Potato Gnocchi in a Bacon Cream Sauce

  • Author: The Kitchen Whisperer

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One of the best gnocchi dishes you'll ever have! Tender potato gnocchi in a bacon cream sauce, crispy bacon and roasted Brussels Sprouts.
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  • 1lb potato gnocchi
  • 810 Brussels Sprouts, cut in half length-ways
  • 6 slices of bacon, cut into 1” pieces plus the bacon drippings
  • 1 medium shallot, sliced thin
  • 1 tablespoon butter
  • 2 1/2 cups cream
  • 1/23/4 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1 teaspoon ground black pepper
  • 12 tablespoon gnocchi water


  1. Boil your gnocchi per your packages instructions, reserve 1-2 tablespoon gnocchi water.
  2. Once cooked, strain your gnocchi and set aside.
  3. In medium skillet over medium heat add your bacon and cook until crispy on both sides.
  4. Remove the bacon from skillet to paper towels.
  5. In the bacon grease add the sliced Brussels Sprouts cut side down and cook for 5-6 minutes each side or until a deep brown caramel color is achieved.
  6. Remove from the skillet and set aside.
  7. In the skillet add in the butter and allow to melt.
  8. Once melted add in the shallots and gnocchi.
  9. Saute for 5-7 minutes or until the shallots are soft and translucent.
  10. Add in the cream, cheese, salt and pepper and bring to a rolling boil stirring constantly.
  11. Once boiling start with 1 tablespoon gnocchi water to help thicken the sauce. This should take about 2-3 minutes once at a boil.
  12. When thickened, remove from the heat add half of the bacon and sprouts gently combining.
  13. Taste for seasonings.
  14. Plate and garnish with the rest of the bacon and Brussels Sprouts.
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