Creamy Bacon and Leek Gnocchi
Creamy, a little bit smoky, and filled with addictively tasty savory flavor, this one is just a keeper. Plus? It comes together quickly and feels like you just paid $25 per plate for it at a restaurant.
- Yield: Serves 4
Ingredients
Units
Scale
- 8 slices of bacon, chopped into bite-sized pieces (or more slices, if you’re me)
- 2 leeks, white/pale green parts only, thinly sliced, and rinsed/cleaned
- 2 scallions or ramps, chopped/sliced (optional)
- Olive oil, as needed
- 5 garlic cloves, minced or grated
- Salt and pepper
- 2/3 cup half and half or heavy cream (or more as you like)
- One 16-to-18-ounce package potato gnocchi
- One lemon, for zesting if desired
- Grated or shaved parmesan cheese or pecorino for serving
Instructions
- Add a small drizzle of olive oil to a large skillet over medium heat. Cook the bacon until crispy and golden, and transfer to a plate for now, keeping the drippings in the pan.
- With the heat still on medium, cook the leeks (and ramps or scallions if you’ve got them), in the hot drippings for a few minutes, until tender. You can add a little drizzle of olive oil, if needed.
- Add the garlic and cook one minute more. Add the half and half, using more than indicated if you like, and stir to combine it all into a dreamy sauce. Reduce the heat to low and season with salt and pepper to your liking. It will lightly thicken as it simmers, and the starch from the gnocchi will also thicken it eventually as well.Â
- Meanwhile, cook the gnocchi in a pot of salted boiling water according to package directions. As soon as they’re done, transfer them to the pan with the leek sauce and gently toss to coat.Â
- To serve, sprinkle with the reserved bacon and shower with grated parmesan. Grate over some/lots of fresh lemon zest. Finish with a drizzle of olive oil and dig in