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Cauliflower Gnocchi with Bacon

Pairs well with the
Cantina Mesa BUIO


  • 4 slices thick-cut bacon, chopped (may substitute turkey bacon)
  • 1 cup cherry tomatoes, halved
  • 1 tsp sugar
  • ¼ tsp red pepper flakes
  • 1 tbsp balsamic vinegar
  • 1 lb cauliflower or traditional gnocchi
  • 5 cups baby spinach
  • Parmesan cheese, grated


  • In a deep skillet over medium-high heat, cook the bacon until almost crispy. Add the halved tomatoes, sugar, vinegar, and pepper flakes. Saute for five minutes. Keep warm.
  • Add the gnocchi to a pot of boiling water and cook according to the package directions then drain.
  • Heat a sauté pan over medium heat, Add olive oil and drained gnocchi. Saute until gnocchi is a little bit browned and crisped on the outside, 3-4 minutes. Remove from heat.
  • Add the gnocchi and the spinach to the skillet with the bacon and tomato mixture. Gently stir to combine and wilt the spinach.
  • Divide among plates or bowls and top with grated Parmesan.

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