Gnocchi With Harvest Vegetables

August 24, 2019

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Late August through Mid October are my favorite weeks of the year. Partly because I love wearing light jackets, but mostly because the produce is never better than right now. All of my favorite foods will be at their peak for the next couple months, which makes me so excited to share with you so many of my favorite dishes!

Chris Cooks: Gnocchi with Harvest Vegetables

This is definitely one of them. It’s so simple, really highlights the season, and feels like it should be eaten while sitting by a fire, surrounded by trees whose leaf tips are just starting to show the first hints of yellow and red. I love this dish and I hope you do, too.

Chris Cooks: Gnocchi with Harvest Vegetables
Print Recipe
5 from 5 votes

Gnocchi With Harvest Vegetables

This is such a great late summer meal. It's so simple, really highlights the season, and feels like it should be eaten while sitting by a fire, surrounded by trees whose leaf tips are just starting to show the first hints of yellow and red.
Cook Time30 minutes
Course: Main Course
Keyword: gnocchi, pasta, vegetables
Servings: 4


  • 4 servings gnocchi
  • 2 cups green beans cut into 1in pieces
  • 1 cup sugar snap peas cut into 1/2in pieces
  • 6 mushrooms cut into quarters
  • 5 green onions white parts only, thinly sliced
  • 2 tbsp fresh sage chopped
  • 2 tsp fresh thyme leaves only, no stem
  • 4 strips thick cut bacon cut into 1in pieces
  • 1-2 tbsp olive oil
  • 1 tbsp fresh garlic minced
  • 1 pinch nutmeg
  • 1 tsp lemon zest
  • 1 tbsp lemon juice fresh squeezed, not concentrate
  • 1/4 cup finely grated hard cheese like manchego or parmesan


  • Put a large pot of water on to boil and season with salt, pepper, olive oil and red wine vinegar.
  • In a nonstick pan fry the bacon over medium heat until the edges start to brown. Use a paper towel to soak up most of the bacon grease and add 1-2 tbsp olive oil. 
  • Add the green beans, onion, and mushrooms to the bacon and toss together. Season with salt and pepper, and sauté for several minutes, tossing every couple minutes.
  • Once the beans begin to turn a more vibrant green, add the peas, garlic and herbs. Toss together and sauté for an additional 5-10 minutes. 
  • Once the sage in the vegetables has cooked and crisped up, add the gnocchi to the pot of boiling water and cook until it floats to the top. Use a slotted spoon to take out of the pot once they float and add directly to the pan with the vegetables. Add nutmeg and lemon zest and toss to combine everything evenly. Season lightly with salt and pepper, and add olive oil if needed. 
  • Add cheese, toss and sauté for another minute until the cheese melts in. Serve and enjoy!

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What do you think?

  1. Karen says:

    Hey guys. I have some thyroid issues and am vegan so apart from not adding the bacon, are there other subs that you do? Could I suggest adding in the modifications in the recipe list? I would love to know. I love the recipes but am stumped on how to modify (and am still figuring out the thyroid thing). Thank you guys so much.

    • Chris Loves Julia says:

      The bacon in this recipe adds a chewy texture and a salty flavor, so I’d sub salted, roasted chickpeas here. Or, chipotle chili peppers for a nice smoky flavor.

  2. Susan Pelak says:

    I do plan on making this, but do question an inconsistency: you mention adding red wine vinegar to the boiling water, but it isn’t listed as an ingredient; however, you do list 1 Tbs of lemon juice, but don’t mention it in the instructions? Are they interchangeable?

  3. Nancy Dyson says:

    Curious as to why you take out the bacon fat and then add in olive oil?

  4. Tawnya says:

    5 stars
    I made this tonight with Chris’ butternut squash soup. I subbed bacon for prosciutto (we didn’t have any) and I used goat cheese instead of gorgonzola. It was so good!

  5. Sara says:

    Hi Chris, excited to try this recipe! I noticed that the lemon juice is not mentioned in the instructions, should it be added at the same time as the zest? Thanks!

  6. Susan says:

    5 stars
    We made this tonight, and it was delicious! Such a great combo of flavors. We loved it!

  7. Carly says:

    5 stars
    Made this last night and it was delicious! Can’t wait to have it again.

  8. Jana says:

    I made this last night with Trader Joe’s cauliflower gnocchi and it was delicious! Thank you for these recipes!

  9. Tracey (From KY) says:

    I’m excited to try this tomorrow night and have already went to the store and bought the ingredients.

    Can you tell me what brand the skillet you’re using in the video is?

    Thanks for sharing your recipes! This will be the first one I’ve tried. :)

  10. Emily says:

    5 stars
    I made this tonight and it was genuinely amazing. So delicious that my husband and I fought over the last of it. One question, the recipe instructions mention garlic but it’s not in the ingredients list. How much? I added one large clove as a guesstimate and it was great, but I’m wondering if I should have added more. Thanks!

  11. Sarah says:

    How much red wine vinegar should I put in the boiling water? Thanks! So excited to try this!

  12. Lindsay says:

    This looks great! So far every recipe of Chris’ I have tried has been a hit. Thanks! Does he typically just substitute a Jules friendly option in for you with whatever he’s preparing? Or does your family mostly eat consistent with the thyroid regimen? I would be really interested in what a typical food day looks like for your family. I don’t have a functioning thyroid and find it difficult to eliminate everything recommended while still prepping satisfying meals for the whole family.

  13. Halyna says:

    Making this now! Have never seasoned water like that… could you please share approx proportions of vinegar etc.? Ty

  14. Katy says:

    This is so smart!! What an easy, healthy weeknight meal. We’ll definitely be making this with Trader Joe’s cauliflower gnocchi

  15. Karlie says:

    5 stars
    Happy to see Chris Cooks is back. They are always a favorite! Can’t wait to make this, thanks!

  16. Rachelle says:

    Recipe looks great Chris. Can you share where is the plate and utensils from thanks

    • Chris says:

      The bowls are World Market but haven’t been released yet! Keep an eye out for more closer to Thanksgiving. And the utensils are Bed Bath & Beyond, but have been discontinued, haha. Not super helpful I’m afraid. :/

  17. Heather says:

    I’m gluten free as well and haven’t had much luck in the gnocchi arena. Do you buy that brand from a local grocery store (and could you share) or from Amazon?

  18. You have the absolutely best recipes and I love your videos! It is obvious you truly love to cook and love what you cook.

  19. Nicole says:

    Julia-can you eat this as is being gluten free or do you substitute anything? Thank you so much!

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