Creamy Gnocchi with Bacon & Parmesan

  • SERVES 6
  • COOK 7 mins
  • PREP 5 mins


  • 1 pack Serena Potato Gnocchi (500g)
  • Water (about 2L)
  • 1 pack diced bacon (200g)
  • 2 cloves garlic, minced
  • 2 egg yolks beaten well
  • 1/4 cup cream or milk
  • 1/4 cup freshly grated parmesan cheese
  • 1/4 cup chicken broth
  • 1/2 tbsp cornstarch
  • Salt and pepper to taste
  • Dried parsley and more parmesan to garnish


  • Bring water to the boil in a large pot and add salt to taste. Add gnocchi to the water and cook for 2-3 minutes (should rise to the surface when cooked). Drain and set aside.
  • In a mixing bowl, add egg yolks, cream and cheese and mix together with a whisk. Set aside.
  • In a large skillet, cook bacon to desired crispness. Once done, turn heat to low and add garlic and egg/cream/cheese mixture. Stir well.
  • Mix chicken broth and cornstarch together in a small bowl, then add to the sauce, stirring well. Keep over low heat for a couple of minutes.
  • Add cooked gnocchi to the skillet and toss well with sauce.
  • Top with more grated parmesan and fresh parsley. Serve hot.

Serena Products Used in this Recipe

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