When it comes to morning meals, we often think of classics like pancakes, scrambled eggs, or toast.
But there's a hidden gem in the world of breakfast that deserves your attention: breakfast gnocchi.
This Italian-inspired dish takes the beloved potato dumplings we know and adore and transforms them into a breakfast masterpiece that's as versatile as it is delicious.
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Perfect for breakfast or brunch, breakfast gnocchi offers a delicious twist on traditional morning meals.
It's a dish that effortlessly balances the line between savory and comforting, making it an ideal choice for a leisurely weekend brunch with friends or a special family breakfast.
What sets breakfast gnocchi apart is not just its ability to add to your morning meal routine but also the irresistible combination of flavors and textures it brings to your plate.
This recipe is cheesy, and packed with the classic flavors of bacon and egg.
What is gnocchi?
Gnocchi is a soft, dumpling-like Italian dish made from ingredients like potatoes, flour, and sometimes eggs.
While it shares similarities with pasta, it has a distinct, softer texture.
Gnocchi is shaped into small dumplings and is typically served with various sauces.
You can get gnocchi fresh or dried.
Fresh gnocchi, typically found in the refrigerated section, is usually made with potatoes and offers a delicate, homemade texture, making it ideal for lighter sauces.
In contrast, dried gnocchi, available in the pasta aisle, is shelf-stable and has a sturdier texture, making it versatile for various sauces and dishes.
For this recipe you can use either fresh or dried gnocchi.
Why You'll Love This Recipe
- If you’re after something a bit different for breakfast but something that is still easy to make, then you must try this breakfast gnocchi.
- This recipe for breakfast gnocchi is quick to make.
- Customize this gnocchi recipe to suit your tastes.
- Breakfast gnocchi is a filling way to start your day.
Ingredients
Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
- Gnocchi: We use store bought gnocchi which can come in a variety of flavors such as potato, spinach, or even ricotta. Choose the gnocchi flavors to suit your tastes, or you could even make your own. We used traditional potato based gnocchi.
- Bacon
- Eggs: For this recipe, we like to poach our eggs. But you can also scramble your eggs too.
- Cheese: Such as mozzarella or cheddar
- Milk: Or you could use heavy whipping cream (this will make the dish richer). Or a combination of milk and cream.
- Butter
- Salt and Pepper
- Green Onions: Spring onions, or chives.
Instructions
This recipe for breakfast gnocchi serves 4 to 6. The ingredient quantities can easily be adjusted to suit how many serves you need to make.
For The Sauce
Step One: In a large saucepan, heat half of the butter and then add the bacon pieces. Cook until crisp.
Step Two: Mix through the grated cheese, milk, and remaining butter. Season with salt and pepper to taste. Then turn off heat once the cheese is melted and the sauce is smooth.
For The Gnocchi
Step One: Prepare gnocchi according to packet instructions. Mix the cooked gnocchi through the sauce.
For the Eggs
Option One - Poached:
Step One: Fill a small or medium sized saucepan with water and a pinch of salt. The saucepan should have enough liquid to submerge the eggs. Heat the water and bring to a boil. Once at a boil, reduce to a simmer.
Step Two: Crack one egg into a small bowl or ramekin, being careful not to break the yolk.
Step Three: Using a spoon, stir the simmering water in a circular motion to create a gentle whirlpool. Then carefully and gently slide the cracked egg into the simmering water. Try to keep the egg as close to the surface of the water as possible.
Step Four: Cook the egg for about 3 to 4 minutes for a runny yolk, 4-5 minutes for a yolk that is slightly runny but thicker, or 6-7 minutes for a firmer yolk.
Once cooked, use a slotted spoon to carefully lift the poached egg out of water.
Allow excess water to drain off through the spoon’s slots. Repeat steps one to four for remaining eggs.
Option Two - Scrambled:
Step One: Crack the eggs and place then into a bowl. Season with a pinch of salt per egg that is in the bowl and pepper (optional), and add a splash of water. Using a whisk or a fork beat the eggs and whisk until the yolks and whites are well combined and the mixture becomes slightly frothy.
Step Two: Heat butter of cooking oil in a non stick frying pan over medium to low heat. Once hot add the beaten eggs. Let them stick for a moment to start setting around the edges. Then use a spatula to gently stir and fold the eggs as they cook. Be careful not to overcook the eggs, they should still be slightly soft and creamy when you’re done.
Step Three: Once cooked remove from pan.
Putting It All Together
Step One: Reheat sauce and gnocchi. If you find your sauce is too thick, add a bit of water and adjust seasoning. Turn off heat and place into bowls.
Step Two: Place poached (or scrambled) eggs on top of each bowl and then garnish with fresh chopped green onions.
Tips for Success
- Cook gnocchi in a large pot of well-salted boiling water. They are ready when they float to the surface, usually within 2-4 minutes. Overcooking can lead to mushy gnocchi.
- Before draining gnocchi, reserve some of the pasta cooking water. It can be used to adjust the sauce's consistency.
Cost To Make
Estimated cost = $10.25 or $1.70 a serve
Substitutions / Variations
- Instead of poached your eggs, you could scramble your eggs.
- For a gourmet spinach and bacon gnocchi, you could saute some spinach with garlic and mix it through your gnocchi.
- Mix through some fresh or roasted cherry tomatoes and feta cheese for a Mediterranean-inspired gnocchi with feta and tomatoes.
- You could use a thick cut ham instead of bacon.
Serving Suggestions
Some ways we love to serve this breakfast gnocchi include with:
- Roasted cherry tomatoes
- A hot cup of tea or coffee
- Freshly chopped herbs like chives or parsley
Storage
This bacon and egg breakfast gnocchi recipe can be stored in an air tight container in the fridge for 2 to 3 days.
You can reheat it on the stove top or microwave.
FAQ
Gnocchi pairs well with various sauces, such as tomato, pesto, butter and sage, or creamy cheese. It also complements vegetables, herbs, and proteins like chicken or sausage.
Yes, it's recommended to boil gnocchi briefly before frying or sautéing them. Boil until they float to the surface, then transfer to a hot pan with some oil or butter to crisp them up.
Traditional potato gnocchi recipes typically don't include eggs. The combination of mashed potatoes and flour forms the dough. However, some variations may incorporate eggs for a different texture.
Made this recipe? Let us know how it went in the comments below! We'd love to hear how it turned out.
Recipe
Breakfast Gnocchi
Ingredients
- 500 grams (17.64 ounces) fresh or dry gnocchi
- 275 grams (9.70 ounces) bacon e.g. short cut, cut into pieces
- 6 eggs
- 3 tablespoons (42 grams, 1.48 ounces) butter
- ¼ cup (63 grams, 2.22 ounces) cheese e.g. mozzarella, or cheddar
- ¾ (188 ml/grams, 6.63 ounces) milk or heaving whipping cream
- Salt and Pepper to taste
Optional Toppings
- Grated parmesan cheese
- Freshly chopped herbs e.g. parsley, chives, green onions
Instructions
For The Sauce
- In a large saucepan, heat half of the butter and then add the bacon pieces. Cook until crisp.
- Mix through the grated cheese, milk and remaining butter. Season with salt and pepper to taste. Then turn off heat once the cheese is melted and the sauce is smooth.
For the gnocchi
- Prepare gnocchi according to packet instructions. Mix cooked gnocchi through sauce.
For the Eggs
Option One - Poached:
- Fill a small or medium sized saucepan with water and a pinch of salt. The saucepan should have enough liquid to submerge the eggs. Heat the water and bring to a boil. Once at a boil, reduce to a simmer.
- Crack one egg into a small bowl or ramekin, being careful not to break the yolk.
- Using a spoon, stir the simmering water in a circular motion to create a gentle whirlpool. Then carefully and gently slide the cracked egg into the simmering water. Try to keep the egg as close to the surface of the water as possible.
- Cook the egg for about 3 to 4 minutes for a runny yolk, 4-5 minutes for a yolk that is slightly runny but thicker, or 6-7 minutes for a firmer yolk.Once cooked, use a slotted spoon to carefully lift the poached egg out of water. Allow excess water to drain off through the spoon’s slots. Repeat steps one to four for remaining eggs.
Option Two - Scrambled:
- Crack the eggs and place then into a bowl. Season with a pinch of salt per egg that is in the bowl and pepper (optional), and add a splash of water. Using a whisk or a fork beat the eggs and whisk until the yolks and whites are well combined and the mixture becomes slightly frothy.
- Heat butter of cooking oil in a non stick frying pan over medium to low heat. Once hot add the beaten eggs. Let them stick for a moment to start setting around the edges. Then use a spatula to gently stir and fold the eggs as they cook. Be careful not to overcook the eggs, they should still be slightly soft and creamy when you’re done.
- Once cooked remove from pan.
Putting It All Together
- Reheat gnocchi and sauce. If you find your sauce is too thick, add a bit of water and adjust seasoning. Turn off heat and place into bowls.
- Place poached (or scrambled) eggs on top of each bowl and then garnish with fresh chopped green onions.
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