Amazingly tender gnocchi are bathed in two of the best things in the world: bacon and cream, then sprinkled with cheese for one of the best side dishes ever.
Prep Time5 minutesmins
Cook Time7 minutesmins
Total Time12 minutesmins
Course: Appetizer, Side Dish
Cuisine: Italian
Servings: 6servings
Calories: 332kcal
Author: Britt
Ingredients
1lbgnocchi
Waterenough to fill a large pot ¾ full
4strips smoked baconchopped
2clovesgarlicpressed or minced
2egg yolksbeaten well
¼cupmilk or cream
¼cupfreshly grated parmesan cheese
¼cupchicken broth
½tablespooncornstarch
Salt and pepper to taste
Chopped parsley and more parmesanto garnish
Instructions
Bring water, salted heavily, to a boil in a large pot.
In a medium mixing bowl, mix together egg yolks, milk and cheese with a fork or whisk. Set aside.
In a large high sided saute pan over medium high heat, cook chopped bacon to desired crispness. At this point, you could remove or keep the rendered bacon fat, it's entirely up to you. Once done, turn heat to low and add garlic. Stir well, making sure garlic doesn't burn.
Add gnocchi to the water and cook for 2-3 minutes, or as package describes.
While gnocchi is cooking, add the egg mixture to the bacon in the skillet (heat still on low, or turned off) and whisk well. In a small bowl, whisk the chicken stock into the cornstarch, then add to the sauce, whisking well to incorporate.
Drain gnocchi, then add to skillet and toss well with sauce.
Serve immediately with parsley and parmesan as garnish.
Notes
If you want more sauce (because who doesn't love this stuff?) double the cream and broth, season a bit more with salt and pepper to taste at the end.