Crispy Bacon & Pan-Fried Gnocchi Breakfast Skillet with Dippy Eggs

Instructions

1. 1

   Add 6 slices thick-cut smoked bacon, chopped into 1/2-inch pieces into a cold 12-inch cast iron skillet over medium heat. Cook, stirring occasionally, until deeply golden and crisp, about 5 to 6 minutes. Use a slotted spoon to transfer the bacon to a bowl, leaving 2 tablespoons of rendered bacon fat in the skillet and reserving any extra for another day.

   6 min

   Tip: Starting bacon in a cold skillet gently draws out the fat without burning the meat, leaving you with perfect rendered fat for frying the gnocchi.

2. 2

   While the bacon sizzles, prep 1 large leek, white and light green parts only, thinly sliced and rinsed and pat dry with a kitchen towel. Open 1 pound shelf-stable potato gnocchi and gently tease apart any pieces that are stuck together.

   4 min

   Tip: Leeks often harbor grit between layers, so give them a quick dunk in a bowl of cold water and dry well so they sauté instead of steaming.

3. 3

   Turn the heat under the skillet to medium-high. Add 1 pound shelf-stable potato gnocchi directly into the sizzling bacon fat in an even layer. Let sear undisturbed for 3 minutes until deeply browned on the bottom, then flip and cook for another 3 minutes until crispy on all sides and pillowy in the center.

   6 min

   Tip: Skip the boiling pot entirely! Shelf-stable gnocchi pan-fries directly in fat into crunchy little pillows that rival the best breakfast potatoes.

4. 4

   Lower the heat to medium. Nudge the gnocchi toward the rim of the pan and add the rinsed 1 large leek, white and light green parts only, thinly sliced and rinsed, 2 cloves garlic, minced, 1/4 tsp crushed red pepper flakes, 1/2 tsp kosher salt, and 1/4 tsp freshly cracked black pepper to the center. Sauté for 2 to 3 minutes until the leeks are sweet, wilted, and fragrant, then fold everything together.

   3 min

   Tip: Sautéing the leeks in the open center lets them pick up quick caramelization without overcooking the already-crisp gnocchi.

5. 5

   Stir the cooked 6 slices thick-cut smoked bacon, chopped into 1/2-inch pieces and half of the 3/4 cup sharp white cheddar cheese into the pan. Use a spoon to make 4 small nests in the gnocchi and crack 4 large eggs directly into the spaces. Sprinkle the remaining cheddar and 1/4 tsp kosher salt over the egg whites, cover with a lid or foil, and cook on medium-low for 3 to 4 minutes until whites are set and yolks remain dippy.

   4 min

   Tip: Covering the skillet traps steam to cook the whites evenly while keeping the yolks liquid and ready to break over the crunchy gnocchi.

6. 6

   Remove the skillet from the heat. Scatter 2 tbsp finely chopped fresh chives and 1/4 tsp freshly cracked black pepper across the top, then bring the pan straight to the table and serve immediately.

   1 min

   Tip: Scoop up a crispy bite of gnocchi, bacon, and melted cheddar and drag it right through that rich, runny yolk.