Gnocchi with Bacon Cream Sauce
Servings 4 servings
Ingredients
- 1 lb refrigerated potato gnocchi
- 2 egg yolks beaten
- 1 cup milk divided
- 8 ounces fresh shredded Parmesan cheese divided
- 6 strips bacon
- 2 cloves garlic minced
- 2 Tbs dried parsley
- Salt and pepper to taste
Instructions
- In large skillet, fry bacon until crisp. Remove from pan and drain. Crumble or dice into small pieces. Set aside.
- Dispose of bacon grease and return skillet to burner. Add the minced garlic. Cook over medium-low heat for several minutes, until fragrant.
- Meanwhile, prepare gnocchi per package directions. Drain.
- In bowl, combine egg yolks, bacon, approximately 7 ounces of cheese, garlic, salt, pepper, parsley, and approximately 1/2 cup milk. Stir to combine.
- Return gnocchi to cooking pot on low heat. Stir in the egg/bacon/cheese mixture. Allow to heat until melted and creamy. Add more milk to get the consistency desired. (Think super-creamy macaroni and cheese!)
- Serve garnished with remaining Parmesan cheese and parsley, if desired.
