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+ servings

Bacon and Leek Baked Gnocchi

Teri & Jenny
5 from 1 vote
Prep Time 15 mins
Cook Time 45 mins
Servings 7
Calories 387 kcal


breadcrumb topping

  • 1 cup plain Italian breadcrumbs
  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon minced thyme
  • 1 tablespoon thinly sliced chives
  • ¼ 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 ½ cups whole milk
  • 2 ounces grated pecorino cheese, plus more for garnish
  • salt and pepper to taste


  • Preheat oven to 375˚F.
  • Breadcrumb topping: Place all ingredients into a mixing bowl and set aside.
  • Fill a large pot with water and bring to a boil. Add a small handful of salt (about 3 tablespoons) and add the gnocchi.
  • Once the gnocchi float to the surface remove from the pot and transfer to a large platter. Set aside.
  • 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.
  • Degrease skillet and melt butter over medium heat. Add shallots, leeks and garlic and sauté for 3 to 4 minutes. Add milk and simmer.
  • Once the mixture has reduced by 1/3 add cheese and stir. Season with salt and pepper.
  • 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.
  • Bake dish for 12 to 15 minutes or until mixture has thickened and breadcrumbs have nicely browned.
  • Remove dish from the oven, cool for about 7 minutes and serve.


Calories: 387kcalCarbohydrates: 42gProtein: 12gFat: 20gSaturated Fat: 10gCholesterol: 46mgSodium: 646mgPotassium: 204mgFiber: 3gSugar: 5gVitamin A: 858IUVitamin C: 6mgCalcium: 210mgIron: 4mg
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