This recipe is taken from the 2007 Milk Calendar. This is the Gnocchi with Bacon and Leeks recipe.
- Prep: 10 min
- Cooking: 15 min - 20 min
- 4 strips bacon
- 3 leeks, white and light green parts only thinly sliced (about 3 cups/750 mL)
- Salt and pepper to taste
- 1/2 cup (125 mL) dry white wine or 2 tbsp (30 mL) white wine vinegar
- 1 1/2 cups (375 mL) 35 % cream
- 1 lb (450 g) fresh or frozen gnocchi
- 2 tbsp (30 mL) crumbled Canadian Blue cheese or freshly grated Canadian Parmesan cheese
- Chopped fresh parsley
In a large skillet over medium-high heat, cook bacon, turning once, until crisp. Transfer to paper towel-lined plate; set aside.
Reduce heat to medium-low and drain off all but 1 tbsp (15 mL) of fat from pan. Add leeks, 1/2 tsp (2 mL) salt and 1/4 tsp (1 mL) pepper; cook, stirring, for about 8 min or until soft. Increase heat to medium-high. Deglaze with wine and boil, scraping up the bottom of the pan, until wine is reduced by half.
Crumble reserved bacon and stir into pan with cream. Simmer, stirring often, for about 5 min or until reduced and thickened. Season to taste with salt and pepper.
Meanwhile, in large pot of boiling, salted water, cook gnocchi according to package directions. Drain well and add to sauce in pan; toss gently to coat. Serve sprinkled with cheese and parsley.
Cooking Tip:Gnocchi are potato dumplings that are available in the deli section with fresh pastas or with the dry pastas of well-stocked grocery stores.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||8 % / 92 mg|
|Vitamin A:||24 %|
|Vitamin D:||15 %|