your recipes to remove your meat and include my venison backstrap’s.. thank you very much

    Reply