Hearty pancetta gnocchi Recipe

Sometimes you just need a bowl of something creamy and rich to settle into the evening. My version of pancetta gnocchi uses savory beef bacon to create that deep, salty flavor profile we all crave.

It comes together in a single pot, making cleanup effortless after a long day. This dish balances the brightness of sun-dried tomatoes with a luxurious sauce that coats every pillow of pasta.

What Makes This Pancetta Gnocchi So Special

The sauce achieves the perfect consistency without needing a roux or complicated steps. You get restaurant-quality texture right in your own kitchen with minimal effort.

Substituting traditional pork for crispy beef bacon adds a robust smokiness that pairs beautifully with the cream. It is a hearty meal that feels elegant enough for company but simple enough for Tuesday night.

Every bite offers a satisfying contrast between the soft dumplings and the chewy, sweet tomatoes. You will find yourself reaching for a second helping before you even finish the first.

If this dish hit the spot, you’ll want to try my Zesty Crockpot Potato Soup next, plus the Cozy Chicken Pot Penne Recipe delivers the same bold flavors. Both recipes share that comforting warmth that makes home cooking so rewarding.

Gathering Your Pancetta Gnocchi Ingredients

Here is everything I use to make this dish:

• Beef Bacon: I use this as a direct substitute for pancetta to provide that essential salty, smoky crunch without using pork.
• Sweet Onion: Half of a diced onion builds the aromatic foundation of the sauce.
• Garlic Cloves: Minced fresh garlic adds necessary pungency to cut through the rich cream.
• Sun-Dried Tomatoes: These add a concentrated sweetness and chewy texture that defines the dish.
• Chicken Broth: This replaces the traditional white wine for deglazing the pan and adding depth.
• Heavy Cream: The key to the velvety sauce that coats the gnocchi perfectly.
• Potato Gnocchi: I grab a package of shelf-stable or refrigerated gnocchi for convenience.
• Parmesan Cheese: Freshly grated cheese melts into the sauce for a salty, nutty finish.
• Fresh Basil: A final touch of green brightens up the plate and adds a peppery aroma.
• Kosher Salt and Pepper: Essential seasonings to enhance all the other flavors.

My Method for Perfect Pancetta Gnocchi

Let’s get cooking!

1. I start by heating a large skillet or saucepan over medium-low heat. I add the diced beef bacon to the pan and let it cook slowly. It is important to let the fat render out and the edges become crisp, which usually takes about 6 to 8 minutes, depending on the thickness of the cut. Once the meat is crispy and the fat has coated the pan, I toss in the diced onion and minced garlic. I stir these frequently to prevent the garlic from burning, cooking them until the onions turn translucent and soft.
2. Next, I stir in the chopped sun-dried tomatoes, letting them heat through for about 5 minutes to soften slightly. I season the mixture with a pinch of kosher salt and cracked black pepper. To deglaze the pan, I pour in the chicken broth. I use a wooden spoon to scrape up all the browned bits stuck to the bottom of the skillet, as those bits hold the most intense flavor for the pancetta gnocchi sauce.
3. I pour the heavy cream into the skillet and stir everything together to combine the flavors. I gently bring the liquid to a simmer, watching closely so it bubbles but does not boil over. Once simmering, I add the uncooked gnocchi directly into the sauce. I cover the pan with a lid and let it cook for about 5 minutes, stirring once halfway through to ensure the dumplings don’t stick to the bottom.
4. After 5 minutes, I remove the lid and test a piece of gnocchi to see if it is tender. If it still has a bit of a bite, I let it cook uncovered for another minute or two. Once the pasta is soft and pillowy, I remove the pan from the heat and stir in the freshly grated parmesan cheese. The sauce will thicken as the cheese melts, creating a glossy coating. I finish the dish by sprinkling fresh basil on top before serving.

Tips to Perfect Your Pancetta Gnocchi

Make sure to pat the sun-dried tomatoes dry if they are packed in oil to prevent the sauce from becoming greasy. I always chop them into smaller bite-sized pieces so they distribute evenly throughout the pancetta gnocchi.

Let the heavy cream come to a gentle simmer before adding the pasta to ensure it thickens properly. If the heat is too high, the dairy might separate, so keep it on medium-low.

Use a block of parmesan cheese and grate it yourself rather than using pre-shredded bags. Freshly grated cheese melts much smoother and gives the final dish a silkier texture.

Best Ways to Enjoy Pancetta Gnocchi

I love serving this rich pasta alongside a crisp green salad with a sharp vinaigrette to cut through the creaminess. A side of roasted asparagus or steamed green beans also adds a nice pop of color to the table.

You can offer extra cracked black pepper and fresh basil at the table for guests to customize their plates. This pancetta gnocchi is best enjoyed hot right out of the pan while the sauce is still velvety.

You can find more easy dinner inspiration by following me on Pinterest.

Creamy Beef Bacon Gnocchi (Pancetta Style)

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• Author: Amelia Bryan
• Total Time: 45 min
• Yield: 4 servings
• Diet: Pork-Free

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Description

A rich and creamy one-pot gnocchi dish featuring savory beef bacon, sun-dried tomatoes, and parmesan cheese. Ready in under 45 minutes.

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Ingredients

• 16 ounces uncooked potato gnocchi
• 1/2 cup parmesan cheese, grated
• 1/2 sweet onion, diced
• 1/2 cup chicken broth (alcohol substitute)
• 3 garlic cloves, minced
• 1 1/2 cups heavy cream
• 4 ounces beef bacon, diced (pork substitute)
• 1/2 cup chopped sun dried tomatoes
• Fresh basil, for garnish
• Kosher salt and black pepper

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Instructions

1. Heat a large skillet over medium-low heat. Add the diced beef bacon and cook until the fat renders and the pieces become crispy. Add the diced onion and garlic, stirring often until soft, about 6 to 8 minutes.
2. Add the chopped sun-dried tomatoes and cook for another 5 minutes. Season with a pinch of salt and pepper. Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom.
3. Pour in the heavy cream and bring the mixture to a gentle simmer. Stir in the uncooked gnocchi.
4. Cover the pan and cook for 5 minutes, stirring occasionally. Remove the lid and check doneness; cook for an additional 1-2 minutes if needed until tender.
5. Remove from heat and stir in the parmesan cheese until melted and creamy. Serve immediately topped with fresh basil.

Notes

This recipe traditionally uses pancetta and white wine. I have substituted beef bacon and chicken broth for a delicious alcohol-free and pork-free version.

• Prep Time: 20 min
• Resting Time:
• Cook Time: 25 min
• Category: Dinner
• Method: Stovetop
• Cuisine: American Italian

Nutrition

• Serving Size: 1 bowl
• Calories: 680
• Sugar: 6g
• Sodium: 850mg
• Fat: 42g
• Saturated Fat: 24g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 58g
• Fiber: 4g
• Protein: 18g
• Cholesterol: 110mg

Keywords: pancetta gnocchi, creamy pasta, beef bacon recipe, one pot dinner, gnocchi recipe