Source: Better Homes and Gardens


Credit: Jason Donnelly

Recipe Summary

45 mins
5 cups


Ingredient Checklist


Instructions Checklist
  • Bring a large pot of salted water to boiling.

  • In a bowl combine 1 1/2 cups milk and one of the seasoning packets (discard remaining seasoning packets or reserve for another use). Microwave 2 minutes. Stir in crushed noodles; let stand 1 minute.

  • Transfer noodle mixture, the remaining 3/4 cup cold milk, and 1 1/2 tablespoons of the butter to a food processor. Cover and process until smooth. Add egg yolks, one at a time, processing well between each addition. (This process could take 4 to 5 minutes.)

  • Carefully transfer noodle dough to a large resealable plastic bag. Snip 1/2 inch from one corner of the plastic bag. Working in batches, carefully pipe dough in 1-inch pieces into the boiling water, using a small knife or thin spatula to cut the dough pieces off.

  • Cook until gnocchi begin to float. Using a slotted spoon, transfer gnocchi to a tray. Pat dry. When cool enough to handle, toss gnocchi with cooking spray to keep them from sticking.

  • In an extra-large nonstick skillet, cook bacon over medium heat until crisp. Drain bacon paper towels; reserve drippings in skillet. Stir 1 1/2 tablespoons of the butter into the drippings. Working in batches, add gnocchi and cook 2 to 3 minutes or until lightly browned, adding more butter if needed. Remove gnocchi from skillet. Add the 1 3/4 cups milk, the sour cream, remaining 2 tablespoons butter, and flour. Whisk until slightly thickened and bubbly. Add gnocchi, reserved bacon, and peas to skillet, stirring gently to combine. Sprinkle with Parmesan cheese and, if desired, parsley.

Nutrition Facts

914 calories; fat 63g; cholesterol 381mg; saturated fat 29g; carbohydrates 57g; mono fat 19g; poly fat 6g; trans fatty acid 1g; insoluble fiber 2g; sugars 15g; protein 30g; vitamin a 1791.7IU; vitamin c 3.8mg; thiamin 0.4mg; riboflavin 0.7mg; niacin equivalents 3mg; vitamin b6 0.4mg; folate 64mcg; vitamin b12 2.2mcg; sodium 1243mg; potassium 538mg; calcium 395mg; iron 3.7mg.