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Black plate of pasta with basil

Creamy Bacon Gnocchi

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!
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Course: Pasta
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: 555kcal
Author: Alice | Mighty Spatula

Ingredients 
 

  • 6 oz bacon cut into lardons
  • 1 pound shelf-stable gnocchi
  • 1 tablespoon butter
  • 1 small onion finely diced
  • 2 cloves garlic finely chopped
  • ½ cup sundried tomatoes sliced
  • 1 teaspoon Italian seasoning mix
  • ¼ teaspoon red chili flakes
  • ½ cup chicken stock
  • 1 cup heavy cream
  • ⅓ cup grated Parmesan
  • ½ bunch fresh basil torn by hand
  • Salt and freshly ground black pepper to taste

Instructions

  • Add the bacon lardons to a large dry skillet over medium heat. Cook for 5 minutes, stirring occasionally, until crisp and the fat has rendered out. Remove with a slotted spoon and set aside, leaving all the fat in the pan.
    6 oz bacon
  • Add the gnocchi to the bacon fat and spread into a single layer. Cook undisturbed for 3 minutes until golden underneath, then turn and cook for another 2 to 3 minutes. Remove to a plate. Don’t worry if they catch in the pan but be careful not to burn them.
    1 pound shelf-stable gnocchi
  • 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 a further minute.
    1 tablespoon butter
    1 small onion
    2 cloves garlic
  • Stir in the sun-dried tomatoes, Italian seasoning and red chili flakes. Cook for 1 minute, stirring from time to time.
    ½ cup sundried tomatoes
    1 teaspoon Italian seasoning mix
    ¼ teaspoon red chili flakes
  • Pour in the chicken stock and scrape up anything stuck to the base of the pan. Simmer for 1 minute.
    ½ cup chicken stock
  • Add the heavy cream, bring to a gentle simmer and cook for 3 to 4 minutes until slightly thickened and the sauce coats the back of a spoon.
    1 cup heavy cream
  • Remove the pan from the heat and stir in the Parmesan until melted and glossy. Return the gnocchi and three-quarters of the bacon to the pan and toss to coat.
    ⅓ cup grated Parmesan
  • 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.
    ½ bunch fresh basil
    Salt and freshly ground black pepper to taste

Notes

  • 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.

Nutrition

Calories: 555kcal | Carbohydrates: 55g | Protein: 20g | Fat: 30g | Saturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 83mg | Sodium: 1480mg | Potassium: 625mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1201IU | Vitamin C: 8mg | Calcium: 167mg | Iron: 6mg
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