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?
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!
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Gnocchi Breakfast Skillet
- Prep Time
- 15 minutes
- Cook Time
- 15 minutes
- Karlynn Johnston
- 1 400-500 gram 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
- 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.
For step one, you want some bacon grease to fry the gnocchi in and add flavour, but not the entire amount.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.