In this easy gnocchi recipe, pillowy gnocchi dumplings are coated in a silky cheese sauce with savory bacon and fresh chives. This Gnocchi and Bacon Casserole is pure comfort food and very simple to prepare.
A Fast and Easy Dinner Idea!
If you want a quick, satisfying weeknight meal with minimal fuss, this casserole fits the bill. It combines bacon, cheese, and gnocchi for a dish that comes together fast and pleases everyone at the table.
What Is Gnocchi?
Gnocchi are small, pillowy dumplings made with a potato base. They resemble a cross between pasta and dumplings and usually have subtle ridges to help sauces cling to them. Cook gnocchi like pasta—boil until tender—then toss them with your favorite sauce or use them in soups and bakes.
Gnocchi Recipe Ingredients
This recipe uses simple pantry ingredients that are easy to keep on hand—even packaged gnocchi works great. Here’s what you’ll need:
- Gnocchi: 20–24 ounces packaged gnocchi, cooked and drained according to package directions.
- Bacon: 4 slices, cooked and crumbled.
- Butter and Flour: 1 tablespoon butter and 1/4 cup all-purpose flour to form the roux. You can substitute cornstarch if preferred.
- Seasoning: 1/4 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
- Milk: 2 cups (whole, reduced-fat, or unsweetened non-dairy milk).
- Chicken Broth: 1/2 cup low-sodium chicken or vegetable broth.
- Cheese: 1/2 cup shredded gruyere (or mozzarella/Italian blend) plus 1/4 cup shredded Parmesan for the topping.
- Fresh Chives: 3 tablespoons, chopped (scallions may be substituted).
How to Make This Bacon Gnocchi Recipe
The method is straightforward: cook the gnocchi, prepare the bacon, make a creamy sauce, combine everything, and bake until bubbly.
- Preheat and prepare: Preheat the oven to 400°F and lightly grease a 9×13 baking dish.
- Cook gnocchi and bacon: Prepare the gnocchi according to package directions and drain. Cook the bacon and crumble when cool.
- Make the cream sauce: In a large skillet over medium heat, melt the butter. Whisk in the flour, garlic powder, salt, and pepper, cooking about one minute. Gradually whisk in the milk and broth until smooth. Bring to a gentle boil while whisking until the sauce becomes creamy and lightly thickened—add a bit more liquid if it becomes too thick.
- Add cheese and assemble: Remove the skillet from heat and stir in the shredded gruyere, half of the crumbled bacon, and the chives. Fold in the cooked gnocchi, then transfer the mixture to the prepared baking dish and sprinkle with Parmesan.
- Bake: Bake for about 20 minutes, until the top is lightly browned and bubbling. Let the casserole rest for a few minutes before serving, then top with the remaining bacon.
Tips for Success
- Salt the water: Lightly salt the water when cooking gnocchi to add flavor.
- Try them fried: Instead of boiling, you can sauté gnocchi in oil, butter, or a spoonful of bacon grease until golden and slightly crispy. Then proceed with the recipe.
- Make it vegetarian: Omit the bacon and use caramelized onions and sautéed garlic for a rich, savory alternative; you can skip the chives if you prefer.
What to Serve with Gnocchi Casserole
This hearty Italian-style casserole pairs well with a variety of sides. Some favorites include bruschetta or garlic bread, a simple green salad, or a light soup to start. For dessert, a simple quick bread or fruit-based treat complements the meal nicely.
How to Store and Reheat Extras
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to one week.
- Freeze: Place cooled leftovers in airtight containers or freezer bags, removing as much air as possible; they will keep up to two months.
- Reheat: Thaw frozen portions in the refrigerator overnight, then reheat covered in an oven-safe dish at 350°F until warmed through. For refrigerated leftovers, warm the same way.
GNOCCHI AND BACON BAKE
Ingredients
- 20 to 24 ounces gnocchi, cooked and drained
- 4 slices thick-cut bacon, cooked and crumbled, divided
- 1 tablespoon butter
- 1/4 cup all-purpose flour
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups milk
- 1/2 cup low-sodium chicken broth
- 1/2 cup shredded gruyere cheese (or mozzarella/Italian blend)
- 3 tablespoons chopped fresh chives
- 1/4 cup shredded fresh Parmesan cheese
Instructions
- Preheat oven to 400°F and lightly grease a 9×13 baking dish.
- Cook gnocchi according to package directions and drain. Prepare bacon and set aside.
- In a large skillet over medium heat, melt butter. Add flour, garlic powder, salt, and pepper; whisk constantly for 1 minute.
- Slowly whisk in the milk and broth until smooth. Bring to a simmer and continue whisking until the sauce thickens and becomes creamy.
- Remove from heat and stir in gruyere, half the bacon, and the chives. If needed, thin the sauce with a splash more milk or broth.
- Fold in the gnocchi, transfer to the prepared baking dish, and sprinkle with Parmesan.
- Bake for about 20 minutes or until the top is lightly browned. Let stand a few minutes, then top with the remaining bacon and serve.
Notes
Serves 4 to 6 people.
Nutrition
Calories: 406 kcal | Carbohydrates: 42 g | Protein: 15 g | Fat: 20 g | Saturated Fat: 9 g | Cholesterol: 45 mg | Sodium: 735 mg | Fiber: 2 g | Sugar: 4 g
Nutrition is an estimate and may vary by ingredients and portion size.
More Pasta Dinners to Try
- Lasagna Stuffed Pasta Shells
- Creamy Baked Pasta with Zucchini and Mushrooms
- Creamy Shrimp Pasta