This Creamy Bacon and Leek Gnocchi is a drool-worthy restaurant quality dish that is utterly simple and pretty fast to make. It’s definitely decadent, which is why grating some fresh lemon zest over top just before serving is a clutch move (like in my crispy lemon potatoes, same thing). Also, if you can get them, some freshly sliced ramps would be amazing alongside the leeks here as well, or scallions would even be great. Extra allium flavor never hurt anything, in my opinion.
If this looks good to you, you should look at my spinach and artichoke gnocchi soup or this great recipe for crispy roasted leeks.
Why We Love This Creamy Bacon and Leek Gnocchi So Much
Anything that can be best described as luscious, garlicky, and bacon-y is already lovable right outta the gate. It just is. But beyond the sheer delicious-ness of it all, this bacon and leek gnocchi recipe eats like a something you’d pay a good amount of money for at a cute little corner bistro or trattoria. It’s just lovely, every single bite of it is.
It’s also easy to make, so there’s that. Boil up the gnocchi while you whip up the very simple and straightforward sauce and that’s really it. Minimal effort, minimal dishes and minimal ingredient lists – the trifecta of happy home cooking if you ask me.
What You’ll Need to Make this Bacon and Leek Gnocchi
Bacon: Chopped into small bite-sized pieces. You can absolutely positively use a whole pound of the stuff if you like, as using a part of a package that doesnn’t even have a sip-top closure can be kind of obnoxious you know?
Leeks: This is how you clean leeks, just fyi.
Olive oil: The bacon drippings should be enough to get the sauce/leeks going, but if your ingredients need a little more lovin, olive oil will do the trick.
Garlic: As much as you like, but no less than 5 cloves. This is intended to be a garlicky little number.
Gnocchi: You’re looking for shelf-stable gnocchi here, just classic potato dumplings that are ready to make your dinner so, so happy.
Half and half or heavy cream: Either thing works great here – it really will be creamy and delicious no matter which ingredient you go with.
Lemon: Because we’re using cream, bacon, and pillowy soft dumplings, this dish hits a little on the rich side, yes? So, a grating of lemony sunshine over top brings it back from the brink of too much and keeps it in the side of “just perfect in every way.”
Grated or shaved parmesan cheese or pecorino for serving: Needs no explanation.
How to Make my Bacon and Leek Gnocchi
- Add a small drizzle of olive oil to a large skillet over medium heat. Cook the bacon until crispy and golden, and transfer to a plate for now, keeping the drippings in the pan
- With the heat still on medium, cook the leeks (and ramps or scallions if you’ve got them), in the hot drippings for a few minutes, until tender. Add the garlic and cook one minute more. Add the half and half, using more than indicated if you like, and stir to combine it all into a dreamy sauce. Season with salt and pepper to your liking.
- Meanwhile, cook the gnocchi in a pot of salted boiling water according to package directions. As soon as they’re done, transfer them to the pan with the leek sauce and toss to coat.
- To serve, sprinkle with the reserved bacon and shower with grated parmesan. Grate over some fresh lemon zest. Finish with a drizzle of olive oil and dig in.
Creamy Bacon and Leek Gnocchi
Creamy, a little bit smoky, and filled with addictively tasty savory flavor, this one is just a keeper. Plus? It comes together quickly and feels like you just paid $25 per plate for it at a restaurant.
- Yield: Serves 4
Ingredients
- 8 slices of bacon, chopped into bite-sized pieces (or more slices, if you’re me)
- 2 leeks, white/pale green parts only, thinly sliced, and rinsed/cleaned
- 2 scallions or ramps, chopped/sliced (optional)
- Olive oil, as needed
- 5 garlic cloves, minced or grated
- Salt and pepper
- 2/3 cup half and half or heavy cream (or more as you like)
- One 16-to-18-ounce package potato gnocchi
- One lemon, for zesting if desired
- Grated or shaved parmesan cheese or pecorino for serving
Instructions
- Add a small drizzle of olive oil to a large skillet over medium heat. Cook the bacon until crispy and golden, and transfer to a plate for now, keeping the drippings in the pan.
- With the heat still on medium, cook the leeks (and ramps or scallions if you’ve got them), in the hot drippings for a few minutes, until tender. You can add a little drizzle of olive oil, if needed.
- Add the garlic and cook one minute more. Add the half and half, using more than indicated if you like, and stir to combine it all into a dreamy sauce. Reduce the heat to low and season with salt and pepper to your liking. It will lightly thicken as it simmers, and the starch from the gnocchi will also thicken it eventually as well.
- Meanwhile, cook the gnocchi in a pot of salted boiling water according to package directions. As soon as they’re done, transfer them to the pan with the leek sauce and gently toss to coat.
- To serve, sprinkle with the reserved bacon and shower with grated parmesan. Grate over some/lots of fresh lemon zest. Finish with a drizzle of olive oil and dig in
