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Zucchini, Bacon and Olive Gnocchi

This Zucchini, Olive and Bacon Gnocchi Recipe is perfect for dinner when the last thing you feel like doing is cooking. It takes about 10 minutes to make and you can substitute any of the ingredients for other vegetables or bits and pieces you have in the fridge that need to be used up. You can also sub out the gnocchi for a different type of pasta if you’d prefer.

It’s the perfect quick and easy pasta recipe for a midweek dinner. Or, if you want to make it extra special, you can try your hand at making your own Homemade Gnocchi!

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Zucchini, Olive and Bacon Gnocchi

Ingredients

The full ingredients and quantities are on the recipe card at the bottom of the page, but here is what you’ll need:

Gnocchi – You can use store bought or homemade, or you can substitute it for another type of pasta.

Bacon – Use more if you’d like, or try another meat like ham or chicken instead.

Zucchini – You can use any vegetable you want here, I just had zucchinis on hand when I made this.

Onions – I used brown onion, but you can use red or white onions or shallots.

Garlic – Feel free to use more if you want, or leave it out if you’re not a fan.

Tomato – If you can’t get your hands of ripe tomatoes, use ½ tin of tomato instead.

Cream – You can use any type or a splash of milk for a lighter option – it just helps to emulsify the sauce.

Olives – I love olives but they seem to be quite divisive, so if you don’t like them, just skip them.

How Do You Make This Zucchini, Olive and Tomato Gnocchi Recipe?

STEP 1
Begin by preparing all of your ingredients because once you start cooking, you will need to work pretty quickly.

STEP 2
Bring a small pot of salted water to the boil and add you butter to another pan over medium heat and let that begin to sizzle.

STEP 3
Add your onions, garlic and bacon with a pinch of salt and sweat for a few minutes until translucent.

diced Onion and Bacon in a frypan
diced Onion and Bacon in a frypan

STEP 4

Add your diced zucchini, give that a toss for a minute then add the tomatoes and olives.

diced Zucchini, onion and bacon in a frypan
diced Zucchini, onion, olives, tomato and bacon in a frypan

STEP 5

Drop your gnocchi into the boiling water and cook for a minute or until they begin to float to the surface.

Gnocchi boiling
Gnocchi boiling

STEP 6

Once your gnocchi are cooked, transfer them straight to the pan with a slotted spoon.

gnocchi with diced Zucchini, onion, olives, tomato and bacon in a frypan
Pasta water being added to gnocchi sauce

STEP 7

Add a few tbsp of the pasta cooking water and the cream and mix everything so the gnocchi are nicely coated in a glossy sauce.

gnocchi with diced Zucchini, onion, olives, tomato and bacon in a frypan
Zucchini, Olive and Bacon Gnocchi

STEP 8

Transfer to a plate and serve.

Zucchini, Olive and Bacon Gnocchi
Zucchini, Olive and Bacon Gnocchi

What To Do With Any Leftovers

Any leftovers of this gnocchi will last nicely for 3-5 days in an airtight container in the fridge.

A microwave will work perfectly to reheat the leftovers. If you don’t have a microwave, you can also reheat it on the stove. If it looks a little bit dry, add a splash of chicken stock to loosen up the sauce again.

Can I Make The Gnocchi Myself?

You sure can, and it’s actually really easy too! You can find out how to so here:

HOW TO MAKE HOMEMADE GNOCCHI

Recipe

Zucchini, Olive and Bacon Gnocchi

Gnocchi with Zucchini, Olives and Bacon

This Zucchini, Olive and Tomato Gnocchi Recipe is perfect for dinner when the last thing you feel like doing is cooking. It takes about 10 minutes to make and you can substitute any of the ingredients for other vegetables or bits and pieces you have in the fridge that need to be used up. You can also sub out the gnocchi for a different type of pasta. 
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Servings: 2
Course: Main Course
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 2 tsp Butter
  • 1 Onion diced
  • 2 cloves Garlic minced
  • 2 rashers Bacon diced
  • 1 medium Zucchini diced
  • 2 Tomatoes diced
  • 2 Kalamata olives sliced
  • 250 g Gnocchi homemade or store bought
  • 1 tbsp Thickened cream

Method
 

  1. Begin by preparing all of your ingredients because once you start cooking, you will need to work pretty quickly.
  2. Bring a small pot of salted water to the boil and add you butter to another pan over medium heat and let that begin to sizzle.
  3. Add your onions, garlic and bacon with a pinch of salt and sweat for a few minutes until translucent. 
  4. Add your diced zucchini, give that a toss for a minute then add the tomatoes and olives.
  5. Drop your gnocchi into the boiling water and cook for a minute or until they begin to float to the surface.
  6. Once your gnocchi are cooked, transfer them straight to the pan with a slotted spoon.
  7. Add a few tbsp of the pasta cooking water and the cream and mix everything so the gnocchi are nicely coated in a glossy sauce. 
  8. Transfer to a plate and serve.

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Hey! I’m Montana...

Mon Mack Food is my little space to share my passion for food. It is also a place to document the recipes I’ve created while cooking for friends and family! While it is now just a hobby, my absolute dream is to build this project into something I can one day call my job 🙂

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