Crispy Bacon Asparagus Gnocchi

If you ask me, gnocchi is one of those ingredients that feels fancy but comes together fast on a weeknight.

This creamy asparagus bacon gnocchi is a one-pan dinner that brings together pillowy potato dumplings with crispy bacon and fresh spring vegetables. The cream and parmesan create a silky sauce that coats each piece of gnocchi.

Tender asparagus adds a nice bite, while the bacon gives you that salty, smoky flavor everyone loves. A bit of shallot and garlic rounded out with thyme keeps things interesting without getting complicated.

It’s a comforting dish that feels special enough for guests but easy enough for a regular Tuesday night.

What Kind of Gnocchi Should I Use?

You can use either shelf-stable or refrigerated gnocchi for this recipe, and both will turn out great. The shelf-stable kind you find in the pasta aisle is super convenient and keeps forever in your pantry, while the refrigerated gnocchi from the fresh pasta section tends to be a bit lighter and fluffier. If you’re feeling ambitious, homemade gnocchi works beautifully here too, but honestly, store-bought is perfect for a quick weeknight dinner. Just make sure to cook your gnocchi according to the package directions before adding it to the creamy sauce, and don’t worry if it’s a little wet when you add it in – that extra moisture will help bring the whole dish together.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Bacon: You can use pancetta or prosciutto for a similar smoky flavor. For a lighter option, try turkey bacon or leave it out completely and add a bit more salt to compensate.
• Asparagus: Swap in green beans, broccolini, or snap peas if asparagus isn’t in season. Just trim and cut them into similar-sized pieces so they cook evenly.
• Gnocchi: While potato gnocchi is traditional for this dish, you can use any short pasta like penne or orecchiette. Keep in mind you’ll need to cook pasta according to package directions instead of the gnocchi method.
• Shallot: If you don’t have a shallot, use about 1/4 cup of finely chopped yellow onion or 2 minced garlic cloves.
• Heavy cream: Half-and-half works if you want something lighter, though the sauce won’t be quite as thick. You can also use full-fat coconut milk for a dairy-free version.
• Chicken broth: Vegetable broth is a fine substitute here and keeps things just as flavorful.
• Parmesan: Pecorino Romano or Grana Padano work great as substitutes. Just note that Pecorino is saltier, so you might want to adjust your seasoning.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with gnocchi is overcooking it, which turns these little pillows into mushy blobs – since store-bought gnocchi is already cooked, you only need to heat it through in the sauce for about 4-5 minutes total.

Don’t skip draining most of the bacon fat before cooking the asparagus, or your dish will end up greasy instead of creamy, but do leave about a tablespoon to add flavor.

When it comes to the sauce, resist the urge to crank up the heat to thicken it faster – a gentle simmer is key because high heat can cause the cream to separate and look curdled rather than smooth.

Finally, add the parmesan off the heat and stir it in gently, as adding cheese to boiling liquid can make it clump up instead of melting into that silky sauce you’re after.

What to Serve With Creamy Asparagus Bacon Gnocchi?

This gnocchi is pretty filling on its own, but I love pairing it with a simple arugula salad dressed with lemon juice and olive oil to cut through all that creaminess. A side of garlic bread or toasted baguette slices is perfect for scooping up the extra sauce at the bottom of your bowl. If you want to add more protein to the meal, a simple roasted chicken breast or some grilled shrimp would work great alongside it. You could also serve it with roasted vegetables like cherry tomatoes or Brussels sprouts to round out the plate.

Storage Instructions

Store: Keep any leftovers in an airtight container in the fridge for up to 3 days. The gnocchi will soak up some of the sauce as it sits, so it might be a bit thicker when you go to reheat it. You can always add a splash of cream or broth to loosen it back up.

Freeze: I don’t usually recommend freezing this one since cream-based sauces can separate and the gnocchi texture changes quite a bit. If you really want to freeze it, it’ll keep for about a month, but just know it won’t be quite the same when you thaw it out.

Reheat: Warm it up gently in a skillet over medium-low heat with a little extra cream or broth to bring the sauce back to life. You can also microwave it, but stir it halfway through and add a bit of liquid so it doesn’t dry out.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1700
• Protein: 45-55 g
• Fat: 80-90 g
• Carbohydrates: 140-160 g

Ingredients

For the gnocchi base:

• 1.25 lb gnocchi (I use De Cecco for the best shelf-stable texture)
• 10 oz asparagus
• 1 cup cream
• 1 cup chicken broth (I prefer Swanson unsalted for better salt control)
• 2 tsp olive oil

For the seasoning and protein:

• 5 slices bacon (cut into 1/2-inch pieces before frying)
• 1 shallot
• 2 cloves garlic (minced)
• 2 tsp thyme leaves
• 3/4 cup parmesan (freshly grated for a smoother melt)
• salt to taste
• pepper to taste

Step 1: Prepare Mise en Place and Cook Gnocchi

• 1.25 lb gnocchi
• salt for pasta water
• 10 oz asparagus
• 2 cloves garlic, minced
• 1 shallot, minced
• 3/4 cup parmesan, freshly grated

While you gather ingredients, bring a large pot of salted water to a boil.

Cut the asparagus into 2-inch pieces, mince the garlic, mince the shallot, and grate the parmesan cheese.

Once water is boiling, add the gnocchi and cook according to package directions (usually 2-3 minutes after they float to the surface).

Drain and set aside—the gnocchi will finish cooking in the cream sauce, so don’t worry about it being completely tender yet.

Step 2: Render Bacon and Build the Flavor Base

• 5 slices bacon, cut into 1/2-inch pieces
• 1 shallot, minced
• 2 tsp thyme leaves

Cut the bacon into 1/2-inch pieces and add to a large skillet over medium-high heat.

Cook for 8-10 minutes, stirring occasionally, until the bacon is crispy and the fat is rendered.

Remove the bacon with a slotted spoon to a paper towel-lined plate, leaving about 1 tablespoon of bacon fat in the pan (this fat is liquid gold for flavor).

Add the minced shallot and thyme leaves to the remaining fat and cook for 1-2 minutes until fragrant and the shallot softens slightly.

I find that this step of cooking the shallot in bacon fat creates a much deeper, savory foundation than butter alone.

Step 3: Sear Asparagus Until Tender-Crisp

• 10 oz asparagus, cut into 2-inch pieces
• salt to taste
• pepper to taste

Increase heat to medium-high and add the asparagus pieces to the pan with the shallot and bacon fat.

Season with salt and pepper, then cook for 4-6 minutes, stirring occasionally, until the asparagus is bright green and tender-crisp.

Transfer the seared asparagus to a bowl—you want to add it back at the end to preserve its texture and color.

Step 4: Create the Creamy Sauce Base

• 2 cloves garlic, minced
• 1 cup cream
• 1 cup chicken broth
• cooked gnocchi from Step 1
• salt to taste
• pepper to taste

Add the minced garlic to the pan and cook for 30 seconds until fragrant.

Pour in the cream and chicken broth, stirring to combine and scraping up any browned bits from the bottom of the pan.

Bring the mixture to a gentle simmer, then add the cooked gnocchi from Step 1 and season with salt and pepper.

Reduce heat to medium and cover the pan with a lid.

Simmer for 4 minutes—this allows the gnocchi to absorb the flavors and the sauce to reduce slightly.

Step 5: Finish and Thicken the Sauce

• 3/4 cup parmesan, freshly grated

Remove the lid and stir continuously for 1-2 minutes.

The sauce will thicken slightly as it reduces and the starch from the gnocchi helps create a silky consistency.

Add the grated parmesan cheese and stir until it melts completely into the sauce—the freshly grated cheese melts much more smoothly than pre-shredded.

I always add the cheese off heat or at the very end of cooking to prevent it from becoming grainy or separating.

Step 6: Combine and Plate

• seared asparagus from Step 3
• crispy bacon from Step 2
• salt to taste
• pepper to taste
• thyme leaves for garnish

Gently fold in the seared asparagus from Step 3 and the reserved crispy bacon from Step 2, stirring just until combined.

Taste and adjust seasoning with additional salt and pepper as needed.

Divide the gnocchi and sauce among serving bowls, and garnish with a pinch of fresh thyme leaves and any remaining bacon pieces.

Crispy Bacon Asparagus Gnocchi

Delicious Crispy Bacon Asparagus Gnocchi recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings: 4 servings

Calories: 1600

Ingredients Method

Ingredients

  

For the gnocchi base::

• 1.25 lb gnocchi (I use De Cecco for the best shelf-stable texture)
• 10 oz asparagus
• 1 cup cream
• 1 cup chicken broth (I prefer Swanson unsalted for better salt control)
• 2 tsp olive oil

For the seasoning and protein::

• 5 slices bacon (cut into 1/2-inch pieces before frying)
• 1 shallot
• 2 cloves garlic (minced)
• 2 tsp thyme leaves
• 3/4 cup parmesan (freshly grated for a smoother melt)
• salt to taste
• pepper to taste

Method

 

1. While you gather ingredients, bring a large pot of salted water to a boil. Cut the asparagus into 2-inch pieces, mince the garlic, mince the shallot, and grate the parmesan cheese. Once water is boiling, add the gnocchi and cook according to package directions (usually 2-3 minutes after they float to the surface). Drain and set aside—the gnocchi will finish cooking in the cream sauce, so don't worry about it being completely tender yet.
2. Cut the bacon into 1/2-inch pieces and add to a large skillet over medium-high heat. Cook for 8-10 minutes, stirring occasionally, until the bacon is crispy and the fat is rendered. Remove the bacon with a slotted spoon to a paper towel-lined plate, leaving about 1 tablespoon of bacon fat in the pan (this fat is liquid gold for flavor). Add the minced shallot and thyme leaves to the remaining fat and cook for 1-2 minutes until fragrant and the shallot softens slightly. I find that this step of cooking the shallot in bacon fat creates a much deeper, savory foundation than butter alone.
3. Increase heat to medium-high and add the asparagus pieces to the pan with the shallot and bacon fat. Season with salt and pepper, then cook for 4-6 minutes, stirring occasionally, until the asparagus is bright green and tender-crisp. Transfer the seared asparagus to a bowl—you want to add it back at the end to preserve its texture and color.
4. Add the minced garlic to the pan and cook for 30 seconds until fragrant. Pour in the cream and chicken broth, stirring to combine and scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer, then add the cooked gnocchi from Step 1 and season with salt and pepper. Reduce heat to medium and cover the pan with a lid. Simmer for 4 minutes—this allows the gnocchi to absorb the flavors and the sauce to reduce slightly.
5. Remove the lid and stir continuously for 1-2 minutes. The sauce will thicken slightly as it reduces and the starch from the gnocchi helps create a silky consistency. Add the grated parmesan cheese and stir until it melts completely into the sauce—the freshly grated cheese melts much more smoothly than pre-shredded. I always add the cheese off heat or at the very end of cooking to prevent it from becoming grainy or separating.
6. Gently fold in the seared asparagus from Step 3 and the reserved crispy bacon from Step 2, stirring just until combined. Taste and adjust seasoning with additional salt and pepper as needed. Divide the gnocchi and sauce among serving bowls, and garnish with a pinch of fresh thyme leaves and any remaining bacon pieces.