Skillet Gnocchi with Parmesan

I was roasting a chicken the other night and realized I hadn’t thought up a side to go with it when deciding to cook the chicken. I had a bit of bacon left in the fridge from another meal so I decided to fry that up. Of course bacon with chicken isn’t really a complete meal. 🙂 so I went in search of something more. After a quick pantry consultation I decided on some gnocchi. It was hot so I didn’t want to bring a whole pot of water to boil so I thought I’d give cooking it in a skillet a try. It came out great.

Skillet Gnocchi with Parmesan
Servings: 3-4
Prep time: 5 minutes
Total time: 15 minutes


  • 1/2 Tbsp. bacon fat
  • 1 cup low-sodium chicken broth
  • 1 17.5 oz. pkg. potato gnocchi
  • 1 tsp. red pepper flakes
  • 1/2 cup grated Parmesan cheese


  1. Heat fat and and broth in a 12″ non-stick skillet until broth is boiling.
  2. Add gnocchi, spread into a single layer and cover. Cook for 2-3 minutes; check for doneness. Continue cooking for another minute if they aren’t done.
  3. When cooked through sprinkle with red pepper flakes and grated cheese. Stir to incorporate. Turn off heat and allow to sit for 5 minutes so that sauce may thicken slightly.
  4. Taste for seasoning. Add salt (sparingly) and fresh ground black pepper if desired.

The bacon fat adds a bit of flavor to a very basic dish. Along with the chicken broth it provides all the salt needed. It can be omitted; I’d double check the seasoning if you do.

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