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Leek and Bacon Gnocchi

I originally designed this just as a taster pasta course for dinner party but loved it so much it's now a go to dinner when I want something serious decadent. This packs a massive punch of flavour but is also incredibly rich so be careful, a little goes a long way.

Ingredients

serves 2 hungry people

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  • 1 large leek

  • 500g fresh gnocchi

  • 2 cloves garlic

  • 6 rashers streaky bacon

  • 25g grated parmesan

  • 150ml white wine

  • 1/2 tsp dried tarragon

  • 100ml double cream

  • 2 tbsp olive oil

  • salt and pepper to season

Method

First off we need to prep the ingredients so cut your bacon into 1cm strips and slice the leek into 1/2cm rounds. Then finally dice your garlic and you are good to go.

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Boil up a saucepan of water and add the gnocchi. Bring back to the boil and simmer for max 2 mins or until most are floating. This takes very little time and you want to avoid overdoing them or they will break apart. Drain them off then add them to a hot frying pan with 2 tbsp of olive oil cooking for about 6 mins, turning every so often until they start to have a nice golden crust. Now remove them from the pan and we can get to work on the sauce.

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To the empty frying pan add your bacon and fry for 5 mins until they begin to crisp up. Then turn down the pan and add the leeks with the garlic and dried tarragon. We will cook this on a low heat for 10 mins until the leeks are getting soft.

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Once that's done add your wine and simmer for 5 mins until it has almost all evaporated. Then add the cream and parmesan as well as returning the gnocchi to the pan. Keep stirring the gnocchi for a couple of minutes in the sauce until it is nicely covered and heated through.

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Spoon out into bowls, warn your waistline it's coming and dig in.

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