Gnocchi with Corn, Mushrooms and Bacon

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
This rich, delicious and simple weeknight dinner is all about building up different layers of flavor, first by cooking the bacon and then by adding the mushrooms and corn in the rendered bacon fat until they are browned and crisp. When preparing your gnocchi, it is very important to add some of the cooking water to your sauce. Doing so prevents the gnocchi from sticking and also keeps them from drying out.



  1. Bring a large pot of salted water to a boil. Meanwhile, heat the olive oil in a dutch oven or other large wide pot over medium-high heat. Add the bacon and cook, stirring occasionally, until lightly browned, about 3 minutes. Add the mushrooms, season with salt and cook, stirring, until tender and lightly browned at the edges, 3 to 5 minutes. Add the corn, season with salt and cook, stirring occasionally, until crisp-tender, about 3 minutes. Stir in the white and light green scallion parts, season with salt and pepper and keep warm over low heat.
  2. Add the gnocchi to the boiling water and cook as the label directs. Reserve 1 1/4 cups cooking water, then drain. Add 1 cup cooking water and the butter to the pot with the cooked vegetables. Increase the heat to medium and cook, stirring and scraping up the bottom of the pot, until the butter melts and a light brown sauce forms, about 30 seconds.
  3. Add the gnocchi to the pot with the vegetables and stir to coat, adding more cooking water, 1 tablespoon at a time, if it seems dry. Stir in the Parmesan and season with salt and pepper.
  4. Divide the gnocchi among shallow bowls. Top with more Parmesan and the dark green scallion parts.