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Photo of Creamy gnocchi with bacon and spinach by WW

Creamy gnocchi with bacon and spinach

Total Time
35 min
20 min
15 min
Using a combination of milk and sour cream in the white sauce means you dont miss out on any of the creaminess.


Olive oil

2 tsp

Shortcut bacon

125 g, thinly sliced

Brown onion

1 medium, finely chopped


1 clove(s), crushed


3 tsp

Skim milk

1 cup(s)

Chicken stock

2 cup(s)

Dried potato gnocchi

500 g


2 medium, cut into 1cm pieces

Baby spinach

100 g

Extra light sour cream

2 tbs

Fresh flat-leaf parsley

2 tbs, finely chopped

Grated parmesan cheese

2 tbs

Biscuits, savoury, wheat, low-fat

3 individual, crushed


  1. Heat oil in a large non-stick frying pan over medium heat. Cook bacon, onion and garlic, stirring, for 5 minutes or until softened.
  2. Meanwhile, combine cornflour and milk in a medium jug. Add milk mixture and stock to bacon mixture and bring to the boil. Boil, stirring, for 1–2 minutes or until mixture has thickened.
  3. Add gnocchi. Reduce heat and simmer, uncovered, for 5 minutes or until gnocchi is just tender. Add zucchini and spinach for the last minute of cooking. Remove from heat and add sour cream. Stir until smooth and combined.
  4. Serve gnocchi sprinkled with parsley, parmesan and crackers.


SERVING SUGGESTION: Mixed salad leaves, drizzled with lemon juice. TIP: This recipe is best made close to serving so the gnocchi doesn’t overcook.