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Cauliflower Gnocchi with Bacon and Quick Alfredo Sauce
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This cauliflower gnocchi with bacon and quick alfredo sauce recipe is one of my favorite ways to dress up a bag of Trader Joe’s cauliflower gnocchi. I always keep at least one bag in my freezer for a quick weeknight meal. I find it serves about two people for dinner. Rather than turning to a jarred sauce, I create one in just a few minutes with simple ingredients. For a quick version of Alfredo I simply sauté chopped garlic in butter then whisk in some cream. Once it has a chance to reduce slightly, I whisk in the freshly grated cheese and return the gnocchi to the pan. While authentic alfredo sauce is made with only butter and Parmesan I like consistency achieved with the cream. If this recipe hits the spot, you’ll definitely enjoy this creamy tomato and bacon pasta and this bucatini carbonara with bacon and peas.
Why You’ll Love This Recipe
- Quick and easy. Comes together in under 30 minutes, perfect for weeknights.
- Better than store-bought. Skip the jarred alfredo for a creamy homemade version.
- Minimal ingredients. Just a bag of Trader Joe’s cauliflower gnocchi and a few pantry staples.
What is Alfredo?
It’s not the jarred, clumpy sauce you often think of. While the most authentic version of alfredo is only made with butter and Parmesan cheese, this version is made with four ingredients:
- Butter
- Garlic
- Cream
- Parmesan cheese
Key Ingredients in This Recipe
- Cauliflower gnocchi – This cauliflower gnocchi is a great way to sneak in extra vegetables. It’s made with a combination of cauliflower, cassava flour, potato starch, olive oil and salt. Rather than cooking the gnocchi in boiling water, I prefer to pan fry it in a bit of oil (or in this case a bit of the rendered bacon fat). Since the base of this gnocchi is cauliflower and not potatoes, it tends to break apart more easily in water. I find it at Trader Joe’s though brands like Green Giant also sell cauliflower gnocchi.
- Bacon – The bacon adds a salty flavor and a satisfying contrast of texture and a bit of protein to this recipe.
- Peas – The vibrant spring vegetable is a fresh contrast to the fatty bacon. I keep a bag of frozen peas in my freezer to add quick vegetables to any meal. If using fresh peas rather than frozen, let them sauté a little longer.
- Garlic – Minced cloves are sautéed in butter to mellow the garlic and infuse the sauce with flavor. Mincing the garlic allows it to blend seamlessly into the sauce.
- Cream – A bit of heavy cream can go a long way! I like keeping heavy cream stocked in my fridge because it lasts longer than many other dairy products. It’s simmered with butter and garlic and emulsified with Parmesan cheese to create a simple Alfredo sauce.
- Parmesan – Parmesan-Reggiano is definitely one of my favorite cheeses. It’s a hard cow’s milk cheese aged for different lengths of time. I’d recommend buying a roughly cut piece of wrapped cheese from the grocery store – it’s typically a higher quality cheese. In this recipe I’d recommend grating it just before adding to the pasta to get the smoothest sauce possible.
A full ingredient list with exact amounts can be found in the recipe card below.
Swaps and substitutions
The best part about this recipe is that it’s flexible and can be modified based on whatever you may have in the fridge or freezer.
- Substitute the cauliflower gnocchi with your favorite pasta shape or with potato gnocchi.
- While I typically have a package of bacon in the fridge, another salty cured meat like guanciale or pancetta also works well (more similar to a carbonara).
- Have some handfuls of spinach? Great, add it in after sautéing the peas.
- The chives can be omitted based on availability.
How to Use Regular Potato Gnocchi
If using regular potato gnocchi, I recommend boiling rather than pan-frying it. Bring a large pot of water to a rolling boil and add the gnocchi. Cook until they rise to the top, about 3 minutes.
How to Make Cauliflower Gnocchi with Bacon and Quick Alfredo Sauce (Step-by-step)
Add the bacon to a large sauté pan, and cook over medium heat until the fat has rendered and the bacon is crispy, about 5 minutes. Remove the bacon to a bowl, cover and set aside.
Return the pan to heat, reserving about 2 tablespoons (24g) of the rendered bacon fat. Add the cauliflower gnocchi and cook, stirring occasionally, until the gnocchi are crispy all over, about 6 to 8 minutes.
Remove the gnocchi to a bowl and set aside. Return the pan to medium heat, add the butter and allow to melt. Add the peas, sautéing until thawed and tender, about 3 minutes. Add the garlic and cook until fragrant.
Add the cream to the pan, cooking and stirring occasionally, until the cream reduces slightly, about 5 minutes. Gradually add the cheese, stirring constantly until it’s blended completely into the sauce.
Return the gnocchi and bacon to the pan, stirring to combine. Divide among serving bowls and garnish with additional cheese and the chives.
How to Reheat Cream Sauce
Cream sauces separate when they are reheated, leaving you with butter and a pile of cheese. I recommend reheating your pasta in a pan instead. Add the leftovers to a sauté pan and heat over medium-low heat, stirring occasionally. Then add an additional ¼ cup (60g) heavy cream, stirring to combine. Add an additional ¼ cup (22g) of Parmesan cheese, stirring to combine.
FAQ – Frequently Asked Questions
Yes! Simply leave out the bacon for a vegetarian version, or swap it with sautéed mushrooms for a similar savory bite.
No. For the best texture, simply cook it straight from frozen in a hot skillet. This gives the gnocchi a golden, crisp exterior while keeping the inside pillowy.
You can, but the homemade sauce is worth the extra 5 minutes. It’s creamier, fresher, and much more flavorful.
While I add peas so that you have some veggies in there you can pair it with a simple green salad, roasted vegetables, or garlic bread for a complete meal.
It has a similar pillowy texture, but a slightly different flavor. The creamy alfredo and smoky bacon help make it taste just as indulgent as traditional pasta.
Other Recipes to Try
If you enjoy this cauliflower gnocchi with quick Alfredo sauce recipe, give these a try:
Made this dish? Be sure to rate the recipe and drop a comment below! Your feedback means everything (and helps others find it too)!
Cauliflower Gnocchi with Bacon and Quick Alfredo Sauce
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Ingredients:
- ½ pound applewood smoked bacon
- 1 (12-ounce ) package cauliflower gnocchi
- 3 tablespoons unsalted butter
- 1 cup frozen peas
- 3 cloves garlic, minced
- ½ cup heavy cream
- ½ cup freshly grated Parmesan cheese
- 1 tablespoon diced chives
Instructions:
- Add the bacon to a large sauté pan, and cook over medium heat until the fat has rendered and the bacon is crispy, about 5 minutes. Remove the bacon to a bowl, cover and set aside.
- Return the pan to heat, reserving about 2 tablespoons (24g) of the rendered bacon fat. Add the cauliflower gnocchi and cook, stirring occasionally, until the gnocchi are crispy all over, about 6 to 8 minutes.
- Remove the gnocchi to a bowl and set aside. Return the pan to medium heat, add the butter and allow to melt. Add the peas, sautéing until thawed and tender, about 3 minutes. Add the garlic and cook until fragrant.
- Add the cream to the pan, cooking and stirring occasionally, until the cream reduces slightly, about 5 minutes. Gradually add the cheese, stirring constantly until it’s blended completely into the sauce.
- Return the gnocchi and bacon to the pan, stirring to combine. Divide among serving bowls and garnish with additional cheese and the chives.
Notes:
Nutrition:
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Another great recipe!! SO TASTY!!