Gnocchi is one of those dishes that you usually only have at a nice Italian restaurant–most often swimming in sage brown butter. This dish is not only accessible on a weeknight but in your own kitchen and by your own hands.
Seared in a hot skillet and coated in the easiest cream sauce, these humble potato dumplings will please even the pickiest of eaters!
Buying the Right Gnocchi—Don’t Sweat It
While potato gnocchi is the most traditional, you’ll also encounter cauliflower gnocchi in some grocery stores. Choose whichever type you like, but if the gnocchi is frozen, follow the cooking instructions on each package, as they can vary quite a bit. This recipe calls for “skillet gnocchi,” which was developed to skip the boiling step and get a nice sear. Honestly, even boiled gnocchi gets a nice enough sear and can be used in this recipe.
Gournay Cheese? What Is That?
Gournay cheese is a soft, spreadable cheese made of cream often mixed with flavorings and aromatics, like chives, caramelized onions, or herbs. Boursin, developed in Normandy, France, by François Boursin, is the most common, most accessible brand. The Shallot & Chive, Garlic & Herb, or Caramelized Onion & Herb varieties are the best options for this recipe.
Tips for Smooth Sailing
This sauce gets stodgy quickly, but it can easily be loosened with more water. Have more on hand in case it takes your family too long to come downstairs for dinner.
You can add some extra nutrients to this dish by throwing fresh or frozen, thawed spinach into the skillet after searing the gnocchi.
More Skillet Magic
- Chicken Sausage and Pasta Skillet
- Butternut Squash and Black Bean Skillet Dinner
- Skillet Chicken Puttanesca
- Cast Iron Skillet Pizza
- Skillet Eggplant Parmesan
Cook the bacon:
Heat a large nonstick skillet over medium. Add the bacon and cook, stirring occasionally, until browned and crisp, 6 to 7 minutes. Using a slotted spoon, transfer to a paper towel-lined plate. Keep 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 medium bowl. Repeat with remaining gnocchi.
Make the sauce:
Without wiping the skillet clean, add the water, cheese, mustard, and salt; stir to melt cheese and make a smooth sauce, about 2 minutes. Stir in the peas. Cook, stirring occasionally, until the peas are warmed through, about 1 minute.
Finish and serve:
Add the browned gnocchi and half (about 1/4 cup) of the bacon back to the skillet. Stir to coat with the sauce. Cook, stirring constantly, until the sauce has slightly thickened, about 1 minute.
Remove from heat and serve sprinkled with remaining 1/4 cup bacon and chives, if using. Serve immediately. Because of the stodgy nature of gnocchi, this recipe does not save well. Enjoy it while it lasts!
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