FineFrenchDining.com

Ingredients:

• 2 cups flour
• 4 eggs
• 1/2 cup grated Gruyere cheese
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley (optional)
• 1/2 cup cream
• 2 cloves of garlic, minced
• 2 cups of diced bacon or lardons
• 1 cup of diced onions
• 1 cup of diced mushrooms
• 1/4 cup of white wine
• 1/4 cup of grated Parmesan cheese

Equipment:

• Mixing bowl
• Whisk or fork
• Rolling pin
• Gnocchi board or fork
• Pot for boiling water
• Slotted spoon
• Plate or serving dish
• Large skillet or pan

Instructions:

1. In a mixing bowl, combine the flour, eggs, Gruyere cheese, salt, pepper, and parsley (if using). Mix until a dough forms.

1. Knead the dough on a floured surface for a few minutes until smooth.
2. Roll the dough into long, thin ropes, about 1/2 inch thick.
3. Use a gnocchi board or fork to create grooves on one side of each rope.
4. Cut the ropes into small pillows, about 1 inch long.
5. Bring a pot of salted water to a boil.
6. Gently add the gnocchi to the boiling water and cook for 2-3 minutes or until they float to the surface.
7. Use a slotted spoon to remove the gnocchi from the water and transfer them to a plate or serving dish.
8. In a large skillet or pan, sauté the bacon or lardons over medium heat until crispy.
9. Add the onions and garlic to the skillet and sauté until translucent.
10. Add the mushrooms and sauté for an additional 2-3 minutes.
11. Deglaze the pan with white wine and stir in the cream.
12. Add the cooked gnocchi to the skillet and toss to coat with the sauce.
13. Cook for an additional 2-3 minutes or until the sauce thickens.
14. Remove from heat and sprinkle with grated Parmesan cheese.