Creamy gnocchi with bacon and goat cheese
These richly flavored gnocchi are captivating from the first bite. What gives them their wonderfully creamy texture that envelops each piece in a veil of sweetness? The sauce base, made with cream and Le Pavé de l'Atelier, a bloomy-rind goat cheese with a soft, ashy rind.
Ingredients
- 2 packages of 500 g dumplings
- 6 slices of bacon, cut into pieces
- 15 ml (1 tbsp) chopped garlic
- 80 ml (1/3 cup) of chicken broth
- 250 ml (1 cup) of 15% cooking cream
- 5 ml (1 tsp) chopped fresh thyme
- 1 x 165g Le Pavé de l'Atelier cheese, cut into small cubes
- Pepper to taste
- 30 ml (2 tbsp) chopped fresh parsley
Optional:
- 1 pinch of chili flakes
Steps
- In a saucepan of boiling salted water, cook the gnocchi according to the package instructions. Drain.
- Meanwhile, in a large skillet, cook the bacon over medium heat for 5 to 7 minutes, until golden brown and crispy. Remove the excess fat from the skillet, reserving 15 ml (1 tbsp). Transfer the bacon to a plate lined with paper towels.
- In the same pan, cook the garlic for 30 seconds.
- Stir in the stock, cream, thyme and, if desired, chili flakes. Bring to a boil, then reduce heat to low and simmer for 2 to 3 minutes.
- Add the cheese cubes and stir until melted.
- Stir the gnocchi and bacon into the sauce. Season with pepper.
- Garnish with parsley and serve immediately.
