Bacon and Leek Baked Gnocchi
Servings: 7
Calories: 387kcal
Ingredients
breadcrumb topping
- 1 cup plain Italian breadcrumbs
- 3 tablespoons unsalted butter, melted
- 1 tablespoon minced thyme
- 1 tablespoon thinly sliced chives
- ¼ teaspoon salt
assembly
- 1 pound potato gnocchi
- 5 rashers bacon, cut into 1 inch pieces
- 2 tablespoons unsalted butter
- 3 tablespoons minced shallot
- 2 leeks, trimmed, washed and thinly sliced (white and light green parts only)
- 2 garlic cloves, thinly sliced
- 1 ½ cups whole milk
- 2 ounces grated pecorino cheese, plus more for garnish
- salt and pepper to taste
Instructions
- Preheat oven to 375˚F.
- Breadcrumb topping: Place all ingredients into a mixing bowl and set aside.
- Fill a large pot with water and bring to a boil. Add a small handful of salt (about 3 tablespoons) and add the gnocchi.
- Once the gnocchi float to the surface remove from the pot and transfer to a large platter. Set aside.
- Place a skillet over medium heat and cook bacon until crisp. Remove bacon from the skillet, drain on paper towels and set aside with the cooked gnocchi.
- Degrease skillet and melt butter over medium heat. Add shallots, leeks and garlic and sauté for 3 to 4 minutes. Add milk and simmer.
- Once the mixture has reduced by 1/3 add cheese and stir. Season with salt and pepper.
- Add the gnocchi mixture and continue to simmer over low heat for 1 minute. Transfer mixture to a shallow baking dish and top with prepared breadcrumb topping.
- Bake dish for 12 to 15 minutes or until mixture has thickened and breadcrumbs have nicely browned.
- Remove dish from the oven, cool for about 7 minutes and serve.
Nutrition
Calories: 387kcal | Carbohydrates: 42g | Protein: 12g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 46mg | Sodium: 646mg | Potassium: 204mg | Fiber: 3g | Sugar: 5g | Vitamin A: 858IU | Vitamin C: 6mg | Calcium: 210mg | Iron: 4mg