Creamy Bacon Gorgonzola Gnocchi

My kids friends are good sports. They follow my weirdo rules (no Minecraft or Wii before three p.m. unless there are extenuating circumstances like broken bones or cruddy life events, no drinks in the den, don’t chase the dog, and -most importantly- love is the final rule.) Yeah. Like I said, they’re good sports.

They are my taste-test posse. With very few exceptions, these awesome kids are willing to try anything I put in front of them. (In fact, some of these kids signed up for my ‘Gross Foods’ class locally. On purpose. Willingly!) Most of them don’t ask what it is until they’ve taken their first bites. God love ’em.

I broke out a new recipe on a group of them just last week. After seeing Maria and Josh’s crispy gnocchi, I was on a gnocchi bender. I figured making lunch for a grand total of ten people was an opportunity that couldn’t be missed. I put on a massive pot of water, grabbed a few boxes of my favourite gnocchi* and assessed the pantry.

*I love hand made gnocchi. I do. I love it when its made by someone else. I know! I’m the Kitchen DIY queen, but gnocchi and I have this issue. Namely, the issue is that I mess them up dreadfully every time I make them from scratch and Delallo? Well, their boxed stuff is pretty darned good. For now, they win. I’ll be back, though! *shakes fist at sky*.

I grabbed Gorgonzola and Romano cheeses, bacon grease (you DO have some in the fridge, right?), and some salt and pepper. I melted said bacon grease in a heavy skillet, thoroughly drained the boiled gnocchi and tossed it into the hot grease. I crisped the gnocchi up around the edges, grated cheese over the top, salted and peppered to taste, tossed in a nub or two of gorgonzola cheese and a splash of the water I’d used to boil the gnocchi. This brings me to a very important point.

Are you aware of how valuable pasta water is? No really! A splash or two and a fistful of cheese and Vi-O-La! you have sauce. Good sauce. You can use it in place of tap water when you bake bread for improved texture. Pour cooled pasta water into your plants to water them. I’m not kidding. Don’t send it down the drain. Pasta Water for President!

To say the gnocchi was finished off is to euphemize (new word. I just coined it. At least that red squiggly tells me so…) the events at the table. If I were to play word association and throw out some words that came to mind watching the kids eat I might say: Hoover, locusts, disapparate, and black holes. I might even toss in a Doctor Who reference for good measure and say, “Crack in the universe into which matter disappears.” But I’d only say that if you’re wearing a bow-tie, fez or Stetson. Because those are clearly cool.

I shall digress.

This was a hit. And it was an even bigger hit when I made it two days later with actual bits of bacon in it and dusted it with fresh parsley. (I told you I was on a gnocchi bender.)

I just have to leave you with one thought before I share the recipe. My angelic blonde-haired, blue-eyed, ten-year-old approached me this morning and said, “Mom. Can we have gnocchi for lunch? Or as I like to call it, guh-naw-chee? Get it? ‘Cause I gnaw on it? Guh-naw?”  Sigh. Phonics jokes are a family trait. If you’ll excuse me, I have to go make my boy some guh-naw-chee.

5 from 1 reviews
Creamy Bacon Gorgonzola Gnocchi
Pillowy gnocchi lightly fried in bacon fat, then tossed into a simple pan sauce of bacon, three cheeses, parsley and green onion.
  • 2 (1 lb) boxes gnocchi
  • ½-3/4 of a pound of sliced bacon, cut cross-wise into ½-inch strips
  • 1-4 tablespoons crumbled Gorgonzola cheese, to taste (If you are averse to bleu cheeses, you can substitute an equal amount of mozzarella or fontina here.)
  • 1 cup shredded mozzarella
  • ¼ cup grated Romano cheese, plus extra for serving
  • 2 thinly sliced green onions (green part only)
  • ¼ cup parsley, finely chopped
  1. Bring a large pot of water to a boil.
  2. In a large, heavy skillet over medium high heat, cook the bacon until it is browned and crisp-chewy. Use a slotted spoon to transfer the bacon to a paper towel lined plate. Drain off all but 2 tablespoons of the bacon drippings.
  3. Cook the gnocchi according to the package directions in the pot of boiling water. Use a sieve or slotted spoon to transfer the cooked gnocchi from the boiling water to a colander.
  4. Return the pan with bacon grease to medium high heat. Add the drained gnocchi and toss to coat. Cook the gnocchi, stirring frequently, until golden brown on most surfaces. Lower the heat to medium, add all of the cheeses and a deep spoonful of the water in which the gnocchi was cooked. Stir gently, adding more pasta water -if necessary- to help the cheese melt and form a sauce. Stir in the bacon, sliced green onions and parsley and serve hot with extra Romano cheese if desired.


  1. sharla says

    I am enjoying your blog, love your stories about your family. This recipe looks and sounds awesome and I will make it tonight.

  2. says

    Looks very tasty! I’ve been meaning to do a homemade gnocchi and haven’t gotten around to it. Your flavor combos look awesome with the creamy cheesy bacon and onion. Would love to try out your recipe and I bet the kids could eat this up all the time!

  3. Lacey says

    It’s nice to try this delicious recipe at home, I can’t wait to prepared this new taste for my love one’s…

  4. says

    I am all about taking shortcuts as long as it doesn’t affect the integrity of the dish! These look incredibly delicious. My kids do not like blue cheese but they definitely love bacon and gnocchi! I’d probably just sub in parmesan.

  5. Valerie says

    No Delallo up here, but I’m thinking large cubes of leftover baked potato might work well as a substitute. And Parm for me of course…

  6. Michelle W says

    It’s as if you linked into my husband’s brain and looked into his favorite foods folder! LOL

    He loves bacon, Gorgonzola and gnocchi…. and when I read him the recipe, he gave me the puppy dog eyes.

    Guess I’ll be making this soon! Thanks!

  7. Shanel says

    Your guh-naw-chee made me hungry. By the way thanks for posting the recipe and the instruction. I am going to cook this.

  8. says

    Each of us has their own favorites and taste in every taste, so sad to say that I am the only who appreciate this Creamy Bacon Gorgonzola Gnocchi…

  9. Deborah B says

    I just made this recipe and I loved it. My first time eating gnocchi let alone making it! I used all the cheeses as stated and they blended wonerfully! I enjoy your blog and will be trying more recipes!

  10. Liz says

    Creamy Bacon Gorgonzola Gnocchi, really sounds delish. I am craving into it. Guh – naw – chee wanna bite.

  11. Heidi19 says

    Wow! looks very delicious. I love potato! that is i’m so excited to try this. Thanks for sharing your recipe with us!

  12. Born25 says

    Yummy! Yummy! Love the creaminess and the cheesy taste of this recipe! We just have it last Saturday!

  13. Lynette Weaver says

    You have made my boyfriend a very happy man… he was helping me make this last night, and popped a piece of bacon in his mouth and then grabbed some mozzarella, and just about died of happiness. I was told that we should definitely make this again, and the best part is he helped make it!

  14. Emily W. says

    I’ve made this half a dozen times, sometimes without the bleu cheese, and tonight with sweet potato gnocchi. It is one of my favorite dishes, and I really don’t eat gnocchi any other way. Tonight I learned how crucial that fresh herb finish is, though. Really made the difference. I’ve also had the best luck with my nonstick pan. Thanks for another great recipe!


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