Creamy Potato Gnocchi with Bacon
This Potato Gnocchi with Bacon is ready in only about 25-30 minutes. It’s an easy weeknight dinner that the whole family will enjoy. It’s cheesy, saucy, and full of flavor; it also works for a weekday meal.
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If you’ve never cooked gnocchi before, don’t worry. Gnocchi are soft little potato dumplings that cook in just a few minutes. Pair them with crispy bacon, fresh herbs, and a simple tomato sauce, and you’ve got a dish that feels like comfort food without a ton of effort.
Serve it with my Slow Cooker Vegan Butternut Squash Soup and Italian Chopped Salad with Zesty Dressing for a balanced and satisfying meal.
How to Make Potato Gnocchi with Bacon
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Bring a large pot of water to a boil with 2 tablespoons of olive oil and 1 teaspoon of salt. Add the gnocchi and cook according to the package instructions. Drain and set aside.
2. Heat 2 tablespoons of olive oil in a pan over medium heat. Add the diced onion and garlic, cooking for 2–3 minutes until softened. Stir in cherry tomatoes, salt, pepper, and oregano. Cover and cook for 3–4 minutes until the tomatoes are soft
3. In the same pan, add ½ tablespoon of olive oil. Fry the bacon pieces until golden and crispy, about 4–5 minutes. Remove from heat and set aside.
4. In a food processor, combine dill, parsley, basil, the remaining olive oil, a pinch of salt, and the remaining garlic clove. Blend until finely chopped.
5. Toss the cooked gnocchi with the tomato sauce. Stir in the herb mixture, then add the crispy bacon. Mix everything until well combined.
Serve and Enjoy!
Plate the gnocchi and sprinkle with Parmesan cheese. Serve immediately and enjoy!
Important Recipe Notes
- Use store-bought gnocchi for a quicker meal, or homemade for extra flavor.
- Cook gnocchi just until they float; overcooking can make them mushy.
- You can change the herbs based on what you have on hand—fresh or dried works.
- For a vegetarian version, omit bacon and add roasted mushrooms or sun-dried tomatoes.
- Serve immediately for best texture; leftovers can be stored in the fridge for up to 2 days.
Creamy Potato Gnocchi with Bacon
Ingredients
- 8 ounces of potato gnocchi
- 1 cup bacon cut into small pieces
- 1 small yellow onion diced
- 2 garlic cloves peeled and roughly chopped
- 1 cup cherry tomatoes quartered
- ¼ cup Parmesan cheese
- Fresh oregano or ½ tbsp dried oregano if fresh is unavailable
- 4 tbsp olive oil divided
- ¼ cup fresh dill
- ¼ cup fresh parsley
- ¼ cup fresh basil
- ½ tsp cumin
- Salt and pepper to taste
Instructions
- Bring a large pot of water to a boil with 2 tablespoons of olive oil and 1 teaspoon of salt. Add the gnocchi and cook according to the package instructions. Drain and set aside.
- Heat 2 tablespoons of olive oil in a pan over medium heat. Add the diced onion and garlic, cooking for 2–3 minutes until softened. Stir in cherry tomatoes, salt, pepper, and oregano. Cover and cook for 3–4 minutes until the tomatoes are soft.
- In the same pan, add ½ tablespoon of olive oil. Fry the bacon pieces until golden and crispy, about 4–5 minutes. Remove from heat and set aside.
- In a food processor, combine dill, parsley, basil, the remaining olive oil, a pinch of salt, and the remaining garlic clove. Blend until finely chopped.
- Toss the cooked gnocchi with the tomato sauce. Stir in the herb mixture, then add the crispy bacon. Mix everything until well combined.
- Plate the gnocchi and sprinkle with Parmesan cheese. Serve immediately and enjoy!
