Gnocchi with Bacon Cream Sauce
There’s something about pillowy gnocchi bathed in a silky, smoky cream sauce that makes me weak in the knees. Add in crispy bacon for a salty crunch, and you’ve got the kind of comfort-food magic that feels indulgent but totally worth it. This Gnocchi with Bacon Cream Sauce is one of those dishes I turn to when I want something cozy, satisfying, and kind of fancy—all in under 30 minutes.
While gnocchi is enjoyed in several cultures, it is believed the word gnocchi is derived from the Italian word nocchio, with means a knot in wood. Some also say it is from nocca, which means knuckle. Gnocchi has been considered a traditional Italian dish since Roman times. Basically, it is a dumpling made of dough that is served with sauces, butter, pesto, or just herbs. It can be made with several types of dough, but potato gnocchi is the most popular here in the United States.
Interestingly, gnocchi is also made differently throughout the regions of Italy. In Lombard and Tuscan, it is called malfatti, which means poorly made. These are usually made with ricotta, flour, spinach, and herbs. Other areas’ versions contain less flour, while some are flour based. Other types of dumplings include stranulaprievete, cavatelli, and malloreddus.
Alright, enough with the history lesson already! I hope you enjoy my delicious Gnocchi with Bacon Cream Sauce… let’s get cooking. And eating. Buon Appetito!
Gnocchi with Bacon Cream Sauce
Ingredients
- 1 lb refrigerated potato gnocchi
- 2 egg yolks beaten
- 1 cup milk divided
- 8 ounces fresh shredded Parmesan cheese divided
- 6 strips bacon
- 2 cloves garlic minced
- 2 Tbs dried parsley
- Salt and pepper to taste
Method
- In large skillet, fry bacon until crisp. Remove from pan and drain. Crumble or dice into small pieces. Set aside.
- Dispose of bacon grease and return skillet to burner. Add the minced garlic. Cook over medium-low heat for several minutes, until fragrant.
- Meanwhile, prepare gnocchi per package directions. Drain.
- In bowl, combine egg yolks, bacon, approximately 7 ounces of cheese, garlic, salt, pepper, parsley, and approximately 1/2 cup milk. Stir to combine.
- Return gnocchi to cooking pot on low heat. Stir in the egg/bacon/cheese mixture. Allow to heat until melted and creamy. Add more milk to get the consistency desired. (Think super-creamy macaroni and cheese!)
- Serve garnished with remaining Parmesan cheese and parsley, if desired.