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We both really love baked gnocchi, so we made a new recipe that is more like mac and cheese but with gnocchi. The sauce is super creamy, and the bacon almost puts this over the edge, but it doesn’t and it’s perfect! The bread crumb topping gives a nice little crunch to this dish. Pair this with a super simple salad you have yourself a pretty great dinner. :)
♥ Teri

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Bacon and Leek Baked Gnocchi

Serves 5 to 7

breadcrumb topping:
1 cup plain Italian breadcrumbs
3 tablespoons unsalted butter, melted
1 tablespoon minced thyme
1 tablespoon thinly sliced chives
1/4 teaspoon salt

1 pound potato gnocchi
5 rashers bacon, cut into 1 inch pieces
2 tablespoons unsalted butter
3 tablespoons minced shallot
2 leeks, trimmed, washed and thinly sliced (white and light green parts only)
2 garlic cloves, thinly sliced
1 1/2 cups whole milk
2 ounces grated pecorino cheese, plus more for garnish
salt and pepper to taste

1. Preheat oven to 375˚F.
2. Breadcrumb topping: Place all ingredients into a mixing bowl and set aside.
3. Fill a large pot with water and bring to a boil. Add a small handful of salt (about 3 tablespoons) and add the gnocchi.
4. Once the gnocchi float to the surface remove from the pot and transfer to a large platter. Set aside.
5. Place a skillet over medium heat and cook bacon until crisp. Remove bacon from the skillet, drain on paper towels and set aside with the cooked gnocchi.
6. Degrease skillet and melt butter over medium heat. Add shallots, leeks and garlic and sauté for 3 to 4 minutes. Add milk and simmer.
7. Once the mixture has reduced by 1/3 add cheese and stir. Season with salt and pepper.
8. Add the gnocchi mixture and continue to simmer over low heat for 1 minute. Transfer mixture to a shallow baking dish and top with prepared breadcrumb topping.
9. Bake dish for 12 to 15 minutes or until mixture has thickened and breadcrumbs have nicely browned.
10. Remove dish from the oven, cool for about 7 minutes and serve.

  1. Susie K. Not Specified Not Specified

    Hello! This looks deeee-licious! One question, though… according to your “About” page, neither of you are from England, so why “rasher”?? When I google, it says either “one thin slice”, or “one serving, usually 3 or 4 slices”. How many slices of bacon does this recipe call for??

    • Jenny Park Not Specified Not Specified

      “Rasher” bc I’m classically trained in French cuisine and that’s what we learned and I’ve just used the terminology ever since! :) I’ve never heard of the “one serving= 3 to 4 slices. I’ve always known rasher = 1 slice. Hope that clears things up!!

  2. Jessica Not Specified Not Specified

    Baked gnocchi is one of my favorite things, and the bacon and leek combo looks great!

  3. Ianna Williams Not Specified Not Specified

    This looks to die for!

  4. JE Not Specified Not Specified

    Hi Jenny! I made this over the weekend…. SO delicious! There was one slight “problem” (though it didn’t affect the taste one bit!)… When I added the Pecorino, it didn’t melt well…. kind of curdled, if that’s the right word. As I said, it still turned out just delish, but I’d rather get the consistency of the sauce smoother. Thank you!

    • Jenny Park Not Specified Not Specified

      Ah, that usually means either the heat was up too high or the cheese was added too quickly. Sometimes when i add cheese into a cream sauce of sorts, I’ll pull it off the stove for a second to slowly stir the shredded/grated cheese in, to ensure a smooth sauce (cause you’re totally right, who likes curdled sauce?? Even if it tastes good, lol)! Glad you still enjoyed it!!

  5. Marissa Sese Not Specified Not Specified

    Gnocchi and bacon, Where can you go wrong? This recipe looks and sounds so delicious and I can’t wait to try it. My mouth was watering as I read this post and all the ingredients sounds like they fit together perfectly. Thanks for sharing this!

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