Gnocchi, typically a treat reserved for dining out at fine Italian eateries—often drenched in a sage brown butter sauce—can easily be made in the comfort of your own home on any given weeknight.
When pan-seared in a skillet and enveloped in a super simple cream sauce, these unassuming potato dumplings are sure to win over even the fussiest diners!
Choosing the Perfect Gnocchi—No Stress Necessary
Although traditional potato gnocchi is most common, you might also stumble upon cauliflower gnocchi in stores. Feel free to pick your preferred type, but remember that if it’s frozen, the cooking directions might differ significantly. This recipe specifically uses “skillet gnocchi,” designed to eliminate the need for boiling, allowing for a lovely sear right in the pan. Of course, regular boiled gnocchi can also achieve a decent sear and works just fine for this dish.
Gournay Cheese? What Exactly Is That?
Gournay cheese is a creamy, spreadable cheese blended with various flavorings and aromatics such as chives, caramelized onions, or herbs. Boursin, a brand that originated in Normandy, France thanks to François Boursin, is the most widely available and ideal for this recipe. Select from Shallot & Chive, Garlic & Herb, or Caramelized Onion & Herb varieties for the best results.
Advice for Effortless Cooking
This sauce tends to thicken up quickly but can be easily thinned out with additional water. Keep extra water handy in case it takes a while for everyone to gather at the table.
For an added nutritional boost, consider incorporating fresh or thawed frozen spinach into the skillet right after you’ve seared the gnocchi.
Explore More Skillet Creations
- Chicken Sausage and Pasta Skillet
- Butternut Squash and Black Bean Skillet Dinner
- Skillet Chicken Puttanesca
- Cast Iron Skillet Pizza
- Skillet Eggplant Parmesan
Creamy Gnocchi With Bacon and Peas
You may opt to use standard shelf-stable 16-ounce packages of gnocchi, though this recipe calls for a total of 24 ounces. The choice of Boursin variety is up to you—Shallot and Chive, Garlic and Herb, or Caramelized Onion and Herb are all excellent choices.
Ingredients
- 4 slices of thick-cut bacon, chopped into 1/2-inch pieces
- 2 (12-ounce) packages of skillet gnocchi (such as Rana), divided
- 1 1/3 cups of water
- 1 (5.2-ounce) package of Boursin or other Gournay cheese
- 1 1/2 teaspoons of Dijon mustard
- 1/2 teaspoon of kosher salt
- 1 1/2 cups of frozen peas
- Finely chopped fresh chives, for serving (optional)
Method
- Cook the bacon: Heat a large nonstick skillet over medium heat. Add the bacon and cook, stirring occasionally, until browned and crisp, about 6 to 7 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, keeping 1-2 tablespoons of the drippings in the pan.
- Brown the gnocchi: Increase the heat to medium-high. Add half of the gnocchi and cook, stirring occasionally, until browned, about 4 minutes. Transfer to a bowl and repeat with the remaining gnocchi.
- Make the sauce: Without cleaning the skillet, add water, cheese, mustard, and salt. Stir until the cheese melts and forms a smooth sauce, about 2 minutes. Stir in the peas and cook until warmed through, about 1 minute.
- Finish and serve: Return the browned gnocchi and about 1/4 cup of the cooked bacon to the skillet. Stir to coat with the sauce. Cook, stirring constantly, until the sauce slightly thickens, about 1 minute. Remove from heat, garnish with the remaining bacon and optional chives, and serve immediately. Note that gnocchi can get thick and is best enjoyed fresh.
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Riley Morgan simplifies health and wellness topics, providing readers with practical advice and insights. Dedicated to empowering others, Riley covers everything from mental health to medical breakthroughs.