- Prep Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- 5 strips of bacon
- 2 tablespoons Alessi Traditional Balsamic Reduction
- 1 package Alessi Gnocchi
- 2 tablespoons butter
- 4 tablespoons flour
- 1 tablespoon Alessi Garlic Puree
- 1 cup heavy cream
- 1/4 cup Parmesan cheese, grated
- 1 tablespoon Alessi Pesto
- Alessi Sea Salt, to taste
- Alessi Black Pepper
- 1/4 cup Alessi Pine Nuts
Preheat oven to 375.
Cover a sheet tray in foil. Place bacon strips on covered sheet tray and with a brush, coat bacon on both sides with balsamic reduction. Bake for 15 to 20 minutes. When done remove from oven and let cool. Chop bacon into bite sized pieces.
Cook gnocchi according to cooking instructions. Set aside.
Melt butter in a medium sauté pan. Add flour and garlic puree and cook for about 3 minutes, stirring constantly, until a roux is formed. Add heavy cream and stir until warmed.
Next add Parmesan cheese and stir until melted. Stir in pesto and add salt and black pepper to taste. Sauce should be nice and thick at this point.
Add cooked gnocchi and evenly coat with sauce.
Divide gnocchi among serving bowls and sprinkle balsamic glazed bacon pieces and pine nuts on top of gnocchi and drizzle more pesto for added color.