SPREAD LOVE

Boursin Bacon Broccoli Gnocchi: Creamy Comfort Food with a Gourmet Twist

There’s something utterly comforting about pillowy gnocchi drenched in a silky, herb-kissed cheese sauce—this recipe turns that cozy dream into a weeknight reality. Inspired by homestyle favorites but with a gourmet nudge from Boursin cheese, the dish balances crisp bacon, tender broccoli, and soft gnocchi for a crowd-pleasing meal that feels both indulgent and familiar. If you love broccoli, you might also enjoy the festive flair of a broccoli Christmas tree salad, which shares the same bright, green spirit.

Why make this recipe

If you’re tired of the same heavy pasta nights or boxed dinners that leave you wanting more texture and flavor, this dish is perfect because it solves the monotony: quick cooking gnocchi for speed, Boursin for instant gourmet creaminess, and bacon plus broccoli for crunchy, savory contrast. It’s a satisfying one-skillet solution that feels special but comes together fast.

Ingredients

1 lb potato gnocchi
4 strips bacon, chopped
2 cups broccoli florets
1 (5.2 oz) package Boursin Garlic & Fine Herbs cheese
1/2 cup heavy cream
1/2 cup chicken broth (or vegetable broth)
1/4 cup grated Parmesan cheese
1 tbsp butter
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)

Step-by-Step Guide to Making Boursin Bacon Broccoli Gnocchi

Prepare your ingredients and equipment. Gather gnocchi, chopped bacon, broccoli florets, Boursin, cream, broth, Parmesan, butter, and a large skillet with a tight-fitting lid. Having everything prepped makes the quick-cook steps smooth.
Cook the bacon. Place the chopped bacon in a cold skillet and set over medium heat. Let the fat render slowly, stirring occasionally, until the bacon is golden and crispy, about 7–9 minutes. Remove the bacon with a slotted spoon and transfer to a plate lined with paper towels to drain. Keep the rendered fat in the skillet—this is flavor gold for browning the gnocchi.
Steam the broccoli. Add the broccoli florets to the skillet with a splash (2–3 tablespoons) of water. Cover immediately and steam over medium heat for 3–4 minutes until bright green and just tender. Remove broccoli to the plate with the bacon so you preserve its color and texture.
Brown the gnocchi. Melt the butter in the skillet with the bacon fat over medium heat. Add the potato gnocchi (no need to boil first if using store-bought; they’ll crisp beautifully in the pan). Cook for 2–3 minutes without stirring too much so they can develop a light golden crust, then turn and brown the other side for another 2–3 minutes.
Build the sauce. Lower the heat to medium-low and pour in the chicken (or vegetable) broth and heavy cream. Add the Boursin Garlic & Fine Herbs and grated Parmesan. Stir gently and continuously until the cheeses melt into a smooth, glossy sauce, about 2–4 minutes. If the sauce looks too thick, add another tablespoon or two of broth or cream to reach your desired consistency.
Combine everything. Return the steamed broccoli and crispy bacon to the skillet. Toss gently to coat the gnocchi and vegetables in the sauce, taking care not to break up the gnocchi. Let everything heat together for another minute so flavors meld.
Season and finish. Taste and season with salt and freshly ground black pepper. Remember that bacon and Parmesan add saltiness, so season lightly at first. Sprinkle chopped fresh parsley over the top for a bright finish.
Serve immediately. Plate the gnocchi while warm so the sauce is silky and inviting. Offer extra grated Parmesan at the table for those who like more savory punch.

Notes on timing and texture:

Total active time: about 20–30 minutes.
Browning gnocchi adds texture — don’t skip that step if you love contrast between creamy sauce and slightly crisp dumplings.
If using homemade gnocchi, par-cook and drain them before skillet browning to avoid overcooking.

Best Way to Store Boursin Bacon Broccoli Gnocchi

Refrigerator: Store in an airtight container for 3–4 days at 40°F (4°C) or below.
Freezer: You can freeze leftovers for up to 1 month at 0°F (-18°C) in a freezer-safe container, but expect some textural changes in the gnocchi after thawing.
Reheating: Reheat gently on the stovetop over low heat with a splash of broth or cream to revive the sauce; microwave on medium power in short intervals also works, stirring between intervals.

Serving Ideas for Boursin Bacon Broccoli Gnocchi

Make it a full meal by pairing with a simple green salad dressed in lemon vinaigrette to cut through the richness.
For more texture, sprinkle toasted pine nuts or breadcrumbs browned in butter over the top.
For a vegetable-forward plate, serve alongside roasted cherry tomatoes or a charred asparagus spear.
To create a heartier feast, offer crusty bread to mop up the sauce and a light red wine like Pinot Noir or a crisp Chardonnay.

Tips to make Boursin Bacon Broccoli Gnocchi

Q: How do I keep the gnocchi from getting mushy?
A: Make sure the skillet is hot when you add the gnocchi and let them brown without over-stirring. If you’re using fresh or homemade gnocchi, par-cook them, drain well, and pat dry before pan-searing.

Q: What’s the best way to melt the Boursin smoothly?
A: Use medium-low heat and add the Boursin to the warm cream and broth. Stir continuously to help the cheese melt evenly; avoid high heat which can cause oil separation.

Q: Can I make this vegetarian?
A: Substitute smoked tempeh or thinly sliced roasted mushrooms for bacon, and use vegetable broth. Choose a vegetarian Parmesan or omit it if you need fully vegetarian.

Variation (if any)

Swap the bacon for pancetta or guanciale for a more Italian-style savory note; both render well and add delicate pork flavor.
For a lighter version, substitute half-and-half for heavy cream and use turkey bacon; reduce the butter slightly and add extra broccoli or peas to maintain volume without as much richness.

Flavor comparison:

Bacon vs Pancetta: Bacon gives a smoky, familiar American flavor; pancetta offers a milder, saltier accent that melds into the sauce without dominating.
Heavy cream vs Half-and-half: Heavy cream produces a luxuriously thick sauce that clings to gnocchi; half-and-half lightens the dish but may require extra cheese to maintain body.

FAQs

Q: Can I use dried gnocchi or other pasta instead?
A: Yes. Dried potato gnocchi will work but may take slightly longer to brown; if you substitute a short pasta (penne, orecchiette), cook it al dente, drain, and finish in the skillet to marry it with the sauce.

Q: How long can I keep leftover sauce separately?
A: Store sauce in a sealed container in the fridge for up to 3 days. Reheat on low with a splash of broth to loosen the texture before tossing with gnocchi or pasta.

Q: Is Boursin necessary, or can I use cream cheese?
A: Boursin adds a distinctive herbed garlic flavor and a creamy, spreadable texture. Cream cheese can be used in a pinch but will lack the herb punch; stir in minced garlic and fresh herbs if you go that route.

How can I add more greens? Try stirring in baby spinach or blanched kale at the end; they wilt quickly into the warm sauce and boost color and nutrition.

Tips for presentation and plating:

Wipe the rim of the bowl for a restaurant-style finish.
Garnish with a lemon zest twist to brighten the flavors just before serving.
Offer coarse kosher salt and crushed red pepper on the side for guests who want to adjust seasoning.

Pairing and menu ideas:
This gnocchi is rich enough to be the centerpiece of a cozy dinner. Serve with toasted sourdough and a simple arugula salad with shaved Parmesan and lemon to balance the meal. For wine, an unoaked Chardonnay or a light-bodied red like Chianti complements the creamy-herb profile without overpowering it.

Make-ahead and meal prep strategies:

Cook bacon and steam broccoli up to a day ahead; store separately in the fridge. Reheat and finish the dish in the skillet when ready to serve.
The sauce can be made ahead and stored refrigerated; reheat gently and add to freshly browned gnocchi for a quick finish.

Troubleshooting common issues:

Sauce too thin: Simmer a little longer uncovered to reduce and thicken, or stir in a tablespoon of grated Parmesan to help bind.
Sauce too thick: Whisk in warm broth or cream one tablespoon at a time until silky.
Gnocchi falling apart: Reduce stirring and handle gently; ensure gnocchi weren’t overcooked before pan-searing.

A note about ingredients and swaps:

Boursin Garlic & Fine Herbs is central to the flavor profile—its garlic-herb mix is what gives the sauce its signature. If unavailable, a soft herbed cheese with garlic will do, or blend cream cheese with minced garlic and dried herbs.
Chicken broth deepens flavor, but vegetable broth works well for vegetarian adaptation. For deeper umami, a splash of white wine in the sauce before adding Boursin adds brightness and complexity.

Dietary adjustments:

Gluten: If using gluten-free gnocchi, follow package directions as some brands require boiling first; pan-searing still works once dry.
Lower fat: Reduce butter to 1 teaspoon, use half-and-half, and choose turkey bacon. The dish will be lighter but still flavorful thanks to the herbs in Boursin.

Leftover ideas:

Turn leftovers into a gratin: Spread in a baking dish, top with extra Parmesan and breadcrumbs, and bake at 400°F (200°C) until bubbly and golden.
Toss reheated gnocchi into a quick frittata for a breakfast-for-dinner twist—slice and serve with a green salad.

FAQ roundup (mixed styles)

Q: Can I freeze the cooked dish?
A: Yes, for up to 1 month, though gnocchi texture softens after freezing. Thaw overnight in the fridge and reheat gently with extra broth.

Q: What if I don’t like garlic?
A: Use plain Boursin or a milder herbed cheese and reduce added garlic; fresh parsley provides brightness without pungency.

Bold question: How do I re-crisp gnocchi leftovers?
Answer: Pat leftovers dry and pan-fry over medium-high heat in a little oil or butter until edges crisp, then add sauce or serve on the side.

Q: Is this recipe kid-friendly?
A: Very much so—most kids love gnocchi and bacon. If herbs are too assertive, balance with extra Parmesan and serve veggies on the side.

Final plating suggestions:
Serve in shallow bowls with a sprinkle of chopped parsley and a few gratings of Parmesan. A wedge of lemon on the side brightens every bite if diners want a citrus lift.

Conclusion

Boursin Bacon Broccoli Gnocchi is an easy way to elevate weeknight dinners into something both comforting and refined—quick to assemble but rich in texture and flavor. If you’re looking for further cozy, cheesy dinner inspiration, try a Creamy Tuna Pasta Bake from Beat The Budget for a different take on creamy pasta comfort. For a lighter companion dish idea that still delivers on flavor, this Quick and Easy Chicken Caesar Salad with Fries for Busy Nights offers a crisp counterpoint that pairs well with rich mains.