Gnocchi with Bacon Cream Sauce Recipe

Gnocchi with Bacon Cream Sauce is a delightful, indulgent dish that brings together the light, pillowy texture of potato gnocchi with the richness of a creamy, smoky bacon sauce. This dish combines several of life’s greatest pleasures—soft gnocchi, crispy bacon, and a luxurious, velvety cream sauce—and melds them into one mouthwatering meal. Whether you’re making this for a cozy weeknight dinner or for a special occasion, it’s sure to satisfy your craving for something comforting and delicious.

Gnocchi, while often associated with Italian cuisine, is a dish that has been embraced worldwide for its versatility and ability to pair with a wide variety of sauces. From hearty tomato-based sauces to delicate, buttery dressings, gnocchi is the ideal canvas for an array of flavors. In this recipe, we take it a step further with a decadent bacon cream sauce that adds depth, smokiness, and creaminess to each bite.

Throughout this recipe, we’ll guide you through making homemade gnocchi from scratch, preparing the bacon cream sauce, and combining the two for a memorable meal. Along the way, we’ll share some valuable tips and tricks for perfecting your gnocchi and ensuring the sauce comes together smoothly. Additionally, we’ll explore different variations and possible pairings to elevate the dish to new heights.

Instructions

Step 1: Preparing the Gnocchi

Homemade gnocchi may seem daunting at first, but with a bit of patience, it’s a process that anyone can master. The key to light, fluffy gnocchi is using the right potatoes and handling the dough gently.

1. Cook the Potatoes:
   Begin by placing the potatoes (with their skins on) in a large pot and cover them with cold water. Add a pinch of salt to the water and bring it to a boil. Let the potatoes cook for about 30-40 minutes or until a fork easily pierces the potatoes. Once cooked, drain the potatoes and let them cool for a few minutes.

2. Peel the Potatoes:
   While the potatoes are still warm (but not too hot to handle), peel off the skins. You can use a kitchen towel to help with this process if the potatoes are too hot. The potatoes should be soft, and you should be able to easily remove the skins with your fingers or a knife.

3. Mash the Potatoes:
   Once the potatoes are peeled, mash them thoroughly using a potato masher or pass them through a potato ricer. A ricer will give the fluffiest, smoothest texture, which is ideal for gnocchi. Ensure there are no lumps, as lumps can make the gnocchi dense.

4. Make the Dough:
   Transfer the mashed potatoes to a clean work surface. Sprinkle the flour over the potatoes, followed by the egg, salt, pepper, and nutmeg (if using). Begin mixing the ingredients together with your hands, gently incorporating the flour and egg into the potatoes. As you mix, gradually work the dough until it comes together. Be careful not to overwork the dough, as this can make the gnocchi tough.

5. Knead the Dough:
   Lightly knead the dough for 2-3 minutes, just enough to bring it together and smooth out any cracks. If the dough feels sticky, sprinkle a little extra flour, but be careful not to add too much.

6. Roll the Dough into Logs:
   Once your dough is ready, divide it into several small portions. Roll each portion into a long, thin log about 1/2 inch thick. Dust the surface with flour to prevent sticking.

7. Cut the Gnocchi:
   Using a sharp knife, cut the logs into small pieces about 1 inch long. These will be your individual gnocchi pieces. You can also roll each piece over a fork to create the traditional gnocchi shape with indentations, but this step is optional.

8. Cook the Gnocchi:
   Bring a large pot of salted water to a boil. Once boiling, add the gnocchi in batches, being careful not to overcrowd the pot. The gnocchi will sink to the bottom, and as they cook, they will float to the top. When they float, let them cook for an additional 30 seconds to ensure they’re cooked through. Use a slotted spoon to remove the gnocchi and transfer them to a plate.

Step 2: Preparing the Bacon Cream Sauce

Now that your gnocchi is ready, it’s time to prepare the creamy, bacon-infused sauce that will bring this dish to life.

1. Cook the Bacon:
   In a large skillet or sauté pan, cook the diced bacon over medium heat until it becomes crispy and golden brown, about 5-7 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the bacon fat in the skillet.

2. Sauté the Aromatics:
   Add 2 tablespoons of butter to the skillet with the bacon fat. Once the butter is melted, add the finely chopped onion and cook for 3-4 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant. If you like a bit of heat, sprinkle in the red pepper flakes.

3. Add the Cream and Broth:
   Pour in the heavy cream and chicken or vegetable broth, stirring to combine. Bring the sauce to a simmer and let it cook for 3-4 minutes, allowing it to thicken slightly. Stir occasionally.

4. Incorporate the Cheese:
   Once the sauce has thickened, add in the grated Parmesan cheese, stirring to incorporate. Let the cheese melt into the sauce, creating a creamy, cheesy texture. Taste the sauce and season with salt and freshly ground black pepper as needed.

5. Combine the Bacon:
   Add the crispy bacon back into the sauce, stirring to combine. This will allow the bacon’s flavor to infuse the sauce, adding richness and smokiness.

Step 3: Bringing It All Together

1. Combine Gnocchi and Sauce:
   Once the gnocchi are cooked and drained, add them directly to the bacon cream sauce. Toss the gnocchi gently in the sauce, making sure each piece is coated with the creamy mixture. If the sauce seems too thick, add a small splash of pasta cooking water to thin it out slightly.

2. Serve:
   Divide the gnocchi among serving plates. If desired, garnish with freshly chopped parsley for a pop of color and freshness. You can also sprinkle a little extra Parmesan cheese on top for added flavor.

Tips for Perfect Gnocchi with Bacon Cream Sauce

1. Use Starchy Potatoes:
   For the best gnocchi, opt for starchy potatoes like Russets. These potatoes have a higher starch content, which helps to create light, airy gnocchi. Waxy potatoes (like red potatoes) will make the gnocchi dense and heavy.

2. Be Gentle with the Dough:
   When making the gnocchi dough, handle it gently. Overworking the dough can lead to tough gnocchi. If you want even lighter gnocchi, you can add a pinch of baking powder to the dough, though this is optional.

3. Perfect the Bacon Crispiness:
   For the crispiest bacon, make sure to cook it slowly over medium heat. This allows the fat to render out, leaving you with crispy, golden bacon pieces. Don’t rush this step, as it’s key to creating the smokey, savory base of the cream sauce.

4. Adjust the Cream Sauce Thickness:
   If the cream sauce becomes too thick, you can add a little more broth or cream to reach your desired consistency. Similarly, if the sauce is too thin, simmer it for a few more minutes until it thickens.

5. Make Ahead Tips:
   You can prepare the gnocchi ahead of time by freezing it. After you cut the gnocchi, arrange them in a single layer on a baking sheet and freeze them for 1-2 hours. Once frozen, transfer the gnocchi to a resealable bag or container. When you’re ready to cook, just boil the frozen gnocchi as you normally would—there’s no need to thaw them first.

Variations and Customizations

• Vegetarian Version:
  If you’re looking to make this dish vegetarian, omit the bacon and replace it with sautéed mushrooms or a mix of roasted vegetables. You could also add smoked paprika for a smokey flavor without the bacon.

• Spicy Bacon Cream Sauce:
  For a spicier sauce, add more red pepper flakes or a dash of hot sauce to the cream sauce. This will complement the richness of the cream and bacon, adding a bit of heat to the dish.

• Herbed Gnocchi:
  Add some fresh herbs like rosemary or thyme to the gnocchi dough for extra flavor. This will elevate the dish with a subtle, aromatic note that pairs beautifully with the creamy bacon sauce.

• Cheese Variations:
  While Parmesan is the classic choice for this recipe, you could experiment with other cheeses. Pecorino Romano, for example, will add a sharp, salty flavor, while mascarpone cheese can give the sauce an even creamier texture.

Conclusion

Gnocchi with Bacon Cream Sauce is the epitome of comfort food, with its rich and indulgent sauce perfectly complementing the delicate, soft gnocchi. The combination of crispy bacon, creamy sauce, and tender gnocchi creates a harmonious dish that will have your guests asking for seconds (or thirds). Whether you make it for a weeknight dinner or a special occasion, this dish is sure to impress.

With a few simple ingredients and some attention to detail, you can recreate this restaurant-quality dish in the comfort of your own kitchen.

Yield: 4

Gnocchi with Bacon Cream Sauce Recipe

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Gnocchi with Bacon Cream Sauce is a delightful, indulgent dish that brings together the light, pillowy texture of potato gnocchi with the richness of a creamy, smoky bacon sauce. This dish combines several of life’s greatest pleasures—soft gnocchi, crispy bacon, and a luxurious, velvety cream sauce—and melds them into one mouthwatering meal. Whether you're making this for a cozy weeknight dinner or for a special occasion, it's sure to satisfy your craving for something comforting and delicious.

Prep Time 15 minutes

Cook Time 20 minutes

Ingredients

• For the Gnocchi:
• 1 lb potato gnocchi (store-bought or homemade)
• For the Bacon Cream Sauce:
• 6 oz bacon, chopped
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/2 cup chicken broth (or vegetable broth)
• Salt and pepper, to taste
• 1/4 tsp red pepper flakes (optional, for a little heat)
• Fresh parsley or basil for garnish (optional)

Instructions

For the Gnocchi:

1. Cook the Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi and cook according to the package instructions (usually until they float to the surface). Once done, drain and set aside, reserving a small cup of pasta water.

For the Bacon Cream Sauce:

1. Cook the Bacon: In a large skillet, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate to drain. Leave the bacon drippings in the skillet.
2. Make the Sauce: In the same skillet, add the butter to the bacon drippings and melt over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Add Cream and Broth: Pour in the heavy cream and chicken broth, stirring to combine. Bring to a simmer and cook for 3-5 minutes until the sauce begins to thicken slightly.
4. Add Cheese and Season: Stir in the Parmesan cheese and cook until the sauce is smooth and creamy. Season with salt, pepper, and red pepper flakes (if using).
5. Combine Gnocchi and Sauce: Add the cooked gnocchi to the skillet with the cream sauce, tossing gently to coat the gnocchi evenly. If the sauce is too thick, you can add a bit of the reserved pasta water to reach your desired consistency.
6. Add Bacon: Stir the crispy bacon back into the sauce and toss to combine.

Serving:

• Serve the gnocchi with bacon cream sauce hot, garnished with fresh parsley or basil, and extra Parmesan cheese if desired.

Notes

• Gnocchi Tip: If using store-bought gnocchi, you can find both fresh or frozen varieties. Frozen gnocchi should be cooked straight from frozen.
• Flavor Variations: For added flavor, consider sautéing some shallots or onions with the garlic, or adding spinach, mushrooms, or peas to the sauce.
• Vegetarian Option: Omit the bacon and use olive oil or butter for a vegetarian version of this creamy gnocchi dish.