One-Pan Creamy Potato Gnocchi with Bacon, Leeks & Courgettes
Everything is cooked in one pan, allowing the potato gnocchi to absorb the creamy sauce as it cooks. Smoky bacon, sweet leeks and courgettes make this a comforting midweek dinner with very little washing up.
If the sauce becomes too thick, simply add a splash of hot stock to loosen it before serving.
Ingredients
- 200 g smoked streaky bacon diced
- 2 shallots finely sliced
- 2 garlic cloves finely chopped
- 1 leek trimmed and cut into bite-sized pieces
- 1 courgette cut into bite-sized pieces
- 100 ml dry white wine optional
- 250 ml chicken or vegetable stock
- 200 ml fresh cream
- 1 tbsp fresh rosemary finely chopped
- 500 g fresh potato gnocchi
- 2 tbsp Parmesan cheese finely grated, plus extra to serve, optional
- 2 tbsp olive oil if needed, optional
- Salt and pepper
- Fresh parsley chopped, to garnish
Instructions
- Heat a large sauté pan over a medium heat. Add the diced smoked streaky bacon and cook for 4–5 minutes until golden and crisp.
- Add the shallots and cook for 45 seconds until softened, then stir in the garlic and cook for a further 30 seconds. Add the leek and courgette and continue cooking for 4–5 minutes until they begin to soften.
- Pour in the white wine and allow it to simmer for 2 minutes until slightly reduced.
- Add the stock, cream and chopped rosemary. Bring to a gentle simmer and season lightly with freshly ground black pepper.
- Stir in the potato gnocchi, ensuring they are submerged in the sauce. Simmer gently for 2–3 minutes, stirring occasionally, until the gnocchi are tender and have absorbed some of the sauce. The sauce should remain creamy enough to coat the gnocchi.
- Remove the pan from the heat and stir through the grated Parmesan if using.
- Scatter with chopped parsley and a little extra Parmesan before serving.