Marry Me Gnocchi

Marry Me Gnocchi
  • PREP TIME
    10 mins
  • COOK TIME
    20 mins
  • TOTAL TIME
    30 mins
  • SERVING
    6 People
  • VIEWS
    24

Imagine pillowy gnocchi embracing the rich flavors of crispy bacon, sun-dried tomatoes, and a luscious cream sauce. This dish is a delightful twist on a classic, promising a symphony of textures and tastes that will leave you utterly enchanted.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    35 g
  • Cholesterol
    78 mg
  • Fiber
    2 g
  • Protein
    21 g
  • Saturated Fat
    8 g
  • Sodium
    880 mg
  • Sugar
    2 g
  • Fat
    20 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

In a cold, heavy-bottomed skillet, arrange bacon lardons in a single layer. (2 minutes)

02

Step

Place the skillet over medium heat and cook the bacon until crispy, rendering the fat. Flip the lardons as needed to ensure even cooking. Once crisp, remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, reserving the rendered bacon fat in the skillet. (10-14 minutes)

03

Step

Add the gnocchi to the skillet with the reserved bacon fat. Cook, without stirring, until golden brown on one side, about 5 minutes. This will give them a lovely, slightly crispy exterior. (5 minutes)

04

Step

Add the minced garlic to the skillet and sauté until fragrant, about 30 seconds. Be careful not to burn the garlic. (30 seconds)

05

Step

Pour in the chicken broth and slowly add the heavy cream, stirring to combine and deglaze the pan, lifting any browned bits from the bottom. (2 minutes)

06

Step

Stir in the Parmesan cheese until melted and the sauce is smooth and creamy. (1 minute)

07

Step

Return the cooked bacon to the skillet. Add the sun-dried tomatoes, Italian seasoning, and red pepper flakes. Stir gently to combine all ingredients, ensuring the gnocchi are coated in the sauce. (2 minutes)

08

Step

Serve immediately, garnished with extra shaved Parmesan cheese.

For an extra layer of flavor, consider adding a splash of white wine to the skillet after sautéing the garlic, allowing it to reduce slightly before adding the chicken broth and cream.
If you prefer a thicker sauce, simmer for an extra minute or two, allowing it to reduce to your desired consistency.
Freshly grated Parmesan cheese will melt more smoothly into the sauce than pre-shredded cheese.

Dorris Kuphal

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.8/ 5 ( 8 Ratings)
Total Reviews: (6)
  • Alexandrine Goodwingoldner

    David L: The bacon fat really makes a difference. Don't skip that step!

  • Clay Hammes

    Jessica P: I didn't have sun-dried tomatoes, so I used roasted red peppers instead. Still delicious!

  • Lelah Dickinson

    Emily K: I used gluten-free gnocchi and it worked perfectly. Such a comforting meal!

  • Vallie Schimmel

    Ashley M: Made this for a dinner party and everyone raved about it. Will definitely make again!

  • Colleen Grant

    Sarah J: This was amazing! My husband said it's his new favorite dish.

  • Billie Kuhic

    Michael B: So easy to make and the flavors are incredible. I added some spinach for extra greens.

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