Amazingly tender gnocchi bathed in a creamy sauce with asparagus, shallots, bacon and the wonderful flavor of thyme.
What’s amazing about this recipe, is it uses only one skillet. No separate cooking pot for the gnocchi.
Gnocchi is a small dumpling in Italian cuisine. They are made of small lumps of dough traditionally composed of a simple combination of wheat flour, egg, salt and potato.
Common accompaniments of gnocchi include brown butter like this Crisp Gnocchi With Brussels Sprouts & Brown Butter. And the small dumplings are also added to soups, like this Gnocchi & Chicken Vegetable Soup.
Creamy Gnocchi with Asparagus and Bacon
5 slices bacon
8 oz. asparagus, cut into 1″ pieces
salt and black pepper for seasoning
1 to 2 teaspoons extra-virgin olive oil (optional)
1 medium shallot, finely chopped
2 teaspoons fresh thyme leaves
Read More Here About Cooking With Thyme
1 lb. fresh gnocchi
3/4 cup heavy cream
3/4 cup chicken broth
1/2 cup finely grated Parmesan
In a large, high-sided skillet over medium-high heat, cook bacon until crispy, 8 to 10 minutes. Using tongs, transfer bacon to a paper towel-lined plate. When cool enough to handle, break into small bite-size pieces.
Pour off excess fat into a small heatproof bowl, keeping enough to coat bottom of pan; reserve bacon fat for another use.
Return pan to medium heat and add asparagus; season with salt and pepper. Cook, stirring occasionally, until asparagus is tender, 4 to 6 minutes. Transfer asparagus to a bowl.
Pour oil into pan if pan looks dry and heat over medium heat. Cook shallot and thyme, stirring occasionally, until fragrant, 1 to 2 minutes.
Add gnocchi, cream, broth, and 1/2 teaspoon salt and stir to combine.
Bring to a simmer, cover pan, and cook 4 minutes. Uncover and continue to cook, stirring frequently, until sauce has thickened to desired consistency, 1 to 2 minutes more.
Remove pan from heat and stir in asparagus, bacon and Parmesan. Plate and serve.
Try this easy to make One Skillet Creamy Gnocchi With Italian Sausage & Kale.
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