Indulge yourself with these delightful creamy bacon and spinach gnocchi! The fatty and salty bacon along with the thick and creamy sauce work wonderfully well with the mild and potatoey flavor of gnocchi. Gnocchi, a fresh salad, and a glass of wine. Does it get any better than that?
This recipe is pretty easy and fast to make but it takes a bit of focus. Gnocchi cook in just a couple of minutes and should preferably not be left resting, so you’ll need to time it with the preparation of the sauce. So, prep all your ingredients and have a pot with water ready on the stove before you start cooking any ingredients. This way you will avoid some last moment chopping or having to rush to the fridge 🙂
Our recipe makes a thick sauce with intense flavor that sticks well to the gnocchi. You may add more vegetable broth if you wish a thinner sauce, or adjust the amount and fat content of the cream to reach the consistency you prefer for your creamy bacon and spinach gnocchi.
If you use frozen spinach like us, be sure to defrost it in advance and squeeze as much water out of it as you can. Also, be careful with how much salt you add, since the bacon, vegetable broth and cheese may be salty enough.
Gnocchi can be a bit deceitful! They are very hearty and will make you satiated sooner than you expect, so it’s better to serve smallish portions. Also, a fresh salad on the side works wonders to balance the thickness and richness of the creamy bacon and spinach gnocchi.
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Creamy bacon and spinach gnocchi
Ingredients
- 1½ lb. gnocchi
- 3 oz frozen spinach
- 2 garlic cloves
- 4 oz bacon
- 1 tbsp butter
- 1 tbsp flour
- 1 cup chicken broth
- ½ cup cream
- ½ cup grated Parmesan cheese
- ¼ tsp dried basil
- ¼ tsp dried oregano
- ⅛ tsp dried thyme
- ¼ tsp dried rosemary
- fresh basil for garnishing
- salt and pepper
Instructions
- Defrost the frozen spinach and squeeze out any excess water.
- Cut the bacon into small pieces and chop the garlic.
- In a large skillet, fry the bacon until it is crispy and then set it aside. If you wish, drain some of the bacon fat.
- Put water to boil in a large pot for the gnocchi.
- Add butter to the pan and fry the garlic for 30 seconds at medium heat.
- Add one tablespoon of flour and mix well into the butter and garlic. Then add 1 cup of cold chicken broth and mix well.
- Put the gnocchi into the boiling water. Once they rise to the top, take them off the stove and drain the water.
- Throw the gnocchi into the skillet with the sauce, then add the oregano, basil, thyme, rosemary, salt and pepper. Add the spinach, cheese and bacon, too. Cook for a couple of minutes at low heat. Done!
- You may grate some extra cheese when plating.