Gnocchi with Bacon and Spinach in a Tomato Cream Sauce
We love gnocchi so I decided to make try something new and made this gnocchi with bacon and spinach in a tomato cream sauce from ingredients I had on hand. The recipe was quick and very easy to make and was a huge hit with all of us. It’s comforting and delicious which is perfect for the first week back to school. I am looking forward to eating the leftovers for lunch tomorrow.
How to Make Gnocchi with Bacon and Spinach in a Tomato Cream Sauce
Cook the gnocchi per package instructions; drain reserving 1/4 cup of the cooking liquid; set aside.
While the gnocchi is cooking, saute the bacon in a skillet over medium heat until cooked through and crisp. Place on a paper towel to drain the grease then cut into bits. Remove the bacon grease from the skillet.
Add the butter to the same skillet over medium heat then add the shallot and cook, stirring often, for 2 minutes. Add the cooked & drained gnocchi to the skillet and lightly saute them for 3 minutes, stirring occasionally. Add the minced garlic and crushed red pepper flakes, to taste and cook, gently stirring constantly, for 1 minute.
Add the diced tomatoes along with their juices along with the reserved pasta water and chicken broth then cook for 3-4 minutes. Add the cream and finely grated parmesan and gently mix. Add the spinach, bacon bits, and basil to the skillet stir until combined, cook for 1 minute. Taste and season with sea salt and freshly cracked pepper, to taste.
Serve immediately with extra basil and fresh parmesan on the side, if desired. Enjoy!
Ingredients
- 1 lb gnocchi, cooked per package instructions *Reserve 1/4 cup of cooking water
- 4 strips of bacon
- 1 tbsp butter
- 1 shallot, diced
- 4 cloves of garlic, minced
- Pinch of crushed red pepper flakes, to taste
- 1 14 oz can of diced tomatoes
- ¼ cup chicken broth
- ⅓ cup heavy cream
- ½ cup fresh parmesan, finely grated
- 2 cups fresh baby spinach
- 2 tbsp Fresh basil, chopped
- Sea salt and freshly cracked pepper, to taste
Instructions
- Cook the gnocchi per package instructions; drain reserving 1/4 cup of the cooking liquid; set aside.
- Add the butter to the same skillet over medium heat then add the shallot and cook, stirring often, for 2 minutes.
- Add the cooked & drained gnocchi to the skillet and lightly saute them for 3 minutes, stirring occasionally. Add the minced garlic and crushed red pepper flakes, to taste and cook, gently stirring constantly, for 1 minute.
- Add the diced tomatoes along with their juices along with the reserved pasta water and chicken broth then cook for 3-4 minutes.
- Add the cream and finely grated parmesan and gently mix.
- Add the spinach, bacon bits, and basil to the skillet and stir until combined, cook for 1 minute. Taste and season with sea salt and freshly cracked pepper, to taste.
- Serve immediately with extra basil and fresh parmesan on the side, if desired. Enjoy!
Many times I dont make gnoccis, I love them , now Im hungy ! these looks delicious Pam!!
Have a nice weekend!
So flavourful and comforting! Bacon makes everything taste better, right?
What a delicious recipe for gnocchi.
That creamy spinach sauce sounds delicious!
Didn’t have heavy cream, so I used sour cream instead. Came out great!.
Angela,
Great idea! I’m so glad you enjoyed the recipe. Thanks for taking the time to let me know.
-Pam
Could I make this recipe through step 5, refrigerate overnight, and finish the next day, keeping it warm in a slow cooker for a potluck a couple of hours later?
Charlie,
I’ve never personally tried it like that and I fear that it wouldn’t turn out well. The gnocchi might soak up too much of the sauce and the bacon would be rubbery. This is more of a cook & eat immediately recipe, but if you do try, please let me know how it turns out.
-Pam