Gnocchi with Corn, Mushrooms, and Bacon

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Potato gnocchi is mixed with bacon, corn, and mushrooms in a buttery lemon sauce then is topped with Parmesan cheese.

I love using fresh produce in the summer.  If I can get it from my local farmer’s market then it’s even better. 

I am also a huge fan of pasta but we don’t have it much in the summer because it’s so heavy.  It’s also not something I want to eat when it’s 90 degrees outside.

However, if I’m able to cook it up in a lighter sauce with fresh vegetables then it’s a more acceptable summer meal.  This gnocchi dish is mixed with fresh corn cut off the cob and mushrooms which makes it perfect for summer.


  • olive oil
  • bacon
  • mushrooms
  • corn on the cob
  • scallions
  • black pepper
  • garlic
  • potato gnocchi
  • butter
  • lemon juice
  • parmesan cheese

To Make the Dish:  Heat the bacon is a large skillet until browned.  Add in the mushrooms, salt, and pepper, and cook for 3 minutes.  Stir in the corn and cook for 3 more minutes.  Add in the scallions and cook for 2 minutes.  A the pasta water, butter, and lemon juice to the pot and cook for 2 minutes or until a sauce forms.  Add the gnocchi and toss to coat.

To start the bacon is cooked until it is beginning to brown.  The bacon grease is left in the pan and the corn and mushrooms are cooked in it which gives everything a nice, salty flavor.

While the bacon and vegetables are cooking you’ll need to cook the gnocchi.  This is important because you will be using the pasta water to make the sauce.

Do not use regular water for the sauce.  You need to use the leftover gnocchi water because it is starchy and will help make a thicker sauce.

What is gnocchi?

Gnocchi are Italian dumplings.   They are made of flour, potatoes, egg, and salt.  They are cut into small balls and boiled.  While people generally use them in place of pasta in dishes they are actually potato based.

Can I use something besides gnocchi?

Sure!  You could use tortellini or mini ravioli in this dish and it would be good.  You could even use mini pierogi!

Can I use canned or frozen corn?

Since you are looking at fresh, summer produce the best thing to do is get corn on the cob.  If you can’t, then frozen would be your next best bet.  I would avoid canned if you can.

Can I use other produce?

Sure!   Use your favorite vegetables and whatever you can get at the farmer’s market.  Other good vegetables would be peppers, onions, asparagus, or even broccoli.

The actual sauce is simply made with the gnocchi water, butter, lemon juice, and parmesan cheese.  I know that seems really simple but with the flavor from the bacon and vegetables it really works!

I only seasoned mine with salt, pepper, and garlic powder but you can spice up your sauce with other seasonings, herbs, and spices as you’d like.  Some fresh herbs would go nicely with the fresh vegetables.

More Gnocchi Recipes:

This dish is really good!  I wasn’t sure that the sauce would have enough flavor to it but it certainly did.

The sweetness of the fresh corn really came through and the mushrooms added some umami.  The sauce itself is light and buttery with a hint of brightness from the lemon juice.

This is a dish I’ll keep on serving with seasonal summer produce all summer long!

If you’ve tried my Gnocchi with Corn, Mushrooms, and Bacon or any other recipe on Hezzi-D’s Books and Cooks please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:

Gnocchi with Corn, Mushrooms, and Bacon

Gnocchi with Corn, Mushrooms, and Bacon

Yield: serves 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Potato gnocchi is mixed with bacon, corn, and mushrooms in a buttery lemon sauce then is topped with Parmesan cheese.


  • 1 Tablespoon olive oil
  • 3 slices bacon, cut into 1/2 inch strips
  • 8 oz. mushrooms, sliced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3 ears of corn, kernels cut off
  • 3 scallions, thinly slices (dark green part separated)
  • 1 (17.5 oz) package of potato gnocchi
  • 3 Tablespoon butter
  • 1 Tablespoon lemon juice
  • 1/4 c. parmesan cheese


  1. Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package directions. Reserve 1 1/4 cup of pasta water then drain. Keep gnocchi warm.
  2. Meanwhile, heat the olive oil in a large skillet over medium high heat. Add the bacon and cook for 3-5 minutes or until browned.
  3. Add in the mushrooms, salt, and pepper. Cook, stirring frequently, for 3-5 minutes.
  4. Add in the corn and cook for 3 minutes.
  5. Toss in the white and light green scallion parts and cook for 1-2 minutes.
  6. Add 1 cup of gnocchi water, butter, and lemon juice to the pot with the vegetables. Increase the heat to medium and cook, sstirring frequently, for 2 minutes.
  7. Add the gnocchi to the pan and toss to coat. Season with salt and pepper if needed.
  8. Stir in the parmesan cheese.
  9. Divide the gnocchi and vegetables between 4 bowls and top with dark green scallions and parmesan cheese.


Recipe adapted from Food Network Magazine (July/August 2022)

Welcome to Farmers Market Week! This is the week we celebrate all things found at the Farmers Market. There are over fifteen bloggers sharing over 50 recipes this week. From drinks and desserts to entrees and sides, there’s something for everyone this week.

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  1. Love gnocchi and you’ve packed this with so many awesome things plus that buttery sauce sounds wicked good!

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