Ingredients (Serves 4)

• 1 lb potato gnocchi
• 6 slices bacon, chopped
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 3 garlic cloves, minced
• 1 small shallot or onion, finely chopped
• 1 tbsp butter
• 1 cup heavy cream
• ½ cup chicken broth (or vegetable broth)
• ¾ cup grated Parmesan cheese
• ½ tsp black pepper
• ¼ tsp salt (adjust to taste)
• ¼ tsp red chili flakes (optional)
• 1 tbsp olive oil (if needed)
• Fresh parsley or basil, chopped, for garnish

Instructions

1. Cook the bacon

Heat a large skillet over medium heat.

Add chopped bacon and cook until crispy, about 6–8 minutes. Remove with a slotted spoon and place on paper towels.

Leave about 1–2 tablespoons of bacon fat in the pan.

2. Sauté the asparagus

Add asparagus to the skillet and cook for 3–4 minutes until bright green and slightly tender.

Remove and set aside.

3. Cook the gnocchi

In the same skillet, add butter.

Add gnocchi directly to the pan (no boiling needed if shelf-stable). Cook for 4–5 minutes, stirring occasionally, until lightly golden.

If using refrigerated or homemade gnocchi, boil according to package directions first.

4. Build the sauce

Add shallot and garlic to the skillet. Cook for about 1 minute until fragrant.

Pour in chicken broth and cream. Stir gently and simmer for 2–3 minutes.

Add Parmesan cheese, black pepper, salt, and chili flakes if using.

5. Combine everything

Return asparagus and bacon to the skillet.

Stir until everything is coated in the creamy sauce and heated through, about 2 minutes.

6. Serve

Garnish with parsley or basil and extra Parmesan if desired. Serve immediately while warm and creamy.

Tips

Make it lighter

• Replace heavy cream with half-and-half.
• Use turkey bacon instead of regular bacon.

Add extra flavor

• A squeeze of lemon brightens the creamy sauce.
• Add mushrooms or peas for more vegetables.

Texture tip

• Pan-frying gnocchi gives a crispy outside and soft center.

Storage

• Store leftovers in the refrigerator for up to 2 days.
• Reheat gently with a splash of milk or broth.

Serving Ideas

Great with:

• Garlic bread
• Caesar salad
• Roasted cherry tomatoes
• White wine or sparkling water with lemon