Potato gnocchi with honey smoked bacon

Gnocchi topped with fresh rapini, toasted walnuts, five-year cheddar and Dijon cream sauce.

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

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.