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Bacon and Spinach Gnocchi w/ Easy Gnocchi Pesto

Updated on February 11, 2012

Bacon and Spinach Gnocchi

With origins dating back to the Roman Empire, Gnocchi is a pasta for the ages. In centuries past, Gnocchi was traditionally made with Semolina flour and eggs, but rapidly changed with the introduction of potatoes to Europe in the 16th century. Today, these dumpling-like, bite sized pastas show up across multiple cuisines. I'd like to share my recipe for an American style Bacon, Spinach and Potato Gnocchi recipe that is easy to make and sure to please.


Gnocchi Pesto Sauce

  • 1 Cup Fresh Basil (Packed)
  • 2 Cloves Garlic
  • 1/4 Cup Olive Oil
  • Salt and Pepper to taste

Combine Basil and Garlic in a blender and pulse adding olive oil as you go. Refrigerate until ready to use.

Ingredients -

  • 3 Pounds Potatoes (Russet or Red Potatoes)
  • 2 Cups All Purpose Flour
  • 2 Large Eggs
  • 1/2 Cup Vegetable Oil
  • 1 Pound Bacon (Cooked until crispy)
  • 1 Bunch of Fresh Spinach
  • Salt & Pepper to taste


Amount - 12 Servings

Prep Time - 1 Hour

Cooking Time - 15 Minutes

Procedure -

  1. Start off by boiling the potatoes whole in lightly salted water. The potatoes should be soft enough that a knife will go through them with little resistance. Normally takes 35-45 minutes of boiling depending on the size of your potatoes.
  2. Once the potatoes are ready, immediately move them to an ice bath to cease cooking and cool so you can handle them.
  3. Using a fine grater or vegetable mill, start grating the potatoes into a large bowl. They should resemble very fine hash browns.
  4. Chop bacon and spinach with a fine chop and add to the potatoes and mix well.
  5. Sift flour on top of the potato mixture and create a well in the middle.
  6. Add lightly beaten eggs to the well and begin stirring, working from the center outwards. Once your dough ball has formed, remove from the bowl and knead for five minutes until the dough is dry to the touch.
  7. Divide the dough in half and begin to roll into a 3/4 inch dowel shape. Cut into 1 inch sections. Repeat with the other half until all the gnocchi are formed.
  8. Using the potato water from earlier, boil the gnocchi in two batches as to not overcrowd the pot. You'll know when the gnocchi are ready because they'll start to float. Once floating, remove from the water and move to another ice bath.
  9. Keep the gnocchi in the ice bath for a couple minutes then drain and toss with the 1/2 cup of vegetable oil. At this point, the gnocchi may be refrigerated or frozen for future use.
  10. To serve, heat one tablespoon of vegetable oil in a skillet on medium-high heat. Pan sear the gnocchi until they are golden brown on each side. Serve with gnocchi pesto and enjoy!


And there you go, Fresh Bacon and Spinach Gnocchi! It tastes good and is good for you. Impress your guests with this simple, but elegant meal. If you'd like to make a Gnocchi recipe of your own, you'll find that Mario Batali's Gnocchi Recipe is a great base for your creation! Thanks for reading and keep it cooking.


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    • Joe Macho profile image

      Zach 6 years ago from Colorado

      Vic - Normally I don't use canola either since most of it is GM. I actually used sunflower oil for this recipe, but most people usually don't have this on hand, so I was just relating it to the masses. I would imagine that any light oil would work just fine. As far as the pancetta, I think that would be great and definitely more Italian. Go for it and let me know how it turns out. I would be curious myself, but pancetta can get pricey pretty quick. Thanks for reading.

    • profile image

      Vic 6 years ago

      Also, have you considered making it with pancetta instead of bacon? That would be 'more' Italian, although it would change the flavor, it'd be less smokey tasting.

      Thanks for posting this cool recipe.

    • profile image

      Vic 6 years ago

      I use an extra light olive oil which has a higher smoke point than evoo. I saw Batali's recipe called for canola, and I'm not a fan of that. Have you tried a light olive oil for frying?

    • scarytaff profile image

      Derek James 6 years ago from South Wales

      Sounds good to me, Joe. I made plain gnocci yesterday so next time it will be your version. Thanks for the recipe.