Gnocchi with Bacon Cream Sauce
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.
Servings: 6 servings
Calories: 222kcal
Equipment
Ingredients
- 1 lb gnocchi
- Water enough to fill a large pot ¾ full
- 4 strips smoked bacon chopped
- 2 cloves garlic pressed or minced
- 2 egg yolks beaten well
- ¼ cup 59 mL milk or cream
- ¼ cup 20 g freshly grated parmesan cheese
- ¼ cup 59 mL chicken broth
- ½ tablespoon cornstarch
- Kosher Salt and freshly cracked pepper to taste
- Chopped parsley and more parmesan to garnish
Instructions
- Bring a large pot of salted water to a boil.
- While bringing the water to a boil, in a medium mixing bowl, mix together egg yolks, milk, and parmesan cheese with a fork or whisk. Set aside.
- In a large high sided saute pan or large skillet 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.
- Drain gnocchi, then add to the pan. Add the egg mixture to the skillet (heat still on low, or turned off) and mix well.
- In a small bowl, whisk the chicken stock into the cornstarch, then add to the sauce to thicken. Taste and season with salt and pepper as needed.
- 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.
Nutrition
Serving: 1g | Calories: 222kcal | Carbohydrates: 33g | Protein: 9g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Cholesterol: 94mg | Sodium: 227mg | Fiber: 2g | Sugar: 1g