Rich Bacon and Gorgonzola Gnocchi


This dish is super creamy tasty and very rich. My mum used to make this for dinner and I have great memories of it as a family meal. In revisiting this, we found that this is really too rich as a standalone dish however, I think it is a great small starter for a dinner party.

Cooks in: 20 minutes Feeds: 4
Effort: Easy Price: Medium



  • Gnocchi – I used shop bought as this was a mid-week meal, but you can make your own.
  • Good quality peppery Gorgonzola
  • 4 Chestnut mushrooms
  • 1 large handful of cubed pancetta or lardons
  • A good splash of double cream
  • A pinch freshly grated nutmeg




  • Put a large pan of water on to boil.
  • Lightly pan fry the pancetta or lardons over a medium heat. Do not use oil and let the lardons brown slowly,
  • Add the chopped chestnut mushrooms and let the mushrooms reduce in size.
  • Meanwhile, crumble the Gorgonzola into a saucepan and add the double cream. Melt the Gorgonzola over a low heat and stir continuously with a wooden spoon until the sauce is creamy. Add the nutmeg.
  • Add the Gnocchi to the boiling water and cook for a couple of minutes until the Gnocchi float.
  • Drain and fry lightly then add the mushroom and lardons. Pour the sauce over.


You can add crumbled toasted walnuts to the top for texture and crunch.

For a good fresh side, serve with a rocket salad made with a nut oil and red wine vinaigrette.


If you are serving this as a starter, serve a very small portion and pair with a lighter main


This slideshow requires JavaScript.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: