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White bowl filled with creamy gnocchi, cooked baby spinach, and bacon. Served with a baked roll.

Creamy Bacon Parmesan Gnocchi

Creamy Bacon Parmesan Gnocchi - the BEST weeknight side dish or meal! Super tender & crisp gnocchi cooked in a creamy parmesan sauce with loads of flavor! Add chicken or shrimp for a complete meal! Ready in 20 minutes!
Course Main Course, Side Dish
Cuisine American
Keyword Creamy Bacon Parmesan Gnocchi, Creamy Gnocchi, Creamy Parmsesan Gnocchi, Gnocchi
Prep Time 5 minutes
Cook Time 15 minutes
Servings 4 servings (as a side)
Calories 466kcal
Author Samantha Buckner


  • 4 strips bacon, chopped
  • 16 ounces potato gnocchi, frozen or boxed
  • 2 tablespoons unsalted butter
  • 1 medium shallot, can sub with sweet onion
  • 1 cup half and half, or heavy cream, milk of choice
  • 1/2 cup vegetable broth, or chicken broth/stock
  • 1/2 teaspoon garlic powder
  • 1 teaspoons Italian seasoning
  • 1/2 teaspoon salt, more or less, to taste
  • 1/4 teaspoon black pepper, more or less, to taste
  • 1/2 cup parmesan cheese, freshly grated
  • 2 cups baby spinach, roughly chopped


  • black pepper
  • red pepper flakes
  • freshly grated parmesan cheese


  • Bring a large pot of salted water to a boil.
  • While you're waiting for the water to come to a boil, place a large skillet over medium heat. Add the chopped bacon and cook until crisp, approximately 8-10 minutes.
  • Using a slotted spoon, remove bacon to a paper towel-lined plate and set aside. Remove all bacon fat from skillet and place back over medium heat, leaving brown bits in the skillet.
  • Add gnocchi to the water and cook for 2-3 monutes, or until the gnocchi floats to the top. Follow directions on the package.
  • Add butter to skillet. Once melted and bubbling, add the chopped onions and allow to saute 2-3 minutes, or until translucent.
  • Drain gnocchi and add it to the pan. Brown both sides 3-5 minutes or until browned and crisp. Season with Italian seasoning, salt, pepper, and garlic powder.
  • Pour in the half and half and broth. Bring to a low boil for 1-2 minutes, allowing it to cook down. Lower to a simmer and cook 3-4 minutes or until the sauce reduces/thickens to your preference.
    If the sauce is too thick, pour in a splash or two of broth until the sauce thins out.
  • Add in the parmesan cheese, stirring continuously until the cheese has melted and the sauce is creamy. Add the chopped spinach and cook 1-2 minutes, or until wilted.
  • Serve garnished with black pepper and freshly grated parmesan cheese with your favorite baked bread!


Bacon: I find it easier to cook the bacon pre-chopped, as it helps to not only cook it faster, but crisper than by cooking it in slices.
Half & Half: Can be substituted with heavy cream or milk of choice.
Vegetable Broth: Can be substituted with chicken broth or vegetable/chicken stock for an extra punch of flavor.


Serving: 1serving | Calories: 466kcal | Carbohydrates: 46g | Protein: 14g | Fat: 26g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 1177mg | Potassium: 252mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1973IU | Vitamin C: 5mg | Calcium: 263mg | Iron: 5mg