I was long overdue to make another Gnocchi recipe so I decided to make this Creamy Gnocchi with Bacon recipe. As with any recipe that involves Gnocchi, this Gnocchi recipe takes very little time to make. In fact, the longest part of this recipe will be cooking the bacon.
What is Gnocchi
If you’ve never heard of potato gnocchi it’s basically an Italian Pasta made out of mashed potatoes plus a few other ingredients. What I like about using gnocchi is it typically cooks a lot quicker than traditional pasta noodles.
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If you’ve ever wondered what part of the pig Bacon comes from check out the picture below. Surprised?
How to Make Bacon
If you struggle to make bacon perfectly, I’ve put together a short tutorial on How to Make Perfect Bacon – 3 Ways. Check it out! My preferred method is baking it in the oven.
And don’t throw away that bacon grease! Bacon is expensive and the grease is great for making Scrambled Eggs, Grilled Cheese, Popcorn and even hash browns. It can keep up to 3 months if properly stored in the refrigerator.
You know your Gnocchi is ready when they start to float. Don’t overcook them as they will get soggy. This means you should monitor the boiling pot closely. It will take longer to bring the water to a boil than to cook the Gnocchi.
Gather your Ingredients
You will need the following ingredients to make this Creamy Gnocchi with Bacon Recipe (see recipe card for quantities): Potato Gnocchi, Bacon, Garlic Cloves, Egg Yolk, Heavy Cream, Parmesan Cheese, Low Sodium Chicken Broth, Cornstarch, Chopped Parsley and Salt & Pepper.
How to Make Creamy Gnocchi with Bacon
- Bring a large pot of salted water to a boil.
- While you are waiting for the water to boil, in a mixing bowl, mix together egg yolks, milk, and parmesan cheese with a fork or whisk. Set aside.
- In a large skillet over medium-high heat, cook the chopped bacon to the desired crispness. Remove the bacon grease leaving a bit for flavor, about 1/2 tablespoon.
- Once done, turn the heat to low and add the garlic. Stir well, making sure the garlic doesn’t burn.
- Add the gnocchi to the boiling water and cook for 2-3 minutes, or until the gnocchi floats.
- Drain the gnocchi, then add to the skillet with the bacon and garlic. Add the egg mixture to the skillet (heat still on low, or turned off) and mix well.
- In a small bowl, whisk the chicken stock into the cornstarch, then add to the gnocchi mixture to thicken.
- Season with salt and pepper to taste.
- Optionally garnish with parsley and parmesan.
Creamy Gnocchi with Bacon
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Ingredients
- 1 lb Potato Gnocchi
- 4 Strips Bacon, chopped
- 2 Garlic Cloves, minced
- 2 Egg Yolks, beaten
- ¼ Cup Heavy Whipping Cream
- ¼ Cup Parmesan Cheese, freshly grated
- ¼ Cup Low Sodium Chicken Broth
- ½ Tbsp Cornstarch
- Salt and Pepper, to taste
- Chopped Parsley and Parmesan, to garnish
Instructions
- Bring a large pot of salted water to a boil.
- While you are waiting for the water to boil, in a mixing bowl, mix together egg yolks, milk, and parmesan cheese with a fork or whisk. Set aside.
- In a large skillet over medium-high heat, cook the chopped bacon to the desired crispness. Remove the bacon grease leaving a bit for flavor, about 1/2 tablespoon.
- Once done, turn the heat to low and add the garlic. Stir well, making sure the garlic doesn't burn.
- Add the gnocchi to the boiling water and cook for 2-3 minutes, or until the gnocchi floats.
- Drain the gnocchi, then add to the skillet with the bacon and garlic. Add the egg mixture to the skillet (heat still on low, or turned off) and mix well.
- In a small bowl, whisk the chicken stock into the cornstarch, then add to the gnocchi mixture to thicken.
- Season with salt and pepper to taste.
- Optionally garnish with parsley and parmesan.
This Creamy Gnocchi with Bacon has got to be the best gnocchi that I have ever made. The chicken stock and cornstarch added to this recipe makes it very creamy. My family just loved it.