There's "No Key" to my heart until you make this dish!
Pan Fried Potato Gnocchi with Bacon and Peas
1 lb. potato gnocchi
4 slices thick-cut bacon
4 tbsp. olive oil
1 small yellow onion, chopped
1/2 cup frozen peas
1 tsp. minced fresh thyme
Freshly grated black pepper
1 tbsp. Butter
Fresh grated Pecorino Romano cheese, plus more for serving
Bring a large pot of salted water to a boil. Cook the gnocchi according to package directions (I only boiled for 2-3 minutes). Reserve 1/2 cup of the water, and drain. Set aside.
In a large nonstick skillet, cook the bacon over medium heat until crispy on both sides. Transfer to a plate lined with paper towels to absorb excess grease. Pour off any excess grease from skillet and heat 2 tbsp. of the olive oil over medium-high heat. Add the onions and cook until they begin to wilt, about 3 to 5 minutes. Reduce the heat to medium and continue to cook, stirring occasionally, until the onions are tender and golden brown. Stir in the peas and fresh thyme and season with salt and pepper to taste. Transfer them to a small bowl.
Wipe the skillet clean with a paper towel, and heat the remaining 2 Tbs. oil and butter over medium-high heat. Add the gnocchi and cook until lightly browned, about 5 minutes. Stir in the onion mixture, crispy chopped bacon, and Pecorino Romano cheese, along with 1/2 cup of reserved cooking water to moisten and coat the gnocchi. Add more if needed. Sprinkle with more cheese if desired. Serve immediately!