Description
An easy BLT gnocchi with creamy parmesan sauce.
Ingredients
Scale
- 1 lb. gnocchi
- 3 Tbsp. butter
- 3 Tbsp. flour
- 1.5 cups milk
- 1 cup grated parmesan cheese
- 1 large tomato, diced
- 1 cup arugula, roughly chopped
- 6 strips bacon
Instructions
- Cook the bacon until crispy and set aside to cool.
- Cook gnocchi in very salty water until cooked through. Drain and set aside, then return pot to stove.
- Melt butter over medium high heat. Whisk in flour to form a roux and cook until fragrant, about 2 minutes.
- Slowly pour milk into roux, whisking constantly to break up any lumps. Bring mixture to a low simmer and cook until milk has slightly thickened.
- Add parmesan cheese to sauce and stir until melted. Taste sauce and add salt and pepper as necessary.
- Stir gnocchi, tomato, arugula, and chopped bacon into sauce. Serve immediately.
Notes
For added flavor, stir sautéed garlic and onions into sauce.
Don't be afraid of salt and pepper - seasoning elevates the flavor of the sauce!
Depending on the size of your gnocchi, you may end up with a bit more sauce than necessary. If the final dish is too saucy for you, add extra veggies (think steamed broccoli or peas) to even it out or serve with a few slices of bread to soak up any extra sauce.
Serve with my easy crusty French bread!