Gnocchi with pancetta, spinach & Parmesan cream

Gnocchi with pancetta, spinach & Parmesan cream

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(26 ratings)


Serves 4
These versatile Italian dumplings take only minutes to cook- serve with a creamy cheese sauce, greens and bacon

Nutrition and extra info

Nutrition: per serving

  • kcal500
  • fat32g
  • saturates14g
  • carbs37g
  • sugars2g
  • fibre3g
  • protein13g
  • salt2.2g


  • 500g pack gnocchi



    An Italian dumpling made with semolina or flour and potatoes, cooked and eaten in much the same…

  • 1 garlic clove, sliced
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 100ml double cream
  • freshly grated nutmeg



    One of the most useful of spices for both sweet and savoury

  • 130g pack smoked pancetta cubes



    Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…

  • 100g spinach



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • zest ½ lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 25g parmesan, grated, plus extra for serving



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 25g toasted pine nut


  1. Cook the gnocchi following pack instructions, then drain. Meanwhile, heat 1 tsp of the oil in a small pan and fry the garlic, then add the cream and a good grating of nutmeg. Put to one side.

  2. Heat 2 tsp of the remaining oil in a frying pan and cook the pancetta until crisp. Add the gnocchi and fry until it starts to turn golden, adding a little more oil if it begins to stick. Stir in the spinach, lemon zest and seasoning.

  3. Stir the Parmesan into the cream sauce. Spoon the gnocchi onto plates, drizzle over the sauce and scatter with pine nuts. Serve with extra Parmesan.

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Comments, questions and tips

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19th Oct, 2018
Lovely quick meal for midweek when I'm busy. I left out the lemon but added cherry tomatoes halved when I added the spinach. The quantity fed 2 adults and a child. Will be making again.
31st Jan, 2017
Delish! Agree could only feed four people if you had extra bread, salad etc. We ate a pack of gnocchi between two! I added the lemon zest to the cream not the gnocchi so it flavours the cream and it was delish. The toasted pinenuts over the top added a lovely texture so I would add if you have them. Cheap quick midweek meal that looked restaurant quality!
6th Jul, 2015
Taste great using a classic combo spinach and bacon. However it is way too rich and also too many elements competing with each other. Texture wise the pine nuts don't really go well with soft gnocchi and spinach. I would leave out the pine nuts, nutmeg, lemon and only use a little bit of cream or milk/cream cheese. Keep the recipe a lot simpler (more rustic Italian).
13th Jun, 2015
Delicious but rich!! Made this with bacon lardons instead because that was all I had in stock, and found it was quite salty for my personal buds, but still went down well! Will reduce this next time. Left out the lemon also as I 'm not a great fan at times. Crusty bread with this is a must! Will defo make this again with a couple of small tweaks!! mmmmmm!
11th Jun, 2015
Can you freeze this? I would like to make it but it's only me to cook for as hubby is away.
11th Sep, 2014
Thoroughly enjoyed this recipe. Read the comments and doubled the ingredients apart from the spincach, for four of us. Missed out pine nuts, lemon and nutmeg but it still tasted lovely. Have made this on several occasions.
8th Aug, 2014
We loved this supper dish. Agree the portion size would be a bit small for 4. There were 3 of us and I could have eaten more! Next time I would fry the gnocchi separately and then add as my bacon was a bit overdone before the gnocchi were anywhere near browned. Will definitely be doing this one again. Delicious.
18th Nov, 2013
Didn't have any pancetta so skinned and cubed some chorizo and fried it gently to let the oil run before adding the gnocchi, spinach etc. I omitted the nutmeg and the pine nuts but it still tasted really good.
18th Oct, 2013
Really lovely but v filling! I'd mix it all together in the pan .....lovely :)
9th Sep, 2013
I accidentally added too much lemon juice, but it was still yummy!


Catriona Bolger's picture
Catriona Bolger
9th Jul, 2020
how well will this reheat for lunch the next day?
lulu_grimes's picture
9th Jul, 2020
Hi, It should reheat ok. If when you make it you put the bit you want to keep straight into a container and then add the cream you can keep the pine nuts to add when you have reheated. I hope this helps, Lulu
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