Recipe: Gnocchi with Spinach, Bacon, and Blue Cheese
If the thought of crispy bacon and the pungent bite of blue cheese makes you smile with delight, then this recipe belongs in your meal plan. File it under
“pasta night” and, most importantly, nights you’re craving something really delicious and comforting but have about 30 minutes to pull dinner together. With a package of gnocchi, a few strips of bacon, some blue cheese, and a handful of spinach, this is the recipe that hits the table fast and leaves you feeling totally victorious — and full.
A 5-Ingredient Pasta Dinner in Under 30 Minutes
Dried spaghetti and a jar of marinara is a fine pasta-night fallback, but with five ingredients and a little extra effort, you could be plunging your fork into a bowl of pillowy gnocchi in under 30 minutes. Salty bacon not only boosts the flavor, but also adds a welcome, crispy contrast to the soft pasta, while the mess of spinach brings just the right amount of freshness and balance. For sauce, this recipe leans on chicken broth and cooking water from the gnocchi. Together with the crumbled blue cheese tossed in at the end, they create a light and creamy sauce.
Gnocchi with Spinach, Bacon, and Blue Cheese
- 6 slices
bacon (about 6 ounces)
- 1 pound
fresh, shelf-stable, or frozen gnocchi
- 1/2 cup
low-sodium chicken broth
- 2 cups
packed baby spinach (about 2 ounces)
- 1/2 cup
crumbled blue cheese
Cook the bacon over low heat in a large cast iron skillet, flipping halfway through, until the fat has rendered out and the bacon is crispy, about 10 minutes. Transfer the bacon to a paper towel-lined plate. Once cool, crumble the bacon. Drain all but about 1 tablespoon of the fat from the pan.
Meanwhile, bring a large pot of salted water to a boil. Add the gnocchi and cook according to the package instructions. Reserve 1/2 cup of the pasta water, then drain.
Add the gnocchi to the skillet over medium-high heat and cook, stirring occasionally, until golden-brown, 1 to 2 minutes. Add the reserved pasta water, broth, and spinach, and cook, stirring until the spinach is wilted, about 1 minute. Remove the pan from the heat. Add the cheese and reserved bacon and stir to combine.
Storage: Leftovers can be stored in an airtight container for up to 3 days.