HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCreamy Bacon & Mushroom Gnocchi
Creamy Bacon & Mushroom Gnocchi

Creamy Bacon & Mushroom Gnocchi

with Parmesan Cheese

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Have you tried pan-frying gnocchi? It becomes soft in the middle and a little bit crispy on the outside – in other words, totally irresistible! Give it a whirl and then smother it in this sumptuous bacon and mushroom cream sauce. Perfection!


Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time40 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 unit

brown onion

2 clove


1 packet

diced bacon

¾ packet



1 packet

button mushrooms

½ bottle

pure cream


1 packet

grated Parmesan cheese


1 bag

baby spinach leaves

Not included in your delivery


olive oil

20 g


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3740 kJ
Fat54.5 g
of which saturates30.7 g
Carbohydrate70.9 g
of which sugars7.6 g
Dietary Fibre0 g
Protein27.6 g
Cholesterol0 mg
Sodium1790 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Finely chop the brown onion. Finely chop the garlic (or use a garlic press). Thinly slice the button mushrooms.


In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the diced bacon and cook until browned, 6-7 minutes. Transfer to a plate.


Return the pan to a medium-high heat with a generous drizzle of olive oil. When the oil is hot, add the gnocchi (see ingredients list) in a single layer and fry, tossing occasionally, until golden, 6-8 minutes. Season with a pinch of salt and pepper. Transfer to the plate with the bacon.

TIP: Add more olive oil if the gnocchi is sticking to the pan. TIP: If the gnocchi doesn't fit in a single layer, fry in batches until golden!


Return the pan to a medium-high heat. Add the onion and cook, stirring, until softened, 5 minutes. Add the garlic and cook until fragrant, 1 minute. Add the sliced mushrooms and butter and cook until the mushrooms are browned and softened, 7-8 minutes.


Reduce the heat to low and stir through the pure cream (see ingredients list), grated Parmesan cheese and baby spinach leaves. When the cream is heated through, return the bacon and gnocchi to the pan and stir to combine. Season to taste with salt and pepper.


Divide the creamy bacon and mushroom gnocchi between bowls.