German Bacon Potato Salad with Gnocchi
German Bacon Potato Salad with Gnocchi offers a creative twist, replacing traditional potatoes with gnocchi.
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Servings: 4
Calories: 352kcal
Ingredients
- 4 slices thick-cut bacon
- 1 large onion cut into thick slices
- 1 lb. gnocchi
- 1/4 cup apple cider vinegar
- 1 Tbsp. good quality mustard I like brown horseradish
- 1/2 tsp. kosher salt
- 1/2 tsp. sugar
- 1/2 tsp. freshly cracked black pepper
- 1/4 tsp. celery seeds
- Roughly 1/2 cup chopped parsley
Instructions
- Preheat the oven to 425 degrees. In a large roasting pan, scatter the onion slices and lay the bacon slices over them, then slide into the oven.
- Roast for 20-30 minutes, stirring occasionally, until the bacon is ultra-crispy. (The amount of time will depend on the thickness and fattiness of your bacon.) While the bacon and onions are in the oven, bring a large pot of well-salted water to a boil.
- Remove the pan from the oven. Use tongs to remove the bacon to a plate and pour the excess bacon fat into a small bowl.
- Boil the gnocchi according to package directions, drain, add to the roasting pan, and stir with the onions, adding 1-2 tablespoons of bacon fat back into the pan to coat. Return the roasting pan to the oven for 5 minutes.
- Stir the vinegar, mustard, salt, sugar, pepper, and celery seeds together and add to the gnocchi and onions, scraping up any brown bits on the bottom of the pan.
- Roughly chop the bacon and add to the pan with two-thirds of the parsley and toss well, then taste for seasoning, adding additional bacon fat and/or spices as you see fit. Move to a serving bowl, sprinkle with remaining parsley, and serve immediately.
Nutrition
Calories: 352kcal | Carbohydrates: 44g | Protein: 9g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.05g | Cholesterol: 24mg | Sodium: 864mg | Potassium: 127mg | Fiber: 3g | Sugar: 2g | Vitamin A: 14IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 4mg