Bacon and Broccoli Gnocchi

Carbs and creamy cheese sauce for the win!
And I promise it tastes better than it looks!

Ingredients:
2 lbs store-bought gnocchi
2 cup broccoli florets, blanched
3 tbsps butter
6 strips of bacon

Sauce:
3 tbsps butter
3 tbsps flour
1/2 tsp dry mustard
1  1/2 tsps worcestershire sauce
1/2 tsp salt
1/4 tsp pepper
1/8 tsp cayenne
1/4 tsp paprika
3 cups milk
7 oz mozzarella, shredded
2 tbsps parmesan

fresh parsley to garnish

To make the sauce melt 3 tbsps butter with 3 tbsps flour and whisk 1 minute. Add the dry mustard, worcestershire, salt, pepper, cayenne and paprika. Whisk in the milk and cook on medium 5 minutes or until it begins to thicken. Remove from heat and stir in the cheeses. Set aside.

Cook the gnocchi as per package directions. Mine said 3 minutes until they float to the surface of the water. Drain.

Also, blanch the broccoli for 3-4 minutes if you haven't already. I had previously blanched broccoli in the freezer so I just defrosted it and it was ready to go!

Fry the bacon in a large skillet until crisp and crumble or break up in pieces. Remove the excess bacon fat leaving 2-3 tbsps in the pan. Add 3 tbsps of butter. 

Add the gnocchi and fry over medium heat for about 3 minutes or until lightly golden.

Return the bacon to the pan and add the blanched broccoli.

Stir in the sauce and pour everything into an oiled 13 X 9" baking dish.

Bake at 350°F for 20 minutes or until cheese is melted.

Garnish with fresh parsley

Serves 6 - 8