Potato Gnocchi in a Bacon Cream Sauce
This recipe has converted countless Brussels Sprouts haters into full-fledged lovers, and it’s all because of that bacon cream sauce!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: serves 4-6
- Category: pasta, comfort food, saucy, bacon lovers
- Method: stove top
- Cuisine: pasta, comfort food, saucy, bacon lovers
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 a medium skillet over medium heat, add your bacon and cook until crispy on both sides. Remove the bacon from the skillet to paper towels.
- In the bacon grease, add the sliced Brussels sprouts cut side down and cook for 5-6 minutes on each side or until a deep brown caramel color is achieved. Remove from the skillet and set aside.
- In the skillet, add the butter and allow it to melt. Once melted, add 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 one tablespoon of gnocchi water to help thicken the sauce. This should take about 2-3 minutes once at a boil. When thickened, remove from the heat and add half of the bacon and sprouts, gently combining—taste for seasonings.
- Plate and garnish with the rest of the bacon and Brussels Sprouts.