Boursin Beef Bacon And Broccoli Gnocchi A Comforting Culinary Delight
Boursin Beef Bacon And Broccoli Gnocchi — a warm, cheeky weeknight winner that feels like a hug on a plate. This comforting mashup combines pillowy gnocchi, smoky beef bacon, savory ground beef, and a luxuriously herby Boursin cream that comes together in under an hour. If you enjoy beef-and-broccoli flavors, you’ll find a related take on this pairing in our beef and broccoli stir-fry, but here the sauce is softer, richer, and utterly spoonable.
Why make this recipe
- Fast comfort: ready in about 30–45 minutes with minimal fuss.
- Balanced flavors: smoky bacon, beefy depth, and bright herbaceous Boursin create complex harmony.
- Crowd-pleaser: fills hungry diners and works well for leftovers.
In short: this dish gives you creamy, savory, and slightly garlicky flavor in a single skillet, turning everyday pantry items into something special.
Ingredients
- 500g (1.1 lbs) fresh or frozen potato gnocchi
- 200g (7 oz) streaky beef bacon, thick-cut, diced into small lardons
- 400g (14 oz) lean ground beef (80/20 mix)
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 300g (10 oz) fresh broccoli florets, cut into small, bite-sized pieces
- 1 tablespoon olive oil
- 150ml (2/3 cup) beef broth
- 150g (5.2 oz) Boursin Garlic & Fine Herbs cheese
- 60ml (1/4 cup) heavy cream (optional)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
- Freshly grated Parmesan cheese, for serving
Step-by-Step Guide to Making Boursin Beef Bacon And Broccoli Gnocchi
Prepare Ingredients
- Wash and cut broccoli into bite-sized florets (1–1.5 inches). Finely dice the yellow onion and mince the garlic cloves. Cut streaky beef bacon into small lardons (0.5–1 inch pieces).
- If using ground beef, break it apart; if using diced beef, ensure pieces are 0.5-inch cubes and pat dry. Gather all other seasonings, broth, Boursin, and cream.
Cook Beef Bacon and Beef
- In a large skillet over medium heat, add diced beef bacon to a cold pan. Cook for 8–10 minutes, stirring occasionally, until the bacon is golden and crisp and the fat is rendered.
- Remove the crisped bacon to a paper towel-lined plate, reserving about 1 tablespoon of the rendered fat in the skillet.
- Increase heat to medium-high and add ground beef. Brown thoroughly, breaking it apart with a spatula, for about 5 minutes until nicely caramelized. Drain any excess fat if the pan seems too greasy, but retain flavor from the fond.
Sauté Aromatics
- Reduce heat to medium. Add the finely diced onion to the skillet with the browned beef and cook for 5–7 minutes until softened and translucent.
- Add the minced garlic and sauté for another minute until fragrant, taking care not to let the garlic burn.
Cook Gnocchi and Broccoli
- Bring a large pot of heavily salted water to a rolling boil. Add the gnocchi and cook for 2–3 minutes, or until they float (for frozen gnocchi follow the package directions). Use a slotted spoon to transfer the gnocchi directly into the skillet with the beef; this preserves some of the pasta cooking water to help bind the sauce.
- Immediately blanch the broccoli florets in the same boiling water for 1–2 minutes until vibrantly green and tender-crisp. Drain well and set aside. (Alternatively, add raw broccoli to the skillet later and cook until tender if you prefer a softer texture.)
Create the Boursin Sauce
- Reduce skillet heat to low. Pour in the beef broth and scrape up any browned bits (fond) from the bottom of the pan to deglaze—those browned bits are packed with flavor.
- Add the Boursin Garlic & Fine Herbs cheese in dollops, letting each softens slightly, then stir gently until the cheese melts into a smooth, aromatic sauce. If you want an even silkier finish, stir in the heavy cream and warm through without boiling.
Combine and Season
- Add the blanched (or raw) broccoli florets to the skillet with the sauce and gnocchi. Gently fold everything to coat evenly. Bring to a gentle simmer and cook for 2–3 minutes so flavors meld and broccoli reaches your desired tenderness.
- Taste and adjust seasoning with salt and freshly ground black pepper. Remember that the bacon and Parmesan are salty, so season conservatively.
Final Assembly and Serve
- Stir most of the crispy beef bacon lardons into the skillet, reserving a small handful for garnish. Fold gently so the pieces stay distinct.
- Remove the skillet from heat. Spoon generous portions into warm bowls and garnish each serving with freshly chopped parsley, a generous sprinkle of freshly grated Parmesan cheese, and the reserved crispy bacon lardons.
- Serve immediately while the sauce is warm and silky.
Why the technique matters
- Browning the meat and rendering the bacon fat gives the dish a savory backbone; the fond deglazed with beef broth adds depth to the Boursin’s creaminess. Blanching the broccoli preserves color and texture, creating contrast with the soft gnocchi.
Best Way to Store Boursin Beef Bacon And Broccoli Gnocchi
- Refrigerator: Store leftovers in an airtight container for 3–4 days at 4°C (39°F) or below.
- Freezer: For best texture, freeze only the meat-sauce (without gnocchi) in a freezer-safe container for up to 2 months at −18°C (0°F). Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat gently in a skillet over low heat with a splash of beef broth or cream to loosen the sauce; avoid high heat to prevent the Boursin from separating.
Serving Suggestions for Boursin Beef Bacon And Broccoli Gnocchi
- Keep it simple: a crisp green salad with lemon vinaigrette balances the richness.
- Wine pairing: medium-bodied red (Merlot or Chianti) or a full-bodied white (oaked Chardonnay) will stand up to the cream and beef flavors.
- Make it a meal: add roasted root vegetables or a side of garlic-roasted mushrooms to create a more substantial spread.
Tips to make Boursin Beef Bacon And Broccoli Gnocchi
- Cook the gnocchi just until they float—overcooked gnocchi become gummy.
- Preserve pan juices: transfer gnocchi to the skillet straight from the pot with a slotted spoon to capture a little pasta water and seasoning.
- Don’t overheat the Boursin: melt it over low heat to avoid breaking the emulsion; add cream if sauce seems grainy to smooth it out.
- Crisp the bacon well: fully rendered, crispy lardons add texture and contrast to the soft gnocchi.
Variations and substitutions
- Vegetarian variation: replace beef bacon and ground beef with diced smoked tofu or a tray of sautéed mushrooms (cremini or shiitake). Use vegetable broth instead of beef broth.
- Lighter option: use turkey bacon and lean ground turkey; swap heavy cream for a splash of low-fat milk plus a teaspoon of cornstarch dissolved in water to thicken.
Frequently Asked Questions (FAQs)
Q: Can I use store-bought dried gnocchi instead of fresh or frozen?
A: Yes — dried gnocchi will work but follow package times carefully; some dried versions need longer cooking, and their texture may be slightly firmer.
Q: How do I prevent the Boursin sauce from separating?
A: Melt the Boursin gently over low heat and avoid boiling. Adding a small splash of cream or reserved gnocchi cooking water can help stabilize and smooth the sauce.
Q: Can I make this ahead of time for a dinner party?
A: Prepare the meat, crisp the bacon, and make the sauce ahead up to the point before you add gnocchi and broccoli. Reheat gently and finish with freshly cooked gnocchi and blanched broccoli to maintain ideal texture.
Q: Is there a gluten-free option?
A: Use gluten-free gnocchi made from potato/flour blends that are labeled gluten-free. Check all processed ingredients (like Boursin) for gluten-containing additives.
Q: How can I intensify the herb flavor?
- Add a small pinch of dried thyme or a splash of extra-virgin olive oil infused with garlic when finishing; you can also scatter extra fresh parsley or chives on top.
Cooking notes and troubleshooting
- If the sauce looks thin: simmer briefly to reduce, or stir in a small amount of grated Parmesan to bind and thicken.
- If it’s too salty: add a raw peeled potato to the reheating sauce for a few minutes to absorb excess salt (remove before serving) or increase the quantity of gnocchi/broccoli to dilute salt concentration.
- If broccoli loses color: shock immediately in an ice bath after blanching, then drain well before adding to the skillet.
Final thoughts
This Boursin Beef Bacon And Broccoli Gnocchi is comfort food with a bright twist: the herby garlic of the Boursin lifts the heavy notes of beef and bacon, while broccoli provides a fresh textural counterpoint. It’s flexible, forgiving, and great for feeding a family or a small gathering. The recipe is easy to scale: double the gnocchi and Boursin for larger groups, or turn it into a plated starter by reducing portion sizes.
Conclusion
If you’d like a version that emphasizes the smoky, salty bacon and hearty texture even more, check out the inspiration in the Boursin Bacon and Broccoli Gnocchi on Don’t Go Bacon My Heart for ideas on seasoning and presentation: Boursin Bacon and Broccoli Gnocchi on Don’t Go Bacon My Heart. For another way to use Boursin in a comforting, creamy potato-forward dish, this Creamy Boursin Potato Soup – The Kitchen Whisperer shows how the same cheese can transform simple ingredients into an elegant bowl: Creamy Boursin Potato Soup – The Kitchen Whisperer.
Enjoy cooking and tweaking this recipe to fit your preferences — the balance of smoky bacon, rich beef, silky Boursin, and green broccoli is a reliably delicious place to start.
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Boursin Beef Bacon And Broccoli Gnocchi
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A warm, cheeky weeknight winner, this comforting dish combines pillowy gnocchi, smoky beef bacon, savory ground beef, and a luxuriously herby Boursin cream.
Ingredients
- 500g (1.1 lbs) fresh or frozen potato gnocchi
- 200g (7 oz) streaky beef bacon, thick-cut, diced into small lardons
- 400g (14 oz) lean ground beef (80/20 mix)
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 300g (10 oz) fresh broccoli florets, cut into small, bite-sized pieces
- 1 tablespoon olive oil
- 150ml (2/3 cup) beef broth
- 150g (5.2 oz) Boursin Garlic & Fine Herbs cheese
- 60ml (1/4 cup) heavy cream (optional)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
- Freshly grated Parmesan cheese, for serving
Instructions
- Prepare Ingredients: Wash and cut broccoli into bite-sized florets. Finely dice the onion and mince the garlic. Cut beef bacon into small lardons. Gather seasonings, broth, Boursin, and cream.
- Cook Beef Bacon and Beef: In a large skillet over medium heat, cook diced beef bacon for 8-10 minutes until golden and crisp. Remove bacon, reserving rendered fat in the skillet. Increase heat to medium-high and brown ground beef for about 5 minutes.
- Sauté Aromatics: Reduce heat to medium, add onion, and cook until softened. Add garlic and sauté for another minute until fragrant.
- Cook Gnocchi and Broccoli: Boil heavily salted water, add gnocchi and cook until they float. Blanch broccoli for 1-2 minutes until vibrant and tender-crisp. Drain both.
- Create the Boursin Sauce: Reduce skillet heat to low, add beef broth and scrape browned bits. Add Boursin in dollops, stir until melted, then stir in cream if desired.
- Combine and Season: Add broccoli and gnocchi to the skillet, mix gently, simmer for 2-3 minutes. Adjust seasoning with salt and black pepper.
- Final Assembly and Serve: Stir in most bacon lardons, reserving some for garnish. Serve in bowls, garnished with parsley, Parmesan, and bacon lardons.
Notes
Store leftovers in an airtight container for 3–4 days. For best texture, freeze only the meat-sauce for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg
Keywords: gnocchi, beef, comfort food, creamy, weeknight meal
