Creamy Asparagus Bacon Gnocchi
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.
Ingredients :
- 5 slices bacon
- 8 oz. asparagus, trimmed, cut into 1" pieces
- Kosher salt
- Freshly ground black pepper
- 1 to 2 tsp. extra-virgin olive oil
- 1 medium shallot, finely chopped
- 2 tsp. fresh thyme leaves, plus more for serving
- 1 lb. fresh gnocchi
- 3/4 cup heavy cream
- 3/4 cup low-sodium chicken broth
- 1/2 cup finely grated Parmesan
Directions :
- In a large, high-sided skillet over medium-high heat, cook bacon, turning occasionally, 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 medium 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 and Parmesan. Top with bacon and more thyme.
