Spicy Baked Gnocchi with Bacon

Name: Spicy Baked Gnocchi with Bacon
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 6
Ingredients: 1 tablespoon olive oil, plus more for the pan; 1/2 pound bacon, diced; 2 shallots, finely chopped; 1 teaspoon kosher salt, divided; 2 tablespoons all-purpose flour; 2 1/2 cups whole milk; 4 teaspoons Calabrian chili paste; 2/3 pound Italian fontina cheese, rind removed and diced; 1/2 cup freshly grated parmesan cheese; 1 (17 ounce) package prepared gnocchi, such as De Cecco

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Pasta alla bechamel is Giada’s all-time favorite pasta dish, and this spicy baked gnocchi with bacon is kicked up a notch. Lusciously creamy with gooey fontina cheese, it’s a perfectly decadent meal for an occasion. Calabrian chili paste gives it a zingy warmth throughout, without being overwhelmingly spicy (but if you’re making this for a heat enthusiast, feel free to add more of it!). Bake it all in the oven until it’s golden-brown bubbly perfection for a show stopping main course.

The beauty of this recipe is that you can assemble it a day or two ahead of time if needed, and throw it in the oven when it’s time to eat.

Rated 5.0 stars by 1 users

Servings

Prep Time

10 minutes

Cook Time

1 hour

Calories

780

Author:

Giadzy

Ingredients

1 tablespoon olive oil, plus more for the pan

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1/2 pound bacon, diced
2 shallots, finely chopped
1 teaspoon kosher salt, divided
2 tablespoons all-purpose flour

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2 1/2 cups whole milk
4 teaspoons Calabrian chili paste

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2/3 pound Italian fontina cheese, rind removed and diced
1/2 cup freshly grated parmesan cheese

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1 (17 ounce) package prepared gnocchi, such as De Cecco

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Instructions

Preheat the oven to 400 degrees F.
To a large oven-proof saucepan, add the oil and bacon and place over medium heat. Cook, stirring often until the fat is rendered and the bacon is golden brown and crispy, about 10 minutes. Using a slotted spoon, remove the bacon to a paper towel lined plate. Remove all but 3 tablespoons of fat from the pan and return to medium heat. Add the shallots and 1/2 teaspoon salt and cook, stirring often, until fragrant and soft, about 3 minutes. Stir in the flour until smooth and cook, stirring constantly for 2 minutes. Slowly whisk in the milk until fully combine. Bring to a simmer, whisking often, until the mixture is thickened slightly and smooth. Reduce the heat to maintain a gentle simmer. Stir in the remaining 1/2 teaspoon salt and Calabrian chili paste and simmer until the flavors combine, about 5 minutes. Whisk in the fontina cheese until smooth. Add the gnocchi to the pan and toss to combine. Stir in the half of the reserved bacon. Top with the remaining bacon and remaining 1/2 cup parmesan cheese. Bake until golden brown and bubbly, 30 to 40 minutes. Allow the gnocchi to cool for 10 minutes before serving.