Gluten-Free Bacon Cream Gnocchi
Pillowy potato gnocchi swimming in a rich bacon cream sauce with caramelized Brussels sprouts creates an indulgent comfort dish perfect for chilly evenings. The bacon provides smoky depth while its rendered fat caramelizes the sprouts to sweet perfection. Fresh Parmesan adds sharp contrast to the velvety cream sauce, and reserved pasta water helps achieve the ideal silky consistency. This restaurant-quality meal comes together in one skillet, making cleanup simple despite its sophisticated flavors.
Ingredients
- 1 lb potato gnocchi
- 8 Brussels sprouts, cut in half length-ways
- 6 slices bacon, cut into 1 inch pieces
- 1 medium shallot, sliced thin
- 1 tablespoon butter
- 2 ½ cups cream
- ½ cup Parmesan cheese, grated
- ½ teaspoon salt
- 1 teaspoon ground black pepper
- 1 tablespoon gnocchi water, reserved
Instructions
- 1
Boil gnocchi according to package instructions and reserve gnocchi water
- 2
Strain gnocchi and set aside
- 3
Cook bacon in medium skillet over medium heat until crispy on both sides
- 4
Remove bacon to paper towels
- 5
Add Brussels sprouts cut side down to bacon grease and cook until deep brown caramel color
- 6
Remove Brussels sprouts and set aside
- 7
Add butter to skillet and melt
- 8
Add shallots and gnocchi, saute until shallots are soft and translucent
- 9
Add cream, cheese, salt and pepper, bring to rolling boil while stirring constantly
- 10
Add gnocchi water to thicken sauce
- 11
Remove from heat and gently combine half the bacon and sprouts
- 12
Taste for seasonings
- 13
Plate and garnish with remaining bacon and Brussels sprouts
Tips
Use the darker bacon grease for deeper caramelization on Brussels sprouts - don't clean the pan between steps.
Start with less gnocchi water and add gradually; you can always add more but can't take it back.
Let Brussels sprouts get truly caramelized - resist moving them too early for better flavor development.
Good to Know
refrigerate up to 3 days in airtight container
cook bacon and Brussels sprouts up to 1 day ahead, reheat gently
immediately while hot with crusty bread
Common Mistakes
don't move Brussels sprouts too early to avoid pale, steamed texture
add gnocchi water gradually to avoid thin sauce
remove from heat before adding bacon and sprouts to prevent overcooking
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use frozen gnocchi instead of fresh?
Yes, frozen gnocchi works perfectly. Don't thaw first - add directly to boiling water and cook according to package directions.
What if my cream sauce breaks or curdles?
Remove from heat immediately and whisk in a splash of cold cream or milk to bring it back together. Avoid high heat once cream is added.
How long does this keep in the refrigerator?
Store covered for up to 3 days. Reheat gently with a splash of cream or milk to restore the sauce consistency.