Potato Gnocchi in a Bacon Cream Sauce
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Ingredients
- 1lb potato gnocchi
- 8–10 Brussels Sprouts, cut in half length-ways
- 6 slices of bacon, cut into 1” pieces plus the bacon drippings
- 1 medium shallot, sliced thin
- 1 tablespoon butter
- 2 1/2 cups cream
- 1/2–3/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1 teaspoon ground black pepper
- 1–2 tablespoon gnocchi water
Instructions
- Boil your gnocchi per your packages instructions, reserve 1-2 tablespoon gnocchi water.
- Once cooked, strain your gnocchi and set aside.
- In medium skillet over medium heat add your bacon and cook until crispy on both sides.
- Remove the bacon from skillet to paper towels.
- In the bacon grease add the sliced Brussels Sprouts cut side down and cook for 5-6 minutes each side or until a deep brown caramel color is achieved.
- Remove from the skillet and set aside.
- In the skillet add in the butter and allow to melt.
- Once melted add in the shallots and gnocchi.
- Saute for 5-7 minutes or until the shallots are soft and translucent.
- Add in the cream, cheese, salt and pepper and bring to a rolling boil stirring constantly.
- Once boiling start with 1 tablespoon gnocchi water to help thicken the sauce. This should take about 2-3 minutes once at a boil.
- When thickened, remove from the heat add half of the bacon and sprouts gently combining.
- Taste for seasonings.
- Plate and garnish with the rest of the bacon and Brussels Sprouts.