Skillet Gnocchi With Leeks and Bacon

Method

1. 1

   Slice 3 lb. leeks (5–6 large), white and pale green parts only, halved lengthwise if thick, on a diagonal into 1" pieces, rotating after each cut to create diamond-shaped pieces.

2. 2

   Heat a dry large cast-iron skillet over medium-high. Add 4 slices bacon (about 4 oz.), cut crosswise ½" thick, and cook, stirring often, until browned and crisp, 5–7 minutes. Using a slotted spoon, transfer bacon to a small bowl. Reserve pan with bacon fat.

3. 3

   Add leeks, 6 garlic cloves, finely grated, and a pinch of kosher salt to fat in reserved pan and cook, undisturbed, until leeks are just starting to soften and garlic is fragrant, 1–2 minutes. Add 1 cup water and immediately cover with a lid (a baking sheet also works). Cook until leeks are almost fork-tender, 6–8 minutes. Uncover and add one 17.5-oz. package shelf-stable potato gnocchi, ½ cup heavy cream, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt; season with freshly ground pepper. Cook, stirring occasionally, until sauce gently clings to gnocchi and gnocchi are tender, 2–3 minutes. If sauce is too thick, stir in more cream 1 Tbsp. at a time until the right consistency. Taste and season with more salt if needed.

4. 4

   Remove pan from heat and top gnocchi with finely grated or shaved Parmesan and reserved bacon. Finely grate zest of 1 lemon over and season with more pepper. Cut lemon into wedges and serve with gnocchi for squeezing over.

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