Gnocchi with Spinach, Bacon and Mustard Cream Sauce

Gnocchi with Spinach, Bacon and Mustard Cream Sauce makes such a delicious meal. Whether you make your own gnocchi or buy it, this simple sauce is really delicious and makes a simple potato dumpling into a special experience.

However, just before Christmas OXO Good Grips sent me a Potato Ricer to review and it is now one of my favourite kitchen tools. It makes the most fantastic smooth mashed potato, lumps are a thing of the past and that is why you need one to make good gnocchi.

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The Potato Ricer has different sized holes by simply turning the ring at the base.  For the gnocchi, I put it to the finest setting to get the finest of mashed potatoes, it’s really simple to use and can be washed in the dishwasher. 

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One of the joys of social media and the Foodie community is that you get some great advice about making the best of new recipes you are trying.  I had posted a photo of the uncooked gnocchi expressing my hope that it would taste as good as it looked once cooked.  

Becca from Amuse Your Bouche replied to suggest that I sauteed the gnocchi in butter after boiling in water to improve the flavour and texture.  You can read more about Becca’s Sauteed Gnocchi in Simple Garlic Butter Sauce  you don’t need much more than this simple sauce when you saute your gnocchi.

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Gnocchi with Spinach, Bacon and Mustard Cream Sauce

Janice Pattie
Italian potato dumplings in a delicious mustard cream sauce with spinach and bacon.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 609 kcal

Ingredients

  • 25 grams (2 tbsp) butter
  • 1 tsp olive oil
  • 2 cloves garlic crushed
  • 250 ml (1 cups) crème fraiche
  • 1 tbsp wholegrain mustard
  • 2 tsp Dijon Mustard
  • 100 grams (3 cups) washed spinach leaves
  • 1 tsp salt
  • 300 g ( cups) gnocchi
  • 200 grams (8 oz) streaky bacon or pancetta slices

Instructions
 

  • 25 grams butter, 1 tsp olive oil, 2 cloves garlic
    Heat the butter and oil in a pan on a medium heat. Add the crushed garlic and saute gently for 2 minutes.
  • 250 ml crème fraiche, 1 tbsp wholegrain mustard, 1 tsp salt, 2 tsp Dijon Mustard
    Add the crème fraiche and stir in the mustards and the salt.
  • 100 grams washed spinach leaves
    Add the spinach and put a lid on the pan. Leave to simmer on a very low heat.
  • 200 grams streaky bacon or pancetta slices
    Fry or grill the bacon until crisp, drain on kitchen paper and then break into medium sized pieces.
  • 300 g gnocchi
    Add the gnocchi to the sauce and gently fold through.
  • Serve the Gnocchi and sauce topped with the bacon pieces.

Nutrition

Calories: 609kcalCarbohydrates: 31gProtein: 12gFat: 50gSaturated Fat: 25gPolyunsaturated Fat: 5gMonounsaturated Fat: 17gTrans Fat: 0.3gCholesterol: 117mgSodium: 1313mgPotassium: 315mgFiber: 3gSugar: 2gVitamin A: 3448IUVitamin C: 8mgCalcium: 92mgIron: 4mg
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123 Comments

  1. Glad I inspired you, your gnocchi look amazing! I always forget how much I love them. And I like to serve mashed potato with a pie and gravy!! 🙂

  2. I like to serve it along side a juicy gammon steak & asparagus. I'll always season it with fresh parsley x

  3. I usually mash with butter and then whisk through to ensure no lumps and add a sprinkle of black pepper! 🙂

  4. I have never used a potato ricer. I have a very good OXO potato masher, but also a traditional Russian wooden carved masher, which works well. Love your gnocchi, very tasty!

  5. Lots of butter, splash of milk and salt and pepper. I love bangers and mash with onion gravy. And my secret food shame – mash, beans and fish fingers (I know shameful!)

  6. i'm such a fan of gnocchi and I only ever order it in restaurants because it seems so special but in fact, as you've shown here, it's actually very easy… I LOVE your sauce. Any creamy sauce with pasta is my favourite and the added mustard sounds divine… lovely post xx

  7. I love my mashed potato creamy with mash & butter, with anything were eating it goes with loads of things

  8. I do love gnocchi and would love to try making my own but haven't. I think the favourite in this house is rough mashed with skins on served with veggie sausage and onion gravy.

  9. I love it done as a colcannon style with spinach added to it – use butter to soften the mash, and add some white pepper to season it.

    I also love sweet potato mash with some crushed garlic in it and a nice dollop of butter added! If you've only got one sweet potato and one white potato, mixing the two works great as well. 😉

  10. I like to serve it on top of a homemade lentil cottage pie or with some veggie sausages and gravy. Mmm!

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