Description
Soft, pillowy gnocchi coated in a luxurious Parmesan cream sauce with garlic, bacon, and smoked paprika. Rich, comforting, and quick enough for weeknights yet special enough for guests.
Ingredients
Scale
- 1 lb (≈450 g) potato gnocchi (store-bought or homemade)
- 4 slices bacon, chopped (or substitute pancetta/turkey bacon)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus extra for garnish
- 1/4 cup sun-dried tomatoes, finely chopped (optional)
- 1 tsp smoked paprika
- 1/2 tsp chili flakes (optional, for gentle heat)
- Salt and freshly ground black pepper, to taste
- 2 Tbsp fresh parsley, chopped (for garnish)
- 1 Tbsp olive oil or butter (if needed to cook gnocchi)
Instructions
- Bring a large pot of salted water to a boil. Add gnocchi and cook until they float, 2–3 minutes. Drain and reserve a little cooking water.
- In a large skillet, cook chopped bacon over medium heat until crisp. Remove bacon with slotted spoon and reserve some rendered fat. Sauté onion in bacon fat until translucent, 3–4 minutes. Add garlic and cook briefly until fragrant.
- Add sun-dried tomatoes (if using), smoked paprika, and chili flakes. Pour in heavy cream, simmer gently for 3–5 minutes until slightly thickened. Stir in Parmesan until smooth. Season with salt and pepper.
- Add drained gnocchi to the skillet and toss gently to coat in sauce. If sauce is too thick, add a splash of reserved cooking water or cream.
- Divide gnocchi into bowls, top with crisp bacon bits, chopped parsley, and extra Parmesan. Serve hot and creamy.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 530 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 33 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 17 g
- Cholesterol: 80 mg