Creamy cauliflower gnocchi with crispy pancetta

Name: Creamy cauliflower gnocchi with crispy pancetta recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 400g cauliflower; 2 garlic cloves, unpeeled; 40.00 ml extra virgin olive oil; 100g pancetta; 250ml cream; 125ml chicken; 40g parmesan; 1 tsp finely grated lemon zest; 20.00 ml thyme leaves, plus extra to serve; Pinch chilli flakes; 500g packet gnocchi; Roughly chopped toasted pine nuts, to serve

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15m

35m

Gnocchi cauliflower cream with crispy bacon

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by Phoebe Hird

Sep 02, 2025

This dish combines pillowy gnocchi with a velvety cauliflower sauce and the savoury crunch of crispy pancetta. Topped with toasted pine nuts and fresh thyme, it's a comforting and satisfying meal that's sure to impress.

1/2 large cauliflower (400g), cut into florets
2 garlic cloves, unpeeled
2 tbs extra virgin olive oil
100g pancetta
1 cup (250ml) pure (thin) cream
1/2 cup (125ml) chicken or vegetable stock
1/2 cup (40g) grated parmesan, plus extra to serve
1 tsp finely grated lemon zest
1 tbs thyme leaves, plus extra to serve
Pinch chilli flakes
500g packet gnocchi
Roughly chopped toasted pine nuts, to serve

Method

1.

Preheat the oven to 220°C/200°C fan-forced. Line a baking tray with baking paper.
2.

Place cauliflower and garlic cloves on the prepared tray. Drizzle with oil and season with salt flakes and freshly ground black pepper, then spread into a single layer. Roast for 20-25 minutes, until golden and tender.
3.

Meanwhile, heat a small frypan over medium heat. Cook the pancetta, stirring occasionally, for 6-8 minutes, until crispy. Transfer to paper towel to drain.
4.

Place the roasted cauliflower, cream and stock in a blender or food processor. Squeeze in the roast garlic flesh (discard skin) and whiz until smooth and creamy. Season with salt flakes and freshly ground black pepper to taste.
5.

Transfer the cauliflower cream to a medium saucepan and cook over medium heat until warm. Stir in the parmesan, lemon zest, thyme and chilli flakes. Heat until the cheese is melted and the sauce is well combined.
6.

Cook the gnocchi according to packet instructions and drain. Toss through the roasted cauliflower cream sauce until well coated. Top with crispy pancetta, pine nuts and extra thyme and parmesan to serve.