Harvest Gnocchi is everything you want and more from a fall pasta dish! With only 10 ingredients, this deliciously simple weeknight dinner has a variety of textures and flavors. The gnocchi is topped with fresh, soft burrata cheese and a drizzle of maple brown butter walnut sauce that delivers added crunch in every bite.
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THIS dish is the epitome of fall! It’s cozy and creamy, crunchy and savory. You won’t be able to stop eating it and you won’t believe how simple it is to prepare. I’m always trying to improve my weeknight dinner recipes to make them as simple and easy as possible. This recipe requires just 10 ingredients (unless you’re making homemade sweet potato gnocchi, which I highly recommend). Bacon creates the base of the sauce and delivers that intense savory flavor. Fresh sage leaves, shallots and mushrooms are cooked in the bacon fat. White wine is added at the end to really bring the sauce together. Once the sauce is finished, I like to add the gnocchi and get it nice and crispy before serving.
The maple brown butter walnut sauce is optional but it really brings this dish together and creates some much needed crunch to the dish. Walnuts are toasted in brown butter and maple syrup then poured over fresh, creamy burrata cheese. This dish is essentially all the flavors of Fall in a bundle of gnocchi and I can’t wait for you to try it!
Ingredients for Harvest Gnocchi
10 ingredients are all you need to make this Fall inspired weeknight dinner! Making this dish with homemade gnocchi makes a huge difference in flavor, but I totally understand if your hectic weeknight schedule doesn’t allow for that. If you’re making this dish vegetarian with plant-based bacon, make sure to use some extra oil to resemble bacon fat.
- shelf-stable or refrigerated sweet potato gnocchi – try my recipe for homemade sweet potato gnocchi if you’re feeling adventurous!
- bacon – for vegetarians, substitute with plant-based bacon.
- fresh sage leaves
- baby bella mushrooms
- shallots
- dry white wine
Maple Brown Butter Walnut Sauce
- unsalted butter
- maple syrup
- walnuts
- burrata cheese – optional garnish.
Here’s what else you’ll need:
- cutting board and knife
- large pot
- slotted spoon
- 2 large skillets
- stirring spoon
- measuring cups and spoons
How to Make Harvest Gnocchi
The most efficient way to make this dish is to make all 3 components simultaneously; gnocchi, white wine bacon sauce and maple brown butter walnut sauce. You’ll need to utilize 3 burners at once if possible. Get started on heating the water first to cook the gnocchi. Next, cook the bacon and continue adding ingredients to make the white wine bacon sauce. Once you add the wine, begin making the maple brown butter sauce while the wine cooks off. The goal is to have all 3 components finished at the same time, but don’t stress if you can’t get them all done at once.
- Cook gnocchi according to package instructions. Remove using a slotted spoon and transfer to a plate.
- Cook bacon then transfer to a paper towel lined plate. Fry sage leaves in bacon fat then transfer to a paper towel lined plate.
- Cook shallots in bacon fat then add mushrooms. Pour wine into skillet and cook until the liquid evaporates.
- Add gnocchi to skillet and cook until slightly browned and crisp.
Maple Brown Butter Walnut Sauce
- Brown the butter, then add maple syrup and chopped walnuts.
- To serve, place gnocchi on a plate then top with burrata and a drizzle of maple brown butter walnut sauce over everything.
More Fall Recipes
- Sweet Potato Gnocchi with Bacon and Sage
- Apple and Brie Galette with Pretzel Walnut Crust
- Baked Apple Cider Donuts
- Apple Spice Cake with Cream Cheese Frosting
- Italian Beans and Greens Soup with Sausage
- Baked Pumpkin Pudding Cups
Please let me know how your Harvest Gnocchi turns out in the comments below. I can’t wait to hear from you!
Make sure to checkout the Spotify playlists I’ve paired with this recipe below!
Harvest Gnocchi
Harvest Gnocchi is everything you want and more from a fall pasta dish! With only 10 ingredients, this deliciously simple weeknight dinner has a variety of textures and flavors. The gnocchi is topped with fresh, soft burrata cheese and a drizzle of maple brown butter walnut sauce that delivers added crunch in every bite.
Bring a large pot of salted water to a boil, then cook gnocchi according to package instructions. Gnocchi typically only take a few minutes to cook and will float to the top of boiling water when done. Remove using a slotted spoon and transfer to a plate. Set aside.
In a large skillet over medium-high heat, cook the bacon until crisp, about 5 minutes. Transfer to a paper towel lined plate using a slotted spoon. Set aside. Next, fry the sage leaves in the bacon fat for about 2 minutes then transfer to a paper towel lined plate using a slotted spoon. Set aside.
Add shallots to the skillet and cook in bacon fat, stirring occasionally, for about 5 minutes. Add mushrooms and stir well. Pour wine into the skillet and cook until most of the liquid from the wine and mushrooms has evaporated, about 8 minutes. While cooking out the liquid, make the maple brown butter walnut sauce.
Next, add the cooked gnocchi to the skillet and cook until gnocchi is slightly browned and crisp, about 5 minutes.
In a large skillet over medium heat, add the butter and bring to a simmer, stirring often for about 5 minutes until browned. The butter will have a nutty aroma. Add maple syrup and chopped walnuts and continue cooking for 5 minutes until walnuts become toasty.
To serve, place a serving of gnocchi on a plate then top with a chunk or burrata cheese and a drizzle of maple brown butter walnut sauce over everything. Enjoy!
Ingredients
Directions
Bring a large pot of salted water to a boil, then cook gnocchi according to package instructions. Gnocchi typically only take a few minutes to cook and will float to the top of boiling water when done. Remove using a slotted spoon and transfer to a plate. Set aside.
In a large skillet over medium-high heat, cook the bacon until crisp, about 5 minutes. Transfer to a paper towel lined plate using a slotted spoon. Set aside. Next, fry the sage leaves in the bacon fat for about 2 minutes then transfer to a paper towel lined plate using a slotted spoon. Set aside.
Add shallots to the skillet and cook in bacon fat, stirring occasionally, for about 5 minutes. Add mushrooms and stir well. Pour wine into the skillet and cook until most of the liquid from the wine and mushrooms has evaporated, about 8 minutes. While cooking out the liquid, make the maple brown butter walnut sauce.
Next, add the cooked gnocchi to the skillet and cook until gnocchi is slightly browned and crisp, about 5 minutes.
In a large skillet over medium heat, add the butter and bring to a simmer, stirring often for about 5 minutes until browned. The butter will have a nutty aroma. Add maple syrup and chopped walnuts and continue cooking for 5 minutes until walnuts become toasty.
To serve, place a serving of gnocchi on a plate then top with a chunk or burrata cheese and a drizzle of maple brown butter walnut sauce over everything. Enjoy!
Notes
Notes
MAKE IT VEGETARIAN: For vegetarians, substitute with plant-based bacon.
* If you’re making this dish vegetarian, make sure to use some extra oil to resemble bacon fat.
HOMEMADE GNOCCHI: Try my recipe for homemade sweet potato gnocchi if you’re feeling adventurous!
* Making this dish with homemade gnocchi makes a huge difference in flavor, but I totally understand if your hectic weeknight schedule doesn’t allow for that.
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