Boursin, Bacon and Broccoli Gnocchi

A comforting creamy pasta. Not for this recipe is I've not added salt on purpose. Boursin, stock and bacon are fairly salty so no extra needed (and it actually spoils the dish).

Ingredients

• 250g Broccoli, sliced into small bite-sized pieces

• 1 tbsp Olive Oil

• 1/4 tsp Black Pepper

• 150g Streaky Bacon or guanciale, diced

• 2 small Shallots, finely diced

• 180ml Chicken Stock 

• 150g block of Garlic & Herb Boursin Cheese, leave at room temp

• 60ml Single Cream

• 1/4 cup freshly grated Parmesan

• 500g uncooked Gnocchi 

• 1 tbsp finely diced Fresh Parsley, to serve

Method

1. Roast the broccoli in a little olive oil in the oven or air fryer for 15-18 mins until lightly charred and fork tender.

2. Add the bacon to a large pan over medium heat and fry until crispy with the fat rendered down.

3. Remove the bacon and place to one side, leaving the excess fat in the pan.

4. Add the shallots and fry until soft.

5. Pour in the stock then stir in the Boursin until it melts.

6. Stir in the cream and parmesan, then gently simmer until the sauce begins to thicken.

7. During this time cook the gnocchi for 1 min, then use a slotted spoon to transfer it into the sauce.

8. Stir to coat the gnocchi in the sauce, then stir in the bacon and broccoli.

9. Turn the heat to low and gently stir for another minute or so until the sauce re-thickens.

10. Serve with fresh parsley

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