This potato gnocchi recipe is a fun twist on the classic B.L.T.! A creamy parmesan sauce, crispy bacon, and fresh arugula make for a hearty gnocchi pasta.
It’s supposed to be close to 100 degrees outside today, so naturally I’m taking this opportunity to share a rich, creamy gnocchi dish that requires you to turn the stove on. 👍🏼👍🏼👍🏼
I promise it’s worth it, though. This BLT gnocchi comes together in about half an hour (yay for quick and easy meals!) and it reheats really well, so you can snack on the leftovers for days afterwards without losing any flavor.
Leftovers have been my jaaaaaaam lately because I’ve been so busy that making dinner at appropriate dinnertimes just isn’t happening. I’m also heading out of town today for a conference, followed by a whole month (!!!) in Oregon (for work things and friends’ weddings and visiting family!) so I’ve been trying not to go overboard at the grocery store and leave Kyle with a fridge full of random things he may or may not actually want to eat.
This gnocchi dish was a hit, both because Kyle and I were starving (circling back to that whole not-eating-dinner-at-appropriate-dinnertimes issue) and because I had enough leftovers to eat it for lunch the following two days so I could keep working without losing momentum as I got work stuff ready to go before I head out of town. I’ve also been loving the BLT combo in non-BLT-sandwich meals lately – there’s something about crispy, smoky bacon and sweet summer tomatoes that just speaks to my soul. Douse that heap o’ happiness with creamy parmesan sauce, wrap it up with some spicy, crunchy arugula and pour the whole thing over potato gnocchi? Done. Dead. Food Coma.
And, okay, I guess this is technically more like a b-A-t than a b-L-t because I swapped the traditional lettuce for some fresh arugula, but “Creamy BAT Gnocchi” just doesn’t have the same ring to it, y’know? Yeah. You know. 😎
- 1 lb. gnocchi
- 3 Tbsp. butter
- 3 Tbsp. flour
- 1.5 cups milk
- 1 cup grated parmesan cheese
- 1 large tomato, diced
- 1 cup arugula, roughly chopped
- 6 strips bacon
- Cook the bacon until crispy and set aside to cool.
- Cook gnocchi in very salty water until cooked through. Drain and set aside, then return pot to stove.
- Melt butter over medium high heat. Whisk in flour to form a roux and cook until fragrant, about 2 minutes.
- Slowly pour milk into roux, whisking constantly to break up any lumps. Bring mixture to a low simmer and cook until milk has slightly thickened.
- Add parmesan cheese to sauce and stir until melted. Taste sauce and add salt and pepper as necessary.
- Stir gnocchi, tomato, arugula, and chopped bacon into sauce. Serve immediately.
Don't be afraid of salt and pepper - seasoning elevates the flavor of the sauce!
Depending on the size of your gnocchi, you may end up with a bit more sauce than necessary. If the final dish is too saucy for you, add extra veggies (think steamed broccoli or peas) to even it out or serve with a few slices of bread to soak up any extra sauce.