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Creamy Asparagus Bacon Gnocchi Recipe

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4.7 from 67 reviews

A rich and comforting dish featuring tender gnocchi tossed in a creamy Parmesan sauce with crisp bacon and sautéed asparagus, perfectly balanced with garlic and fresh parsley garnish.

Ingredients

Gnocchi

  • 1 lb gnocchi (store-bought or homemade)

Bacon and Vegetables

  • 6 slices bacon, chopped
  • 1 bunch asparagus, trimmed and cut into 1-inch pieces
  • 2 cloves garlic, minced

Sauce

  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste

Garnish

  • Fresh parsley, chopped

Instructions

  1. Cook the gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi and cook according to the package instructions, usually until they float to the surface, indicating they are done. Drain and set aside.
  2. Cook the bacon: In a large skillet over medium heat, add the chopped bacon. Cook until crispy, about 6-8 minutes, stirring occasionally. Remove the bacon pieces with a slotted spoon and place on paper towels to drain excess fat, leaving the bacon drippings in the skillet.
  3. Sauté asparagus and garlic: Add the trimmed and cut asparagus pieces to the skillet with bacon drippings. Sauté for about 3-4 minutes until the asparagus is tender but still crisp. Add the minced garlic and cook for an additional minute until fragrant, stirring frequently to avoid burning.
  4. Make the creamy sauce: Pour in the heavy cream, stirring to combine, and bring the mixture to a gentle simmer. Gradually add the grated Parmesan cheese and stir until fully melted and the sauce is creamy. Season with salt and pepper to taste.
  5. Toss gnocchi and bacon in sauce: Add the cooked gnocchi and crispy bacon back into the skillet. Toss everything together gently to coat the gnocchi evenly in the creamy sauce and distribute the bacon and asparagus throughout.
  6. Serve: Remove from heat and serve immediately, garnished with freshly chopped parsley for a pop of color and freshness.

Notes

  • For a lighter version, substitute half-and-half for heavy cream, but the sauce will be less rich.
  • If you want extra cheesy flavor, sprinkle additional Parmesan on top before serving.
  • Use fresh gnocchi for the best texture, but store-bought works perfectly for convenience.
  • To make it gluten-free, use gnocchi made from gluten-free ingredients or substitute with gluten-free pasta.
  • For a vegetarian twist, omit the bacon and add sautéed mushrooms or sun-dried tomatoes.

Find it online: https://alinacooks.com/creamy-asparagus-bacon-gnocchi-recipe/