INGREDIENTS
- 4 cups PC Gnocchi Potato Dumplings
- 2 cups Chopped Honey and Sea Salt Bacon
- 1/2 cup toasted walnut halves
- 1 cup shaved 5 year cheddar
- 2 tbsp butter
- 2 tbsp shallots finely chopped
- 1 tbsp garlic finely chopped
- 1 cup Peller Chardonnay
- 1 1/2 cups 35% cream
- 1/2 tbsp Dijon mustard
- 1 cup blanched rapini
METHOD
- Warm a fry pan over medium to high heat.
- Add in the chopped bacon and sauté until cooked through.
- Drain of the fat and add half the butter, shallots and garlic.
- Sauté for one minute to release their flavours and then add in the wine and reduce by half.
- Next add in the Dijon mustard, 35% cream and also reduce by half.
- Set aside and in a separate fry pan melt the remaining butter over medium to high heat.
- Add in the potato gnocchi and sauté until golden brown. Then add in the Dijon Bacon Cream Sauce with the toasted walnuts and blanched rapini.
- Once everything is warm through, season with salt, pepper and serve with the shaved cheddar sprinkle over top.