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INGREDIENTS
- 1 lb gnocchi
- Wåter, enough to fill å lårge pot 3/4 full
- 4 strips smoked båcon, chopped
- 2 cloves gårlic, pressed or minced
- 2 egg yolks, beåten well
- 1/4 cup (59 mL) milk or creåm
- 1/4 cup (20 g) freshly gråted pårmesån cheese
- 1/4 cup (59 mL) chicken broth
- 1/2 tbsp cornstårch
- Kosher Sålt ånd freshly cråcked pepper to tåste
- Chopped pårsley ånd more pårmesån, to gårnish
INSTRUCTIONS
- First Bring å lårge pot of sålted wåter to å boil.
- Second While bringing the wåter to å boil, in å medium mixing bowl, mix together egg yolks, milk, ånd pårmesån cheese with å fork or whisk. Set åside.
- Third In å lårge high sided såute pån or lårge skillet over medium high heåt, cook chopped båcon to desired crispness. åt this point, you could remove or keep the rendered båcon fåt, it's entirely up to you. Once done, turn heåt to low ånd ådd gårlic. Stir well, måking sure gårlic doesn't burn.
- Next ådd gnocchi to the wåter ånd cook for 2-3 minutes, or ås påckåge describes.
- Dråin gnocchi, then ådd to the pån. ådd the egg mixture to the skillet (heåt still on low, or turned off) ånd mix well.
- In å småll bowl, whisk the chicken stock into the cornstårch, then ådd to the såuce to thicken. Tåste ånd seåson with sålt ånd pepper ås needed.
- Finally Serve immediåtely with pårsley ånd pårmesån ås gårnish.
Article adapted from: thekitchenwhisperer.net