Amazingly cheesy gnocchi cream sauce with bacon for my Italian homemade potato gnocchi. Love this gnocchi sauce recipe so much; I don't make any other cream sauce for gnocchi at times!
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TL;DR
The other day I shared my homemade potato gnocchi recipe. The dough is a potato dough, the kind that is common in North Italy, Austria, Switzerland, Germany, Croatia, and Slovenia (among other neighboring countries).
I showed you my three shape ideas for the gnocchi in my video, and I did mention that you could freeze the gnocchi after having boiled the dumplings. So, if you are in a hurry, you can just defrost the gnocchi and make this sauce!
Of course, fresh gnocchi are all the way better, especially when tossed in a homemade cheesy gnocchi cream sauce!
Ingredient Notes
The ingredients to make this flavorful gnocchi cream sauce include a flavorful Parmesan cheese, and with that I mean the real Parmesan. In the US it's called the Italian way, Parmigiano Reggiano. I like to use a 24- to 36-month ripened Parmigiano Reggiano.
For the Cheddar use a sharp cheddar, or you can substitute it too with Gruyère cheese or Raclette. The cheese is the star in this sauce, and the bacon is just the one to accompany the cheese, to add a little element of meat.
Bacon or Speck, with the latter being a local ingredient in Austria and northern Italy (and neighboring countries). It's easier to come by Speck than Bacon where I live.
I chose regular bacon this time for this gnocchi sauce; however, if you get around thinly cut Speck, I suggest you use that instead.
📖 Recipe
Cheesy Gnocchi Cream Sauce with Bacon Recipe
Ingredients
- 1 Tablespoon Oil
- 100 Grams Bacon cut into small pieces
- 1 Cup Cream table cream or heavy cream
- ½ Teaspoon Salt
- ¼ Teaspoon Black Pepper Ground
- 1.7 Ounces Cheddar Cheese grated
- 1 Ounce Parmigiano Reggiano Cheese *see Notes
- 1 Fluid Ounce Water
Instructions
- Add the oil to a pan, heat up.
- Throw in your cut bacon in the pan and fry until the bacon has turned crisp.
- Then pour in the cream and mix the content.
- Season with salt and black pepper.
- Add in the grated Cheddar and Parmesan cheese.
- Mix the whole content well and pour in the water to mix it well into the sauce
- Let the sauce cook for 2-3 minutes, as it will thicken quickly.
- Now you can add your cooked gnocchi and toss them into the sauce so that all the gnocchi are covered with the sauce.
- Serve hot.
Notes
- You can choose to use bacon or Speck (aka lard in some places) in this gnocchi sauce recipe. If you use Speck, cut into ultra-thin slices and small pieces and add at the end to the sauce (no need to cook the Speck)
- Pick a flavorful Parmesan (the real Parmigiano Reggiano not something from a jar) and Cheddar with character. You may substitute the cheddar with Gruyere or Raclette cheese. Do not substitute the parmesan with anything else. Parmesan is a must in this recipe. 🙂
- Use quality cheese and bacon/Speck only!
Nutrition
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Good afternoon (from Aust) I made this for our lunch today, with Hubby working from home due to Covid, and myself (unable to stand for long, this is great. I did use speck, had a few button size Swiss brown mushrooms and half a red capsicum also hubby diced me an onion. I cooked off the speck, onion, mushies and capsicum, then pretty much followed recipe, I didn't have as much Parmesan as I thought, but had some left over Gorgonzola so that went in as well. Was devine. Thankyou so much for your recipe.
Thanks so much for sharing Lyn. Your version sounds delicious too. 🙂
Homemade gnocchi is such a treat, we love it with gorgonzola cream sauce, but your sauce would be a good contender! Our gnocchi recipe does not include eggs but I have seen many that do. We got into the habit of making our own and now my husband doesn't want to order it in a restaurant because ours tastes better!
Hi Helene,
The gnocchi cream sauce recipe is awesome. I will surely try this. As this is gluten-free and easy to make, I believe it will be a favorite of many food lovers.