One-Pot Baked Potato Gnocchi Recipe

This easy one-pot Baked Potato Gnocchi is ready in about 20 minutes. Tender potato gnocchi is simmered in chicken broth and finished with a creamy, cheesy sour cream sauce, crispy bacon, and fresh green onions. It tastes like a loaded baked potato in pasta form—perfect for a fast, comforting weeknight meal.

There’s something deeply satisfying about a bowl of warm pasta in a rich, creamy sauce. This one-pot recipe combines two ultimate comfort foods—potatoes and a loaded baked potato—by using potato gnocchi and the classic baked potato toppings: sour cream, cheddar, bacon, and green onions. Because gnocchi is made from potatoes, this combination feels both natural and decadent.

I make this dish as an easy main course when time is short, but it also works beautifully as a hearty side to roasted or grilled proteins such as a bacon-wrapped pork loin or sous vide steaks. The recipe is intended to be quick, family-friendly, and forgiving—best of all, it’s all prepared in a single skillet for minimal cleanup.

How to make Baked Potato Gnocchi

• Cook the bacon. Add diced bacon to a large skillet set over medium-high heat. Cook until the bacon is crisp, about 8–10 minutes. Remove the bacon with a slotted spoon and drain on paper towels. Pour off the excess grease, rinse the skillet, and return it to the stove.
• Simmer the gnocchi. Pour chicken broth into the clean skillet and bring it to a gentle simmer over medium-high heat. Add packaged potato gnocchi and stir to separate any pieces. Cover, reduce heat to medium, and cook about 5 minutes, or until the gnocchi are tender and cooked through.
• Make the sauce. Uncover the skillet and stir in sour cream, shredded cheddar cheese, and black pepper. Stir continuously until the cheese melts and the sour cream forms a smooth, creamy sauce coating the gnocchi.
• Finish and garnish. Stir the reserved cooked bacon back into the skillet. Remove the pan from the heat and top with chopped green onions. Serve immediately while the sauce is warm and silky.

Quick tip: This recipe uses store-bought packaged gnocchi for speed and convenience. If you prefer to make gnocchi from scratch and have the time, homemade gnocchi will work beautifully and add an extra touch of care.

What to serve with Baked Potato Gnocchi

This rich gnocchi pairs well with a crisp salad or simply roasted vegetables to balance the richness. Quick side ideas that complement the flavors:

• Roasted garlic broccolini tossed with a little Parmesan
• Garlic and lemon asparagus with a sprinkle of feta
• Maple-roasted Brussels sprouts with apples for a slightly sweet contrast
• Green beans with bacon and blue cheese for a savory side

How to make Gluten Free Baked Potato Gnocchi

To make this dish gluten free, substitute packaged gluten-free gnocchi or cauliflower gnocchi for the potato gnocchi called for in the recipe. The other ingredients—sour cream, cheddar, bacon, green onions, and plain chicken broth—are typically gluten free, but always check labels to be certain your chicken broth and packaged gnocchi carry a gluten-free designation if needed.

Is gnocchi pasta or potato?

Gnocchi are small dumplings traditionally made from potatoes combined with flour and sometimes eggs. They’re often categorized alongside pasta because they’re served like pasta with sauces, but they’re more accurately described as potato-based dumplings. You’ll also find gnocchi made from sweet potatoes, squash, ricotta, spinach, or other ingredients—each variation offers a slightly different texture and flavor.

How do you reheat cooked gnocchi?

Store leftovers refrigerated for up to 5 days. To reheat, microwave the portion covered on high for about 2 minutes, stirring once halfway through, until the sauce is warm and creamy. Alternatively, reheat gently in a skillet over medium heat for 5–6 minutes, stirring to restore the sauce’s texture while preventing sticking. Add a splash of broth or milk if the sauce thickens too much during storage.

One Pot Baked Potato Gnocchi

This simple one-skillet meal comes together fast with minimal cleanup. It’s creamy, cheesy, and comfortingly familiar—like a loaded baked potato turned into a pasta-like dinner.

Ingredients

• 4 slices bacon, diced
• 1 cup chicken broth
• 16 oz potato gnocchi (packaged)
• 1/2 tsp black pepper
• 1/4 cup sour cream
• 1 cup shredded cheddar cheese
• 2 tbsp green onions, diced

Instructions

1. Add the diced bacon to a large skillet over medium-high heat and cook until crisp, 8–10 minutes.
2. Remove the bacon from the pan and drain on paper towels. Pour out the bacon grease and rinse the skillet clean.
3. Return the skillet to medium-high heat and add the chicken broth. Bring to a simmer.
4. Add the gnocchi, stir to separate any pieces, cover, and reduce heat to medium. Cook about 5 minutes, or until gnocchi are tender.
5. Uncover and stir in black pepper, sour cream, and shredded cheese until the cheese is fully melted and the sauce is smooth.
6. Stir the chopped cooked bacon into the skillet, remove from heat, and top with diced green onions. Serve immediately.

Notes

• Refrigerate leftovers for up to 5 days. Reheat in the microwave for about 2 minutes covered, or rewarm in a skillet over medium heat for 5–6 minutes until heated through.
• To make the recipe gluten free, choose a gluten-free packaged gnocchi or a cauliflower gnocchi as a substitute. Verify that your chicken broth is labeled gluten free.
• For a lighter version, reduce the cheese slightly and use a lower-fat sour cream or a mixture of sour cream and plain Greek yogurt. Add a splash of milk or extra broth when reheating if the sauce becomes too thick.

Nutrition Facts (approximate per recipe)

More gnocchi ideas

If you enjoy gnocchi, try other simple variations: sheet-pan gnocchi roasted with butternut squash and kale, pesto gnocchi with cherry tomatoes and goat cheese, a creamy spinach gnocchi soup, or gnocchi with a classic pomodoro sauce. Gnocchi is versatile and adapts well to many quick weeknight recipes.