Creamy Leek and Bacon Gnocchi Recipe with Parsley and Parmesan

This creamy leek and bacon gnocchi recipe makes a quick and easy pasta that comes together in half an hour or less, yet it's so deliciously rich it tastes like it's taken longer. Nothing if not versatile, you could skip the cream if serving in warm weather, and drizzle with plenty of good extra virgin olive oil. Serve at the centre of the table for a casual meal with dishes of grated Parmigiano Reggiano and chopped flat leaf parsley for guests to help themselves, and a simple tomato salad and crusty sourdough for mopping up the creamy sauce.

Prep Time5

Cook Time25

Total Time30

Course: main, lunch, dinner

Cuisine: Italian

Servings:

Calories: 670kcal

Author: Lara Dunston

Equipment

Ingredients

2 tbsp olive oil divided
2 bacon rashers diced
1 leek large, white and soft green part, sliced thickly
300 ml thickened cream
500 g potato gnocchi store-bought, fresh or shelf-stable
½ cup Parmigiano Reggiano grated
1 cup parsley leaves flat-leaf, roughly chopped
1 tbsp extra virgin olive oil for drizzling

Metric - US Customary

Instructions

In a large frying pan or skillet over medium, heat a tablespoon of olive oil, add the bacon and sauté until cooked to your liking. Use a slotted spoon to transfer the cooked bacon to a small bowl, and remove any burnt bits, leaving the porky oil in the pan.
To the same pan/skillet, add two tablespoons of olive oil, reduce to medium-low, add the sliced leeks, and stir to ensure the leeks are coated in the porky olive oil. Cook, stirring occasionally until the leeks start to soften.
Pour the cream into the pan, return half the cooked bacon, stir to combine, increase the heat to high, and simmer to reduce the sauce.
Put a large pot of salted water on the stove to boil and cook the gnocchi according to the time on the packet directions.
When the gnocchi float to the surface, use the slotted spoon to transfer them to the pan.
Add a quarter of a cup of the cooking water (more if you like for an even looser sauce), half the Parmigiano Reggiano, stir, season with salt and pepper to taste, and, if needed, simmer for a little longer to further reduce the sauce.
Distribute the gnocchi between bowls, drizzle on a little extra virgin olive oil, grind on some fresh cracked black pepper, shower generously with grated Parmigiano Reggiano and chopped flat leaf parsley, and leave the rest on the table for guests to help themselves.
Serve with a simple side salad and crusty bread for mopping up the creamy sauce.

Nutrition