Easy gluten free buttery bacon mushroom and cheese gnocchi

Easy Buttery Bacon Mushroom and Cheese Gnocchi

Just a super easy buttery bacon, mushroom and cheese gnocchi recipe we’ve been loving lately. And it’s not only so simple and comforting, but it packs a surprisingly good amount of nutrition too! Serve that with some fresh rocket, a simple salad or some steamed veg and you have a perfect meal. In my opinion. It may not be the most visually appealing meal, the look really doesn’t do it justice, but it’s so good.

And as I mentioned in my previous post, we made a big batch of homemade gnocchi the other day (using schar ‘Mix it Universal’ flour) which we used in this recipe. Of course you can use shop bought ones, but if you’d like to have a go at making your own (it does make all the difference and it’s so easy), then feel free to go check it out.

5.0 from 1 reviews
Easy Buttery Bacon & Cheese Gnocchi
Prep time
Cook time
Total time
Recipe type: Mains
Cuisine: Italian
Serves: 2 servings
  • 250g to 300g gluten free gnocchi (if you want to try an homemade version, here's my recipe)
  • 1 Tbsp butter
  • 1 tsp olive oil
  • 3-4 large slices of bacon
  • Closed cup mushrooms (about 2 handfuls)
  • A few garlic cloves (or 1-2 tsp garlic powder)
  • ¼ tsp cayenne pepper
  • 1 tsp oregano
  • Black pepper (generous amount)
  • Grana padano or parmesan (to taste / at least a few Tbsp grated)
  • 2-3 Tbsp plain Greek-style yoghurt (or cream cheese)
  • A splash of milk
Cook the gnocchi:
  1. bring a pan of lightly salted water to boil, then add the gnocchi and cook for 1 to 2 minutes, until they float.
  2. Then immediately drain and set aside while you make the sauce. Note: gnocchi cook very fast so it's important not to overdo the cooking time.
Make the sauce:
  1. Finely chop mushrooms, garlic and bacon slices.
  2. Heat up a tablespoon of butter on medium heat in a non-stick pan and add the bacon pieces. Fry until fully cooked and slightly crispy.
  3. Then add the mushrooms as well as a teaspoon of olive oil and fry for a couple of minutes until they shrink and soften up. Note: the extra olive oil on top of the butter not only helps fry the mushrooms and get a good texture, but the combo of butter and olive oil gives off a great flavour.
  4. Turn the heat to medium/low and add the garlic and other seasonings (cayenne pepper, oregano, black pepper), then fry briefly for about 1 minutes.
  5. Add the plain Greek-style yoghurt to make it creamy, a touch of milk (as much as is needed to dilute the sauce a little) and a generous amount of grated grana padano or parmesan (to taste). Then cook for a couple of minutes until the cheese is fully melted.
  6. Stir in the cooked gnocchi and serve with an extra dose of grated cheese.
Nutrition Information
Serving size: half of recipe Calories: 595

Hope you enjoy it. πŸ™‚

Kimi x


  1. Pingback: Homemade Gluten Free Gnocchi | Easy Italian Dumplings - Kimi Eats Gluten Free

  2. I just made a huge batch of this with your sweet potato gnocchi. My kids and husband (and I) are freaking out at how amazing this is. Thank you so much for giving us a new thrill to try! πŸ’œ

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