Ingredients
Scale
- 1 pound potato gnocchi
- 6 slices bacon, chopped
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Fresh basil for garnish
- Salt and black pepper to taste
Instructions
- Cook chopped bacon in a large skillet over medium heat until crispy. Remove excess grease and set aside, leaving bacon drippings in the skillet.
- Bring salted water to a boil in a separate pot, add gnocchi, and cook until they float to the surface. Drain and set aside.
- In the same skillet, add olive oil and minced garlic. Sauté for about 1 minute until fragrant.
- Pour in heavy cream, simmer gently, then add shredded mozzarella and Parmesan cheese. Stir until smooth and creamy. Season with salt and black pepper.
- Add cooked gnocchi and bacon into the sauce. Toss gently to coat everything evenly. Cook for another 2-3 minutes to meld flavors.
- Serve hot, garnished with fresh basil and extra Parmesan cheese if desired. Pair with a salad or garlic bread for a complete meal.
Notes
- Using fresh gnocchi enhances all flavors, but store-bought works perfectly for convenience.
- For a leaner option, substitute turkey bacon or pancetta.
- Ensure cheese is shredded for optimal melting.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian (without bacon) or Omnivore
Nutrition
- Serving Size: 1 plate
- Calories: 640 kcal Kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 45 g
- Saturated Fat: 18 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 125 mg