This creamy pancetta gnocchi is an ideal holiday dish—cozy, comforting and cooked in one pot. It’s rich with Parmesan and sun‑dried tomatoes and comes together quickly for a super delicious meal.
Special, slightly fancy gnocchi to brighten your holiday week.
This creamy gnocchi features crispy pancetta, plenty of garlic, Parmesan and tangy sun‑dried tomatoes. It’s comforting, flavorful and surprisingly simple to make.
The best part: it’s made all in one pot. The sauce is prepared in the pan, then the gnocchi goes straight into the sauce to cook for just a few minutes. The gnocchi helps thicken the sauce slightly, creating a silky, indulgent finish. The result tastes elegant but requires minimal fuss.
I first tasted this style of gnocchi at a restaurant my dad loves while on vacation in Boyne City. Everything on the menu looked amazing, and I picked the gnocchi—a creamy plate with pancetta and sun‑dried tomatoes. It was irresistible and instantly inspired me to recreate it at home.
That restaurant version was fantastic, and this recipe is my simplified take: rich and indulgent, but easy to prepare.
This dish feels special—perfect for holidays, birthdays, or any night you want an elevated comfort meal. A big green salad alongside is recommended to balance the richness.
Despite the “fancy” vibe, the ingredient list is short and approachable:
- Potato gnocchi
- Diced onion and minced garlic
- Chopped sun‑dried tomatoes (patted dry)
- Dry white wine
- Diced pancetta
- Heavy cream
- Parmesan cheese
- Fresh basil for garnish
These flavors pair beautifully for a warm, cozy bowl—perfect for a night with twinkling lights and good company. It really is a big hug in a bowl.
Creamy Pancetta Gnocchi
Pancetta and Sun Dried Tomato Christmas Gnocchi
4
people
15 mins
25 mins
40 mins
Ingredients
- 4 ounces diced pancetta
- ½ sweet onion, diced
- 3 garlic cloves, minced
- Kosher salt and pepper, to taste
- ½ cup chopped sun‑dried tomatoes, patted dry
- ½ cup dry white wine
- 1 ½ cups heavy cream
- 16 ounces uncooked potato gnocchi
- ½ cup grated Parmesan cheese
- Fresh basil, for garnish
Instructions
- Heat a large skillet or saucepan over medium‑low. Add the pancetta and cook until some fat has rendered but it’s not fully crisp. Stir in the diced onion and garlic and cook, stirring often, until the onion is soft and the pancetta is fully crispy, about 6 to 8 minutes.
- Stir in the sun‑dried tomatoes and cook for about 5 minutes. Season with a pinch of salt and freshly cracked black pepper. Pour in the white wine to deglaze the pan, scraping up any browned bits.
- Add the heavy cream and bring the mixture to a gentle simmer. Stir in the gnocchi, cover the pan and cook for about 5 minutes, stirring once or twice. Remove the lid and check the gnocchi; if still firm, cook 1–2 minutes longer until tender.
- When the gnocchi are cooked through, stir in the Parmesan until melted and the sauce is creamy. Add a splash more cream if needed to reach your desired consistency.
- Serve immediately topped with torn fresh basil and more cracked black pepper.
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Perfect pillows of gnocchi—simple to make and wonderfully satisfying.