Gnocchi with Bacon Cream Sauce
User Reviews
4.6
Gnocchi with Bacon Cream Sauce
Description
This recipe begins by boiling gnocchi in salted water until they float, indicating they are cooked. Meanwhile, bacon is crisped in a skillet and then garlic is added briefly on low heat to avoid burning. A mixture of egg yolks, milk, and parmesan cheese is prepared to create a smooth, creamy sauce base.
After draining the gnocchi, it is added to the skillet with bacon and garlic, and the egg mixture is incorporated over low heat or off heat to prevent scrambling while coating the gnocchi. Chicken broth mixed with cornstarch is whisked in to thicken the sauce slightly. Seasoning with kosher salt and freshly cracked black pepper balances flavors. Freshly chopped parsley and extra parmesan garnish the dish before serving.
The sauce delivers a velvety texture enriched by the egg yolks and contrasting nicely with smoky bacon pieces and the mild sharpness of parmesan. This dish is rich without being overly heavy, with a balance of creamy and savory elements.
Doubling the cream and broth quantities can yield more sauce for a saucier version. Adjust salt and pepper accordingly when increasing sauce volume.
Ingredients
- 1 lb gnocchi
- water enough to fill a large pot 3/4 full
- 4 Bacon chopped, smoked, strips
- 2 cloves garlic pressed or minced
- 2 egg beaten well, yolk
- 1/4 cup milk or cream, 59 mL
- 1/4 cup Parmesan Cheese 20 g, freshly grated
- 1/4 cup chicken broth 59 mL
- 1/2 tbsp cornstarch
- kosher salt freshly cracked, to taste
- black pepper freshly cracked, to taste
- parsley to garnish, chopped, and more parmesan
- Parmesan Cheese to garnish, chopped, and more parmesan
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
- For a saucier dish, increase cream and chicken broth amounts and adjust seasoning at the end.
- Cook bacon to preferred crispness; you may remove or keep the rendered fat for flavor.
- Add garlic on low heat after bacon to avoid burning and maintain its aroma.
- Combine the egg yolk mixture with the gnocchi off or on very low heat to prevent curdling.
- Garnish with fresh parsley and extra Parmesan cheese before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 222 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 222kcal | 11% |
| Carbohydrates | 33g | 11% |
| Protein | 9g | 18% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 94mg | 31% |
| Sodium | 227mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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