Creamy Bacon Cheddar Gnocchi (Printable Version)
# What You'll Need:
→ Pork
01 -
8-10 slices thick-cut bacon
→ Vegetables
02 -
1 large onion, diced
03 -
2 large carrots, peeled and sliced
→ Liquids
04 -
1 tablespoon butter or olive oil
05 -
960 ml low-sodium chicken broth
06 -
480 ml heavy cream or half-and-half
→ Dairy
07 -
240 g sharp cheddar cheese, shredded
→ Seasonings
08 -
1 to 2 teaspoons salt, to taste
09 -
1 teaspoon freshly ground black pepper
10 -
1 teaspoon garlic powder or 4 cloves minced garlic
11 -
1/4 teaspoon dried thyme
12 -
1/2 to 1 teaspoon red chili flakes
→ Pasta
13 -
450 g fresh or frozen gnocchi
# Step-by-Step Directions:
01 -
Cook bacon slices in a large pot over medium heat until crispy. Remove and drain on paper towels. Once cooled, chop into small pieces.
02 -
Add butter or olive oil to the pot with bacon drippings. Sauté diced onion and sliced carrots for 10 to 15 minutes until tender and translucent.
03 -
Pour chicken broth into the pot and increase heat slightly. Bring to a simmer to meld flavors.
04 -
Reduce heat to medium-low. Stir in heavy cream (or half-and-half), salt, black pepper, garlic powder (or minced garlic), dried thyme, and red chili flakes. Simmer gently until slightly reduced without boiling.
05 -
Gradually add shredded cheddar cheese in small batches, stirring thoroughly after each addition to achieve a smooth, creamy texture.
06 -
Stir in gnocchi and cook for 2 minutes. Taste and adjust seasoning with salt and pepper. Finally, fold in chopped bacon and stir well before serving.
# Helpful Notes:
01 -
Store leftovers in an airtight container refrigerated up to 3 days. Reheat gently on the stove, adding broth or cream to maintain creaminess.
02 -
For a balanced flavor, season with salt incrementally and avoid burning the bacon.