This recipe is an Italian twist on a classic breakfast hash. Fluffy potato gnocchi replaces diced and pan fried potatoes for a filling start to the morning. I boil the gnocchi until tender, then set it aside while the bacon is cooked in the pan and the fat is rendered. The gnocchi is then browned in the remaining bacon fat before serving it with pan-roasted tomatoes, eggs and chives for a flavorful start to the morning. The runny yolk from the poached eggs coats the gnocchi and becomes a sort of sauce.
1 pound potato gnocchi
¾ pound applewood smoked bacon, sliced into ½” strips
½ pound cherry tomatoes on the vine
Kosher salt, to taste
Freshly ground black pepper, to taste
1½ cups baby spinach
4 poached eggs
Handful wild arugula
Bring a large pot of water to a boil over medium-high heat. Add the gnocchi and cook until they float to the surface. Drain and set aside.
Add the sliced bacon to a cold large sauté pan. Turn heat to medium and sauté, stirring occasionally until the bacon is crispy and fat has rendered. Use a slotted spoon to remove the bacon from the pan and move to a paper towel-lined plate. Remove all but 3 tablespoons of the bacon fat in the pan.
Return the pan to the heat then add the tomatoes on the vine to the pan and let cook, turning them gently occasionally, until they are lightly browned and the skin just begins to split, about 10 minutes. Add the gnocchi to the pan and sauté until golden brown and crisp all over, about 5 minutes. Season with salt and pepper. Add the spinach and continue to cook until the spinach wilts.
Add the bacon back to the pan with the gnocchi and top with poached eggs. Garnish with arugula.