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This easy, Creamy Gnocchi with Bacon is one of my favourite 10 minute dinners. You only need a handful of ingredients to make the creamy sauce with parmesan, lemon, white wine and garlic, served with crispy bacon lardons and spinach.
Why I Love This Creamy Gnocchi Recipe
This easy, creamy gnocchi recipe comes together in just 10 minutes, with zero prep time. The sauce only needs five ingredients, plus the bacon and spinach.
It’s the perfect recipe for a busy evening, and using frozen spinach keeps the cost down. It also means you can make it any time of year – I love using frozen veg!
You can easily customise this dish too – add extra veggies like diced courgette, tomatoes and peppers, or swap the bacon for chorizo. You could even add some shredded chicken, or serve it up with gluten free doughballs or garlic bread.
I first published this recipe in 2020 and we still eat this most weeks in our house. It’s just TOO easy – so I’ve shown it some love and updated it for 2026 to make it even easier to follow, with new photos, ingredient swaps and step-by-step images.
Table of Contents
Ingredients and Substitutions
There’s a printable recipe card below for these creamy gnocchi recipe with the full quantities. But here are the main ingredients and ideas for any swaps.
- Gluten Free Gnocchi: I love to use my homemade gluten free gnocchi for this, but you can buy some gluten free versions in the free from aisle too.
- Olive Oil: Or use butter if you prefer.
- Bacon Lardons: Or use chopped streaky bacon. Chorizo is also a great substitute – or omit the meat entirely for a vegetarian version of this creamy gnocchi recipe.
- Garlic
- Frozen Spinach: You can use fresh, sliced spinach (or whole leaves) if you prefer, but I always have frozen spinach to hand so it makes it quick and easy for me!
- White Wine: Omit if you want to avoid alcohol in this recipe.
- Parmesan: Or other hard, Italian cheese.
- Lemon
- Double Cream: You could also use cream cheese or crême fräiche in this recipe.
How to Make Creamy Gnocchi in 10 Minutes
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy this quick and easy creamy gnocchi recipe is to make.
How To Store Leftovers
This creamy gnocchi recipe is so quick to make, I never feel the need to make it in advance. Leftovers will keep in the fridge for 1-2 days and can be reheated in the microwave, but gnocchi is always best fresh. I don’t recommend freezing.
Frequently Asked Questions
Here are some FAQs about this easy creamy gnocchi recipe. If you can’t find the answer to your question here or in the post above, please comment and I’ll try answer!
Gnocchi is made from potato and flour, which means not every brand of gnocchi in the supermarkets is gluten free. But you can easily make your own gluten free gnocchi! There are plenty of gluten free gnocchi out there – I am a big fan of the Difatti Gnocchi and the Farabella one which I think is in Tesco.
However, my favourite is the ‘accidentally gluten free‘ find of Asda’s fresh gnocchi, which is gluten free, despite not being advertised as such!
This recipe relies quite heavily on dairy so you’d need to make a few substitutes. Swap the cream for a vegan cream (ensure it’s gluten free, like Elmlea Plant) and the parmesan for a hard vegan cheese – or some nutritional yeast.
Serve It With…
Creamy Gnocchi with Bacon Recipe
Equipment
Ingredients
- 500 g gluten free gnocchi
- 1 tbsp olive oil
- 155 g bacon lardons
- 1 tsp garlic paste
- 175 g frozen spinach
- 1 tbsp white wine, (optional)
- 20 g finely grated parmesan
- Zest of 1 lemon
- 200 ml double cream
Instructions
- Bring a large pan of salted water to the boil for the gnocchi. When this has nearly come to the boil, add the olive oil to a large frying pan and turn onto a medium heat.
- Add the gnocchi to the boiling water and then bring the pan back to the boil. Cook for 2-3 minutes before draining off the water.
- Add the bacon lardons to the olive oil and cook for 3-4 minutes on a medium heat until the bacon starts to crisp up. Meanwhile, place the frozen spinach in a bowl and microwave for 1-2 minutes until it has defrosted.
- Turn the bacon down to a low heat. Add the garlic paste to the pan and stir to mix. Add the spinach and then pour in the white wine (if using) and cook for another 30 seconds, mixing well.
- Next add the parmesan, lemon zest and double cream and stir well. Bring to the boil, then turn down to a low heat and simmer for around 1 minute.
- Add the drained gnocchi, mix well to coat and then serve straight away with a generous helping of black pepper and some extra grated parmesan on top.
Nutrition
More Recipes Using Gluten Free Gnocchi
If you like this creamy gnocchi recipe then make sure you check out these other gluten free recipes using gnocchi as well…
Have you tried this recipe?
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