Pepper Boursin, Bacon & Broccoli Gnocchi

Cracked black pepper Boursin, bacon and broccoli gnocchi is a match made in heaven because it balances rich, creamy cheese and smoky bacon with earthy broccoli and sharp black pepper. Each ingredient adds something special to this ‘comfort food’ meal.

• Crispy bacon provides a savory crunch that cuts through heavy cream.
• Roasted or charred broccoli adds a slight bitterness and firmness that contrasts with soft potato dumplings.
• Sharp cracked black pepper warms up the rich dairy and lifts the overall flavor profile.
• Pillowy potato dumplings feature microscopic ridges or pockets that catch the coarse flakes of black pepper and thick cream, ensuring a balanced bite every single time.

Boursin cheese is highly popular for making gnocchi because it acts as an instant, all-in-one gourmet cream sauce. Instead of spending time building a separate roux, béchamel, or heavy cream reduction, you can simply melt a block of Boursin into the hot pan or baking dish to achieve a luxurious, velvety texture.

This specific skillet and tray-bake style gnocchi became a ‘go to’ meal around late 2023 and mid-2024 as a quick 30-minute weeknight dinner trend.

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Pepper Boursin, Bacon & Broccoli Gnocchi

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Course

Main Dish

Cuisine

Italian

Keyword

Cracked black pepper Boursin, bacon & broccoli gnocchi

Servings

MetricUS Imperial

Ingredients

• 250 gm broccoli florets,
• 1 Tbsp olive oil
• 1/4 tsp EACH salt & pepper
• 150 gm bacon, diced
• 2 small shallots
• 250 gm fresh mushrooms, sliced
• 3/4 cup chicken broth, low sodium
• 150 gm Cracked Black Pepper Boursin cheese, room temperature
• 1/4 cup half & half cream
• 20 gm Parmesan cheese, grated
• 500 gm gnocchi, uncooked
• 1 Tbsp fresh parsley, finely chopped

Course Main Dish Cuisine Italian Keyword Cracked black pepper Boursin, bacon & broccoli gnocchi Servings MetricUS Imperial Ingredients 250 gm broccoli florets, 1 Tbsp olive oil 1/4 tsp EACH salt & pepper 150 gm bacon, diced 2 small shallots 250 gm fresh mushrooms, sliced 3/4 cup chicken broth, low sodium 150 gm Cracked Black Pepper Boursin cheese, room temperature 1/4 cup half & half cream 20 gm Parmesan cheese, grated 500 gm gnocchi, uncooked 1 Tbsp fresh parsley, finely chopped

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Preheat the oven to 400 F.
2. Add the broccoli to a small baking tray & toss with 1 tbsp olive oil & 1/4 tsp salt & pepper. Roast in the oven for ABOUT 15-18 minutes, or until LIGHTLY charred & fork tender.
3. Add the bacon to a large pan over medium heat & fry until crispy. Remove the bacon & place to one side, leaving the excess drippings in the pan. Add the shallots & mushrooms. Fry until mushrooms have released their moisture & shallots are tender-crisp.
4. Pour in the broth then stir in the Boursin until it melts. Stir in the cream & parmesan, then gently simmer for a couple of minutes until the sauce begins to thicken.
5. During this time bring a large pot of salted water to a boil. Add the gnocchi & cook for 1 minute, then use a slotted spoon to transfer it into the sauce. Stir to coat the gnocchi in the sauce, then stir in the bacon & broccoli. Turn the heat to low; gently stir for another minute or so until the sauce re-thickens. If it over-thickens at any point just stir in a splash of the leftover gnocchi water.
6. Check for seasoning & adjust if needed, then serve with fresh parsley if you desire.