Creamy Gnocchi with Bacon, Tomato and Paprika

Ingredients

• Oil (For frying the gnocchi and onion; reserve the fat rendered by the bacon lardons.)
• 600 g Gnocchi (One large package.)
• 200 g Bacon lardons
• Onion (Cut into small pieces.)
• Sweet paprika (A generous amount.)
• Herbes de Provence salt (A little.)
• Pepper (A few grinds of the pepper mill.)
• Smoked paprika (To enhance the flavor.)
• Granulated garlic
• Tomato sauce or tomato paste (A little; choose either tomato sauce or tomato paste.)
• Heavy cream (One small carton.)

Steps

1. 1

   Heat some oil in a large frying pan.

2. 2

   Add the 600 g of gnocchi and stir occasionally until they are nicely golden on all sides.

3. 3

   When the gnocchi are cooked and golden, remove them from the pan and set them aside.

4. 4

   In the same pan, add the 200 g of bacon lardons and cook them for a few minutes, until they are well browned.

5. 5

   Remove the lardons once browned, keeping the fat they rendered in the pan.

6. 6

   Sauté the onion, cut into small pieces, in the pan until well browned.

7. 7

   Season with the sweet paprika, Herbes de Provence salt, pepper, smoked paprika and granulated garlic. Adjust the quantities to taste; the source specifies a generous amount of sweet paprika, a little salt and a few grinds of pepper.

8. 8

   Add a little tomato sauce or tomato paste, then mix everything together.

9. 9

   Cook the mixture for 2 minutes.

10. 10

    Add the heavy cream and stir to make the sauce.

11. 11

    Simmer the sauce for 5 minutes.

12. 12

    Add the browned lardons and reserved gnocchi to the sauce.

13. 13

    Mix once more, then serve hot.

Notes

The exact amounts of oil, onion, tomato sauce or paste, cream and spices are not specified in the source. The transcription contains an ambiguous final wording; only the instruction to mix and serve has been retained.

Nutrition per serving

• main course
• quick
• easy
• pan-fried
• creamy
• with meat
• French cuisine