Gnocchi for breakfast? Why not? I whipped up this Gnocchi Breakfast Skillet when Mike and the kids were away for a weekend and I was busy working on the manuscript for cookbook #2. That’s usually when I get up to trouble and try out recipes that I suspect they wouldn’t eat ; however Mike saw my photos of this dish on my Instagram stories and was insanely jealous he wasn’t eating it! That’s ok, I was stuck inside on one of the nicest weekends in August, working on recipes and photos while he camped with the kids. Gnocchi breakfast skillet or not, he still got the better end of the deal!
And now we are in the thick of back to school, the crazy mornings, my crankiness because I don’t get to sleep in anymore, the usual. Don’t tell the kids, but I am SO GLAD that they are back in school! It was wonderful having the summer off with them and they don’t really get how lucky they are that Mike and I work at home and have flexible schedules during the summer. They’ll understand when they are adults how good they actually had it when they were kids.
It is hard to get work done when they are home, however, so I took it easy this summer. Not as easy as past summers because I find that work is ramping up like crazy here on the Kitchen Magpie (and then you throw in the fact that I’m going to be churning out a new cookbook every two years from here on in) but still, it’s nice to work part time hours when the kids are home.
Now though, they are back and my crazy, busy, work 12 hours a day season is coming.
Fall is almost here.
Halloween is coming.
Winter is coming.
Christmas is coming.
Which means that of course, my website gets busier with everyone cooped up inside for the colder weather and everyone is looking for soups and stews and comfort food. Yes, pumpkin too ( insert eye roll here – an I the only one getting tired of pumpkin everrrrrywhere?????) and I am sure that I will get one or two pumpkin recipes up for you guys this fall as well!
Let’s talk about this gnocchi breakfast skillet now. It came about because I had made an amazing gnocchi salad the night before ( yes, that’s coming soon!) and I had leftover gnocchi.
I looked at it in the fridge and thought well huh.
I fry up leftover perogies.
I fry up leftover potatoes.
Why not fry up gnocchi and make it into a breakfast skillet?
Ok.
Fried gnocchi is AMAZING, you guys. It crisps up a bit, and then you add bacon, green onions and top with eggs…
It’s breakfast perfection. Seriously.And because I was seriously busy that weekend working on my cookbook for 12 hours a day, I used pre-made gnocchi – and it was awesome.
Yes, you can make your own, but I give you permission to cheat and use your favourite packaged gnocchi. It’s totally fine. I have made this recipe to be enough to feed a family of four, so you start with a fresh package of gnocchi.
For those of you that ask how I always get my poached eggs so perfect, it’s this egg poacher from Amazon, the BEST thing I have ever bought!! If you are serious about your poached eggs, then you have to buy one of these. I actually own TWO!
Happy cooking everyone!
Love,
Karlynn
Gnocchi Breakfast Skillet
Ingredients
- one 400-500 grams package of gnocchi, prepared according to package directions
- 8 slices of thick cut bacon diced
- 1/2 cup diced green onions
- 8 eggs
- seasoning salt and pepper
Instructions
- In a large skillet, fry the bacon for 2-3 minutes. Drain the fat, then add in the gnocchi and start frying again.
- Fry the gnocchi until crisp on the outside.
- Meanwhile, poach the eggs to your desired doneness.
- Divide the gnocchi between 4 bowls, then top each bowl with diced green onion and 2 eggs.
- Season with seasoning salt and pepper to taste.
Notes
Nutrition
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Skylar Mcmorran says
Could one use Chorizo instead of bacon? And scrambled eggs?
Melissa says
Loved the recipe.
I was buying / packing for a week long tent camping adventure with my daughter and saw a package of gnocchi. It appealed to me because 1) it didn’t need refrigeration (or in our case, to take up room in the ice chest) until after opening the package so it could be in our box of “dry food” until we cooked it. 2) it seemed like something my potatoes-lover child would like. 3) seemed like something easily cooked in our Dutch oven over an open fire.
I immediately planned shrimp with an Alfredo sauce (obviously night 1as it’d be pretty difficult to keep the shrimp “frozen until ready to use” much longer than that in just an ice chest….someday I might get an electric ice chest that freezes and plugs into the car cigarette lighter, but don’t yet have one) but was pretty sure the 4-serving package of gnocchi would be more than the two of us could eat *just* in one meal, so I needed ideas for the leftovers. Google led me to this recipe.
Because of our situation & what we had packed, I made a couple small tweaks. I began frying the leftover gnocchi in butter in our Dutch oven, then added several diced slices of fully cooked bacon—the kind that is shelf-stable until opened (again taking advantage of not needing to take up space in the ice chest). When it was mostly heated through, I made four wells and added eggs and put the lid on until they were cooked (wasn’t interested in trying to poach eggs on a camp fire).
It turned out great and may be a new breakfast favorite in our house.
Kathleen Razmek says
My new favorite breakfast recipe.
Annella Wheatley says
Made my own gnocchi from scratch last night and used the leftovers in this recipe for breakfast. Yum! Thank you.
2pots2cook says
Really love the idea ! Thank you so much !