Creamy Garlic Mushroom and Bacon Gnocchi For One

I love gnocchi, which is evident from the fact this is the 4th gnocchi recipe I’m adding to my blog now. It joins the likes of the Creamy Butternut Squash Gnocchi, Toulouse Sausage, Tomato and Garlic Gnocchi, and Creme Fraiche, Pesto and Sun-Dried Tomato Chicken Gnocchi that I’ve posted on here over the past year. And again demonstrates how versatile gnocchi can be, and that more people should be using it in place of pasta.

This creamy mushroom and bacon sauce would equally be great with tagliatelle, used as a base for a pie dish, or served as a steak sauce.. But make sure you try it with gnocchi first as it’s just delicious!


I’ve still not got round to making my own homemade fresh gnocchi…but I will one day! And if anyone has a easy recipe for it, please send it my way..

Serves 1, but makes enough sauce for 1-2 portions depending on how much sauce you want


  • 100-150g white or chestnut mushrooms, sliced
  • 1-2 rashers of bacon, roughly chopped
  • 1 garlic clove, finely chopped
  • 1/2 red onion, finely chopped
  • 1 tsp butter
  • 1 tsp flour
  • 1 tbsp red onion marmalade
  • 100ml chicken stock
  • 2 tbsp cream cheese
  • 200-250g fresh gnocchi


  1. Fry the mushrooms for 4-5 minutes until soft and cooked through, then set aside
  2. Melt the butter in a frying pan then add the onion, garlic and bacon. Cook for 3-4 minutes until the onion has softened and the bacon is cooked, then pour in the chicken stock and onion marmalade
  3. Mix the flour with a few tsp of cold water until you have a thick paste (a roux). Slowly add this to the pan, stirring constantly until it is all mixed in, and let it bubble away on a medium heat until it has thickened
  4. Turn down the heat, then stir in the cream cheese and season with some salt and pepper. If the sauce is too thick, add a splash of milk
  5. Return the mushrooms to the sauce and heat through for several minutes until they are warmed through
  6. Meanwhile, to a pan of boiling water add the gnocchi and cook for 2-3 minutes until they start to rise to the top of the pan and are slightly soft
  7. Drain the gnocchi and mix it into the sauce, then serve



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