Weekdays can be pretty crazy with kids in school or with work schedules. This is a simple dish for those hectic nights. My kids love this dish. They say it reminds them of Mac and cheese but with gnocchi. Traditionally people make this dish with peas and bacon. But I wanted to switch it up a bit. Instead of using the peas I went ahead and chopped up some Brussel sprouts. I also used some delicious Kerrygold aged cheddar and Kerrygold blarney castle a mild Gouda. The combinations will make your head turn. Enjoy!
16oz gnocchi, frozen package
Salt & pepper, to taste
2/4 cups pancetta, diced
2 cups Brussel sprouts, thinly sliced
1 cup leeks, thinly sliced
1/2 cup kerrygold aged cheddar
1/2 cup kerrygold blarney castle Gouda
2 tablespoons unsalted butter
1 cup heavy cream
Preheat oven to 400 degrees.
On medium heat in a large skillet add pancetta cook for about 3 minutes next add the leeks and cook until softened, about 3 minutes. Now add the Brussel sprouts and thyme and continue to cook for another 3 minutes. Next add the cheese cook until melted and add the heavy cream. Season with salt and pepper to taste. Set aside.
Follow instructions on gnocchi package stir well, cover and cook until the gnocchi is slightly tender, about 3-4 minutes or they start to rise to the top of the water. Remove from the heat. Add the gnocchi cheese leek and pancetta mix. Ross everything together until well incorporated. Serve.
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