This deliciously creamy bacon gnocchi is made with sun-dried tomatoes and fresh basil in a rich Parmesan cream sauce. It all happens in one pan and it's on the table in 30 minutes!

If you love gnocchi as much as I do, try my Cheeseburger Gnocchi or Garlic Butter Gnocchi next!

Crispy bacon, golden pan-fried gnocchi, all in a luscious Parmesan-laden creamy sauce - talk about a dinner after my own heart!

This creamy bacon gnocchi recipe has been a firm favorite in our house for years and I had to double it more than once because everyone keeps coming back for seconds.

The sauce is out-of-this-world delicious, with the sun-dried tomatoes and fresh basil making it taste just like something you'd have in a fancy restaurant. Except it's quick to make at home in one pan in just 30 minutes!

Why you'll love this creamy bacon gnocchi

It's made with everyday ingredients that you may already have in the house.
It only takes half an hour using a single skillet.
The ultimate comfort food the entire family will absolutely love!

What you'll need

Bacon - Cut it into lardons before it goes in the pan so it renders faster and crisps more evenly than strips do.
Gnocchi - Shelf-stable potato gnocchi is what I use here because it crisps up beautifully in the bacon fat without turning gluey.
Butter - Just a tablespoon to soften the onion.
Onion - A small one, finely diced, so it melts into the sauce.
Garlic - Adjust the quantity to your liking!
Sun-dried tomatoes - Buy the ones packed in oil in a jar; they're softer and they hold their texture in the sauce.
Italian seasoning - A ready-made mix saves time, but half a teaspoon each of dried oregano and dried basil also works.
Chicken stock - Just enough to deglaze the pan and loosen the sauce.
Heavy cream - This is what gives the sauce its richness, so don't swap it for milk.
Parmesan - Grate it yourself; the pre-grated stuff has anti-caking agents that stop it melting smoothly.
Fresh basil - Torn by hand, not chopped so you retain all its lovely flavor.

Pro tip

Add the sun-dried tomatoes to the pan and let them sizzle for a minute before adding any liquid for the best flavor.

How to make creamy bacon gnocchi

This is a quick overview with step-by-step photos. See the recipe card below for full ingredients and instructions.

Add the bacon lardons to a large dry skillet over medium heat and cook until crisp. Remove and set aside, leaving all the fat in the pan.

Add the gnocchi to the bacon fat and cook until golden. Remove to a plate.

Melt the butter in the same pan, add the onion and cook for 5 minutes over medium heat until soft and translucent. Add the garlic and cook for another minute. Stir in the sun-dried tomatoes, Italian seasoning and red chili flakes.

adding garlic and onion to Creamy Bacon Gnocchi

Pour in the chicken stock, then add the heavy cream. Simmer for 3-4 minutes until slightly thickened.

Remove the pan from the heat and stir in the Parmesan. Return the gnocchi and three-quarters of the bacon to the pan and toss to coat.

Tear in the basil and stir through gently. Season with salt and pepper to taste. Serve topped with the reserved bacon, extra basil and more Parmesan.

adding parmesan and basil to Creamy Bacon Gnocchi

Substitutions and variations

Use pancetta or diced chorizo instead of bacon if you like.
Add some extra protein by stirring in a cup of shredded rotisserie chicken with the gnocchi.
Add a handful of kale or spinach towards the end for a pop of green.

Helpful tips

If your bacon has rendered too much fat, drain it off but not entirely. You need some of them to cook the gnocchi in for extra flavor.
The sauce will thicken quickly; if you think it looks too dry right before serving, loosen it with a splash of stock.
Make sure you taste before salting because the bacon, Parmesan and sun-dried tomatoes already add some salt.

What to serve with creamy bacon gnocchi

Garlic bread to mop up the sauce
Some roasted broccoli or green beans
Or a simple green salad

Leftovers and storage

Any leftovers will keep well for up to 3 days in an airtight container in the fridge.
Reheat gently on the stovetop over low heat with a splash of stock or cream, stirring until the sauce comes back together.
Freezing isn't recommended for creamy sauces like this.

More recipes you'll love

If you've tried this creamy bacon gnocchi recipe, please rate it and leave a comment below! I'd love to hear how it turned out.

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