Yields4 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins

Gnocchi al Gorgonzola e Bacon

Ingredients

 120 g D'Orsogna Shortcut Bacon, chopped
 500 g Potato Gnocchi
 ½ cup Thickened Cream
 ¾ cup Walnuts, toasted and coarsely chopped
 100 g Gorgonzola
  cup Milk
 3 tbsp Butter
 Salt, to taste

Method

1

In a large nonstick frying pan, cook the bacon until it is browned and crispy, being careful not to let it burn. Transfer the bacon to a plate lined with paper towels and set it aside.

2

Heat a large pot of salted water until it reaches a rolling boil, ready for the gnocchi.

3

In a large pan, combine the Gorgonzola, milk, butter, and a few pinches of salt, then turn the heat to low. Stir with a wooden spoon, and as the cheese begins to melt, mash it with the back of the spoon, blending it with the milk and butter. Cook for a minute or two until the sauce achieves a creamy consistency. Remove from heat and set aside until the gnocchi are ready to be drained.

4

Add the gnocchi to the boiling water and let them simmer. They are ready when they float to the top, usually in about 3-4 minutes. As the gnocchi are finishing, pour the heavy cream into the sauce and cook over medium heat until slightly reduced and well incorporated. Using a large scoop strainer, transfer the gnocchi directly into the pan with the sauce, or drain them in a colander before adding them to the sauce. Gently toss to coat the gnocchi evenly. Add the walnuts, keeping some aside for garnish, and stir in finely grated Parmesan until it melts. Transfer the gnocchi to a serving dish, top with the reserved walnuts, crisp bacon, and a sprinkle of freshly cracked pepper. Serve immediately.

Ingredients

 120 g D'Orsogna Shortcut Bacon, chopped
 500 g Potato Gnocchi
 ½ cup Thickened Cream
 ¾ cup Walnuts, toasted and coarsely chopped
 100 g Gorgonzola
  cup Milk
 3 tbsp Butter
 Salt, to taste

Directions

1

In a large nonstick frying pan, cook the bacon until it is browned and crispy, being careful not to let it burn. Transfer the bacon to a plate lined with paper towels and set it aside.

2

Heat a large pot of salted water until it reaches a rolling boil, ready for the gnocchi.

3

In a large pan, combine the Gorgonzola, milk, butter, and a few pinches of salt, then turn the heat to low. Stir with a wooden spoon, and as the cheese begins to melt, mash it with the back of the spoon, blending it with the milk and butter. Cook for a minute or two until the sauce achieves a creamy consistency. Remove from heat and set aside until the gnocchi are ready to be drained.

4

Add the gnocchi to the boiling water and let them simmer. They are ready when they float to the top, usually in about 3-4 minutes. As the gnocchi are finishing, pour the heavy cream into the sauce and cook over medium heat until slightly reduced and well incorporated. Using a large scoop strainer, transfer the gnocchi directly into the pan with the sauce, or drain them in a colander before adding them to the sauce. Gently toss to coat the gnocchi evenly. Add the walnuts, keeping some aside for garnish, and stir in finely grated Parmesan until it melts. Transfer the gnocchi to a serving dish, top with the reserved walnuts, crisp bacon, and a sprinkle of freshly cracked pepper. Serve immediately.

Gnocchi al Gorgonzola e Bacon