Bacon, parsnip and chestnut gnocchi recipe

  • Serves 4
  • 45 mins to prepare and 2 hrs and 20 mins to cook
  • 809 calories / serving
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Homemade gnocchi is a great way of impressing friends and family. Here SORTED Food pair fluffy gnocchi with a bacon, parsnip, chestnut and cider sauce – a classic comfort food dish that you'll keep coming back to.

Preheat the oven to gas 6, 200°C, fan 180°C. Prick the potatoes with a fork, place on a baking tray and cook for 1 1/2 hours or until cooked through. Set aside to cool.

While the potatoes are cooking, make the garnish by putting the bacon rashers on a rack in a grill pan and cooking alongside the potatoes for 10-15 minutes (depending on how thick the bacon is) until golden and crisp. Drain on kitchen paper.

Put half the bacon rashers in a food processor and blitz to a crumb. Set aside. Cut the cooled potatoes in half, then scoop out the flesh and push through a fine metal sieve into a bowl (or use a ricer if you have one) until you have 400g (13oz) of fluffy mash.

Crack the egg into the potato, and then add the Parmesan, flour, salt and thyme. Beat to combine evenly into a soft dough (this shouldn’t take more than a minute, don’t overwork it).

On a floured surface, roll the dough into sausage shapes measuring 2cm (1in) in diameter. Cut into pieces 2cm (1in) across and squash a little with the back of a fork. Put the dough on a tray under clingfilm while you make the rest of the gnocchi – you’ll want between 15-20 per person.

To make the sauce, fry the bacon lardons in a large pan with the olive oil for a few minutes until golden. Add the onion and garlic and cook over a gentle heat for 5 minutes until softened. Add the parsnips, chestnuts, stock and cider. Heat to a simmer and cook with a lid on for 25 minutes. Transfer the sauce to a food processor and blitz until smooth. Add the cream, and season to taste.

Bring a large pan of salted water to the boil. Cook the gnocchi in the boiling water for a couple of minutes until they are all floating, then scoop out and drain in a colander.

Serve the gnocchi with the parsnip sauce ladled over. Garnish with smoky bacon crumb, one rasher of crispy bacon and an extra sprig of fresh thyme.

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Recipe taken from the SORTED Food recipe collection.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 3 baking potatoes
  • 1 egg
  • 50g Parmesan, grated
  • 175g plain flour
  • pinch salt
  • 1 tbsp chopped thyme leaves
  • For the sauce

  • 100g (3 1/2oz) smoky bacon lardons
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 3 parsnips, roughly chopped
  • 175g (6oz) cooked chestnuts, roughly chopped
  • 400ml chicken stock
  • 400ml (13fl oz) cloudy apple cider
  • 100ml (3 1/2oz) double cream
  • For the garnish

  • 8 rashers streaky bacon
  • small handful thyme sprigs
  • Energy 3390kj 809kcal 40%
  • Fat 35g 50%
  • Saturates 16g 80%
  • Sugars 16g 18%
  • Salt 3.7g 62%

of the reference intake
Carbohydrate 96.5g Protein 25.5g Fibre 13.2g


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