Creamy Gnocchi with Gorgonzola and Bacon
Dive into a bowl of pure bliss with our creamy gnocchi, enveloped in a rich gorgonzola sauce that’s perfectly balanced with the savory crunch of crispy bacon. This delightful dish combines pillowy pasta with the bold flavors of blue cheese, making it an irresistible choice for any comfort food lover. Get ready to savor every bite!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- Basilic (optionnel)optional
- 2 gousses d’ail, hachées
- 1 demi oignon jaune
- Poivre
🥩Meat & Seafood(2)
- 7 tranches de poitrine fumée ou de bacon
- 25 cl de bouillon de volaille (8.45 fl oz)
🥛Dairy & Eggs(3)
- 150 g de gorgonzola (5.29 oz)
- 38 cl de crème fraîche (12.8 fl oz)
- Parmesan (optionnel)optional
🫙Pantry Staples(1)
- 700 g de gnocchis à poêler (24.7 oz)
🧂Spices & Seasonings(2)
- 1 c. à café d’origan (5 ml)
- 1 c. à café de paprika fumé (5 ml)
👨🍳 Instructions
- 1
In a large skillet over medium heat, cook the bacon until golden and crispy. Remove and set aside.
- 2
In the same skillet, sauté the onion and garlic until tender and fragrant (3 to 4 minutes).
- 3
Pour in the broth and cream, then let simmer gently. Add the gorgonzola and stir until completely melted and the sauce is smooth.
- 4
Add the paprika and oregano, then let simmer for 3 to 5 minutes until the sauce thickens slightly.
- 5
Add the gnocchi directly into the sauce. Cover and let simmer for 5 minutes, stirring occasionally, until tender and well-coated.
- 6
Remove from heat. Add the crispy bacon and parmesan (optional). Season with pepper to taste, then add basil if desired.
💡 Pro Tips
- ✓Render the bacon slowly over medium heat rather than high heat so the fat renders out gradually, leaving behind a flavorful fond without burning the sugars in the cure.techniquemedium heat, 6-8 minutes
- ✓Melt gorgonzola into the cream off the peak heat (just below a simmer, around 180°F) because high heat causes the milk proteins and fats to break, resulting in a grainy or oily sauce instead of a silky emulsion.technique180°F
- ✓Add gnocchi directly to the simmering sauce without pre-boiling since the potato starch released during cooking will thicken the cream sauce naturally, creating better cling than store-bought thickeners.ingredient5 minutes covered simmer
- ✓Reduce the broth and cream mixture to a light nappe consistency before adding cheese, since gorgonzola adds moisture as it melts and can thin an already-thin sauce past the point of coating the gnocchi.timingreduce by 20%
- ✓Stir occasionally rather than constantly while the gnocchi simmers in the sauce, as excessive agitation can cause the delicate potato dumplings to break apart, releasing starch unevenly and making the sauce gluey rather than smooth.techniquestir every 60-90 seconds
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Creamy Gnocchi with Gorgonzola and Bacon
Dive into a bowl of pure bliss with our creamy gnocchi, enveloped in a rich gorgonzola sauce that’s perfectly balanced with the savory crunch of crispy bacon. This delightful dish combines pillowy pasta with the bold flavors of blue cheese, making it an irresistible choice for any comfort food lover. Get ready to savor every bite!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- Basilic (optionnel)optional
- 2 gousses d’ail, hachées
- 1 demi oignon jaune
- Poivre
🥩Meat & Seafood(2)
- 7 tranches de poitrine fumée ou de bacon
- 25 cl de bouillon de volaille (8.45 fl oz)
🥛Dairy & Eggs(3)
- 150 g de gorgonzola (5.29 oz)
- 38 cl de crème fraîche (12.8 fl oz)
- Parmesan (optionnel)optional
🫙Pantry Staples(1)
- 700 g de gnocchis à poêler (24.7 oz)
🧂Spices & Seasonings(2)
- 1 c. à café d’origan (5 ml)
- 1 c. à café de paprika fumé (5 ml)
👨🍳 Instructions
- 1
In a large skillet over medium heat, cook the bacon until golden and crispy. Remove and set aside.
- 2
In the same skillet, sauté the onion and garlic until tender and fragrant (3 to 4 minutes).
- 3
Pour in the broth and cream, then let simmer gently. Add the gorgonzola and stir until completely melted and the sauce is smooth.
- 4
Add the paprika and oregano, then let simmer for 3 to 5 minutes until the sauce thickens slightly.
- 5
Add the gnocchi directly into the sauce. Cover and let simmer for 5 minutes, stirring occasionally, until tender and well-coated.
- 6
Remove from heat. Add the crispy bacon and parmesan (optional). Season with pepper to taste, then add basil if desired.
💡 Pro Tips
- ✓Render the bacon slowly over medium heat rather than high heat so the fat renders out gradually, leaving behind a flavorful fond without burning the sugars in the cure.techniquemedium heat, 6-8 minutes
- ✓Melt gorgonzola into the cream off the peak heat (just below a simmer, around 180°F) because high heat causes the milk proteins and fats to break, resulting in a grainy or oily sauce instead of a silky emulsion.technique180°F
- ✓Add gnocchi directly to the simmering sauce without pre-boiling since the potato starch released during cooking will thicken the cream sauce naturally, creating better cling than store-bought thickeners.ingredient5 minutes covered simmer
- ✓Reduce the broth and cream mixture to a light nappe consistency before adding cheese, since gorgonzola adds moisture as it melts and can thin an already-thin sauce past the point of coating the gnocchi.timingreduce by 20%
- ✓Stir occasionally rather than constantly while the gnocchi simmers in the sauce, as excessive agitation can cause the delicate potato dumplings to break apart, releasing starch unevenly and making the sauce gluey rather than smooth.techniquestir every 60-90 seconds