Creamy Asparagus Bacon Gnocchi

Creamy Asparagus Bacon Gnocchi


Comfort food just got a boost for spring.
  • 5 slices bacon
  • 8 oz. asparagus, cut into 1" pieces
  • Kosher salt
  • Freshly ground black pepper
  • 1 to 2 tsp. extra-virgin olive oil (optional)
  • 1 medium shallot, finely chopped
  • 2 tsp. fresh thyme leaves, plus more for serving
  • 1 lb. fresh gnocchi
  • ¾ c. heavy cream
  • ¾ c. low-sodium chicken broth
  • ½ c. finely grated Parmesan
  1. In a large, high-sided skillet over medium-high heat, cook bacon 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.
  2. 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 bowl.
  3. 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.
  4. Add gnocchi, cream, broth, and ½ 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.
  5. Remove pan from heat and stir in asparagus and Parmesan. Top with bacon and thyme.

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