If you’re craving a dish that feels like a warm hug on a plate, look no further than the Creamy Ricotta Gnocchi with Bacon, Pesto, and Marinara Sauces Recipe. This recipe brings together pillowy soft ricotta gnocchi tossed with crispy, smoky bacon, fresh vibrant pesto, and rich, comforting marinara sauce. It’s the kind of meal that’s perfect for sharing with loved ones or savoring on a cozy night in. Each bite offers a delightful balance of textures and flavors that meld into a truly memorable experience.
Ingredients You’ll Need
This recipe relies on simple, wholesome ingredients that contribute to its incredible taste and texture. Each one plays a vital role in creating those soft gnocchi pillows complemented by flavorful sauces and bacon crunch.
- Russet potatoes (2 lbs / 4 large): Ideal for fluffy, tender gnocchi due to their starchy nature.
- Large egg (1, beaten): Binds the dough while keeping it light and tender.
- All-purpose flour (1 1/2 cups plus 1/2 cup for dusting): Provides structure without weighing down the gnocchi.
- Salt (1 tsp plus more for boiling): Enhances every flavor, from the potatoes to the sauces.
- Black pepper (1/4 tsp): Adds a subtle warmth to the dough.
- Ricotta cheese (1/4 cup, drained): Delivers that creamy softness that elevates the gnocchi beautifully.
- Bacon: Crispy bites that add a smoky, savory pop.
- Sour cream: Optional topping to add tangy creaminess.
- Warm marinara sauce: A classic, rich tomato sauce seasoned and garnished with Parmesan.
- Pesto sauce: Fresh basil, pine nuts, garlic, and olive oil come together for a vibrant herbaceous punch.
How to Make Creamy Ricotta Gnocchi with Bacon, Pesto, and Marinara Sauces Recipe
Step 1: Prepare and Cook the Potatoes
Start by washing your russet potatoes thoroughly and piercing them evenly with a fork. You can bake them in the oven, air fryer, or even use an Instant Pot to speed things up. Bake or cook until the potatoes are tender and easily pierced with a knife. Let them cool just enough to handle before peeling off the skins. Slice each potato into quarters and press each portion through a potato ricer onto a clean working surface—this step is key to achieving the gnocchi’s signature fluffy texture.
Step 2: Combine Ricotta and Egg with the Potatoes
Drizzle the beaten egg evenly over your bed of riced potatoes. Dot the potatoes with small spoonfuls of ricotta cheese, which will add moisture and creaminess that translates into a soft and luxurious gnocchi dough. This delicate balance keeps the gnocchi light without falling apart.
Step 3: Mix the Dry Ingredients
Sprinkle salt and pepper into your measured all-purpose flour, then sift the mixture lightly over the potato and egg base. This ensures even distribution of seasoning and a smooth dough consistency once mixed.
Step 4: Form the Gnocchi Dough
Gather the mixture gently using your hands or a bench scraper. Knead lightly on a floured surface until the dough becomes soft, smooth, and just barely comes together. Be careful not to overwork it—you want to keep that airy texture, not dense or tough gnocchi.
Step 5: Shape the Gnocchi
Divide your dough into eight equal portions. Roll each portion on a generously floured surface into long, half-inch thick ropes. Cut these ropes into one-inch pieces and roll each over a fork or gnocchi paddle to create those classic ridges that help hold onto sauces beautifully. Place finished gnocchi on a baking sheet lined with parchment and dusted with flour to avoid sticking.
Step 6: Cook and Combine with Sauces
Boil a large pot of salted water and cook the gnocchi in batches—this helps maintain their delicate texture. When they float to the surface, cook for just one more minute and then scoop them out. Toss the hot gnocchi immediately into warm marinara or pesto sauce, or lightly sear in a skillet for an extra golden touch. Add crisp bacon pieces on top or underneath as you serve for a smoky finish.
How to Serve Creamy Ricotta Gnocchi with Bacon, Pesto, and Marinara Sauces Recipe
Garnishes
Finishing touches can elevate your gnocchi masterpiece to something truly special. Sprinkle fresh Parmesan over the marinara-tossed gnocchi, or add a few fresh basil leaves to complement the pesto’s intense flavor. Crispy bacon crumbles scattered over the top add an irresistible crunch and smoky kick. A dollop of sour cream can offer a pleasant tang to balance all those savory notes.
Side Dishes
This dish pairs wonderfully with crisp, fresh salads dressed simply with lemon and olive oil. Roasted or steamed seasonal vegetables add a lovely contrast, as does garlic bread for soaking up every last drop of sauce. For something heartier, a side of sautéed greens like spinach or kale adds earthiness and color.
Creative Ways to Present
For a dinner party, serve gnocchi in individual shallow bowls with sauces spooned elegantly over the top, garnished meticulously with bacon and herbs. You can arrange pesto and marinara in alternating swirls on a plate for a colorful presentation that wows visually and delights all taste buds. Offering bowls of each sauce separately lets guests mix and match, turning dinner into a fun interactive affair.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store cooked gnocchi in an airtight container with a bit of sauce to keep them moist. Refrigerate and consume within 2-3 days for the best texture and flavor.
Freezing
Uncooked gnocchi freeze beautifully. Place them in a single layer on a parchment-lined baking sheet and freeze until solid. Transfer them to a freezer-safe bag or container, and they’ll keep for up to 2 months. When ready to cook, no need to thaw—just boil them straight from the freezer, adding a minute or two to the cooking time.
Reheating
Reheat cooked gnocchi gently in a skillet with a splash of olive oil or warm them in the oven covered to prevent drying out. Avoid microwave reheating if possible, as it can make them gummy. Tossing them in hot sauce right before serving helps restore their original charm.
FAQs
Can I use frozen potatoes for this gnocchi recipe?
While fresh russet potatoes are best for a light, fluffy gnocchi, you can use frozen cooked potatoes if thawed and dried thoroughly. Avoid any excess moisture to prevent gummy dough.
What if I don’t have a potato ricer?
A potato masher can work in a pinch, but a ricer is recommended because it creates a finer, fluffier potato base, which is essential for delicate gnocchi.
Can I make this recipe dairy-free?
To make dairy-free gnocchi, substitute the ricotta with a plant-based creamy alternative and use oil or dairy-free butter instead of sour cream. The texture will be slightly different but still delicious.
How do I know when my gnocchi are done cooking?
Gnocchi float to the surface when they’re cooked through. Once they rise, give them an extra minute, then drain immediately to avoid overcooking.
What’s the best way to get crispy bacon for this recipe?
Cook bacon in a skillet over medium heat until browned and crisp, then drain on paper towels. You can also bake bacon in the oven on a wire rack for even crispiness without the mess.
Final Thoughts
Trust me, once you try this Creamy Ricotta Gnocchi with Bacon, Pesto, and Marinara Sauces Recipe, you’ll wonder why you ever settled for store-bought gnocchi. The tender texture, the rich combination of sauces, and the irresistible pop of bacon make it a heartfelt meal perfect for any occasion. Dive in, share it with friends or family, and enjoy every bite of this comforting culinary treasure.
Print
Creamy Ricotta Gnocchi with Bacon, Pesto, and Marinara Sauces Recipe
- Prep Time: 45 minutes
- Cook Time: 5 minutes
- Total Time: 50 minutes
- Yield: 8 to 8.5 servings
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
Description
This classic homemade gnocchi recipe yields soft, pillowy potato dumplings made from russet potatoes, ricotta cheese, and flour. Perfect for serving with warm marinara, pesto, or topped with bacon and sour cream, these tender gnocchi can be cooked quickly by boiling and finished with your choice of sauces. The recipe emphasizes gentle handling to keep the dough light and fluffy for the perfect texture.
Ingredients
Potato Gnocchi Dough
- 2 lbs russet potatoes (about 4 large)
- 1 large egg, beaten
- 1 1/2 cups all-purpose flour, plus 1/2 cup more for dusting (add more if potatoes are moist)
- 1 tsp salt
- 1/4 tsp black pepper
- 1/4 cup ricotta cheese (drained if liquid is present)
To Serve
- Bacon (cooked and crumbled, optional)
- Sour cream (optional)
- Warm marinara sauce (garnished with Parmesan)
- Pesto sauce
Instructions
- Prepare Potatoes: Wash the potatoes and pierce them all over with a fork. Bake or boil the potatoes until they are easily pierced with a fork. You may choose any method such as instant pot baked potatoes, air fryer baked potatoes, or oven-baked. Once cooked, let them cool until safe to handle. Peel the potatoes and cut each into 4 slices. Use a potato ricer to press one slice at a time onto a clean work surface.
- Add Egg and Ricotta: Drizzle the beaten egg evenly over the riced potatoes. Dot the surface with bits of ricotta cheese to distribute it throughout the dough.
- Mix Flour and Seasonings: Combine the salt and black pepper with the flour, then sift this mixture over the potato and egg mixture to evenly distribute.
- Form the Dough: Using a bench scraper or your hands, gently mix all ingredients together. Then use your hands to press the dough lightly, dusting your work surface and the dough with flour as needed. Knead just until the flour is incorporated and you have a soft, smooth dough. Avoid over-kneading to keep the dough light and fluffy.
- Shape the Gnocchi: Divide the dough into 8 equal portions. Generously flour your work surface and roll each portion into a long, 1/2-inch thick strip. Cut the strips into 1-inch pieces using a bench scraper or knife. Roll each piece over a floured fork or gnocchi paddle to create ridges. Place formed gnocchi on a parchment-lined, flour-dusted baking sheet in a single layer. Repeat with remaining dough, dusting with flour as needed.
- Cook the Gnocchi: Boil a large pot of salted water (about 1 1/2 tablespoons salt per half pot water). Cook gnocchi in 3-4 batches to avoid overcrowding. Stir gently to prevent sticking. When gnocchi float to the surface, cook for an additional 1 minute, then remove with a sieve and drain. Transfer immediately to your warm sauce or finish cooking briefly in a skillet if desired. Repeat until all batches are cooked.
Notes
- Use russet potatoes for best texture; avoid waxy potatoes.
- Do not over-knead the dough; it should remain soft and fluffy.
- Flour amounts may vary slightly depending on moisture of potatoes.
- Cooking gnocchi in batches prevents them from sticking together.
- Gnocchi can be served with marinara, pesto, or topped with bacon and sour cream for variety.
- Drain ricotta well to avoid extra moisture that can affect dough texture.
