bacon sidedish


Amazingly tender gnocchi are bathed in two of the best things in the world: bacon and cream, then sprinkled with cheese for one of the best side dishes ever.

yield:  6 servings

  • 1 lb gnocchi
  • Water, enough to fill a large pot 3/4 full
  • 4 strips smoked bacon, chopped
  • 2 cloves garlic, pressed or minced
  • 2 egg yolks, beaten well
  • 1/4 cup (59 mL) milk or cream
  • 1/4 cup (20 g) freshly grated parmesan cheese
  • 1/4 cup (59 mL) chicken broth
  • 1/2 tbsp cornstarch
  • Kosher Salt and freshly cracked pepper to taste
  • Chopped parsley and more parmesan, to garnish

  1. Bring a large pot of salted water to a boil.
  2. While bringing the water to a boil, in a medium mixing bowl, mix together egg yolks, milk, and parmesan cheese with a fork or whisk. Set aside.
  3. In a large high sided saute pan or large skillet over medium high heat, cook chopped bacon to desired crispness. At this point, you could remove or keep the rendered bacon fat, it’s entirely up to you. Once done, turn heat to low and add garlic. Stir well, making sure garlic doesn’t burn.
  4. Add gnocchi to the water and cook for 2-3 minutes, or as package describes.
  5. Drain gnocchi, then add to the pan. Add the egg mixture to the skillet (heat still on low, or turned off) and mix well.
  6. In a small bowl, whisk the chicken stock into the cornstarch, then add to the sauce to thicken. Taste and season with salt and pepper as needed.
  7. Serve immediately with parsley and parmesan as garnish.

For the notes kindly visit

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