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The busier I get, the more I’m looking for one-pot meals that I can literally throw on the stove, cook, eat, put away the leftovers in and reheat later on.

Time has been a struggle for me lately. With deciding to do more with my blog and focusing on my youtube channel, and that little thing called a full-time job, It feels like every moment of the day is already scheduled.

I still want to make delicious meals and keep my family healthy.

I think we all want that same thing. And I hope this recipe makes things a little easier for you too.

But first, some basics answered!

What is gnocchi?

Gnocchi is an Italian dumpling kind of pasta. It’s dense, with a little bit of chew. Overall, it’s a satisfying type of pasta, and goes great with herb-based sauces, soups, or just plain.

They are typically made with potatoes and dented over a fork so they hold whatever beautiful sauce you pair with it.

They are a simple pasta to make at home!

Should I do store-bought, or make my own?

Making your own gnocchi isn’t difficult, but you can find them in just about any store. For this recipe, I used potato-based gnocchi that I found at the store.

It made my dinner incredibly easy, and I didn’t have to scratch make everything.

Is gnocchi gluten-free?

It’s possible to make gluten-free gnocchi.

White rice flour is a good substitute for the all-purpose flour in the recipe. You can always purchase gluten-free varieties if you go the pre-packaged route.

Step by step – how to make gnocchi in truffle cream sauce

Start by chopping up 3 cloves of garlic and a 1/4 cup of basil. They can be roughly chopped. Set aside.

Then, cube your bacon and fry it in a pan on medium-high heat until it’s crispy and cooked through. Set it aside on a paper towel to drain any excess grease.

Add your herbs back into the pot and cook down until your garlic looks golden.

Turn your heat down. Pour in your heavy cream, truffle balsamic and olive oil. stir and give the ingredients about 5 minutes to simmer together.

Add in your gnocchi and cook according to the package (mine specified 2-3 minutes). You’ll know they fully cooked when you pierce them and they have an even color and texture. If in doubt 2-4 minutes is the rule of thumb.

The cream sauce will start to thicken because of the starches from the pasta. You want that deliciousness!

Turn off your heat, and top with bacon and a little bit of fresh basil. You can also grate in some Parmigiano Reggiano.

Check out the full recipe below, and make sure to pin it for later. I hope you enjoy!

One-pot gnocchi in truffle cream sauce (easy recipe)

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4.8 from 6 reviews

• Author: Mila Clarke Buckley
• Total Time: 18 minutes
• Yield: 16 servings 1x

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Description

A delicious, creamy, and rich gnocchi recipe that can be eaten alone, or paired with a perfect protein of your choice. 

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Ingredients

Units USM Scale 1x2x3x

• 17 ounces of pre-made gnocchi pasta
• 4 slices of bacon
• 3 cloves of garlic
• 1/4 cup fresh basil + 2-3 leaves for sprinking at the end
• 1 teaspoon olive oil
• 1 teaspoon truffle balsamic
• Salt and pepper to taste
• 1 cup heavy cream
• optional: grate in fresh parmigiano reggiano cheese

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Instructions

1. Start by chopping up 3 cloves of garlic and a 1/4 cup of basil. They can be roughly chopped. Set aside.
2. Then, cube your bacon and fry it in a pan on medium-high heat until it’s crispy and cooked through. Set it aside on a paper towel to drain any excess grease.
3. Add your herbs back into the pot and cook down until your garlic looks golden.
4. Turn your heat down. Pour in your heavy cream, truffle balsamic and olive oil. stir and give the ingredients about 5 minutes to simmer together.
5. Add in your gnocchi and cook according to the package (mine specified 2-3 minutes). You’ll know they fully cooked when you pierce them and they have an even color and texture. If in doubt 2-4 minutes is the rule of thumb.
6. The cream sauce will start to thicken because of the starches from the pasta. You want that deliciousness!

7. Turn off your heat, and top with bacon and a little bit of fresh basil. You can also grate in some Parmigiano Reggiano.

Notes

1. This recipe is best served alongside chicken. It’s SO rich, but delicious. 
2. If you don’t have truffle balsamic, it’s okay. Regilar balsamic vinegar will do just fine, or you can leave it out if you don’t want the acidity. 

• Prep Time: 3
• Cook Time: 15
• Category: Dinner
• Method: Stovetop
• Cuisine: Italian

Nutrition

• Serving Size: 1/4 cup
• Calories: 137
• Sugar: 0.6 g
• Sodium: 305.3 mg
• Fat: 8.4 g
• Carbohydrates: 12.8 g
• Fiber: 0 g
• Protein: 2.7 g
• Cholesterol: 21.4 mg