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 dishes ever.
Gnocchi is a recent discovery for me, honestly.
Okay, so maybe not a recently recent discovery. I mean, I’d heard of it, I’d seen it, watched it be made, but never had it. I decided to make it after seeing a video by Byron Talbot, then seeing a gnocchi board at Sur La Table. It was fate telling me to make this gnocchi recipe. Finally.
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.

Ingredients
  • 1 lb gnocchi
  • Water enough to fill a large pot 3/4 full
  • 4 strips smoked bacon chopped
  • 2 cloves garlic pressed or minced
  • 2 egg yolks beaten well
  • 1/4 cup milk or cream
  • 1/4 cup freshly grated parmesan cheese
  • 1/4 cup chicken broth
  • 1/2 tbsp cornstarch
  • Salt and pepper to taste
  • Chopped parsley and more parmesan to garnish
Instructions
  1. Bring water, salted heavily, to a boil in a large pot.
  2. In a medium mixing bowl, mix together egg yolks, milk and cheese with a fork or whisk. Set aside.
  3. 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.
  4. Add gnocchi to the water and cook for 2-3 minutes, or as package describes.
  5. 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.
  6. Drain gnocchi, then add to skillet and toss well with sauce.
  7. Serve immediately with parsley and parmesan as garnish.
Recipe 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