Creamy Gnocchi with Mushrooms and Bacon Lardons

Ingredients

• 700 g Gnocchi
• 350 g Bacon lardons
• 400 g Brown mushrooms (Sliced)
• 2 Garlic (Cloves, minced)
• 0.5 Yellow onion (Sliced)
• 30 cl Chicken stock
• 0.5 Boursin garlic and herbs (Half a cheese)
• 38 cl Crème fraîche
• 1 tsp Smoked paprika
• Oregano (Mentioned in the preparation; quantity not specified)
• Black pepper (To taste)
• Parmesan (Quantity not specified)
• Parsley (Optional, for serving)

Steps

1. 1

   In a large skillet over medium heat, cook the bacon lardons until golden and crispy. Remove them from the skillet and set aside.

2. 2

   In the same skillet, sauté the onion and garlic in the bacon fat for 3 to 4 minutes, until tender and fragrant.

3. 3

   Add the sliced mushrooms and cook until they have reduced and are nicely browned.

4. 4

   Pour the chicken stock and crème fraîche into the skillet, then bring to a gentle simmer.

5. 5

   Add the half portion of Boursin and stir until completely melted and the sauce is smooth.

6. 6

   Add the smoked paprika and oregano. Simmer for another 3 to 5 minutes, until the sauce has thickened slightly.

7. 7

   Add the gnocchi directly to the sauce. Cover and simmer for approximately 5 minutes, stirring occasionally, until tender and well coated in the sauce.

8. 8

   Remove the skillet from the heat. Add the Parmesan and stir.

9. 9

   Add the crispy bacon lardons, season with pepper to taste, and mix everything well. Add parsley, if desired, before serving.

Notes

The quantities of Parmesan, pepper, oregano, and parsley are not specified in the source. The preparation mentions oregano, although it does not appear in the original ingredient list.

Nutrition per serving

• main course
• French
• creamy
• gnocchi
• mushrooms
• bacon lardons
• comfort food