{"id":313,"date":"2024-06-05T16:39:44","date_gmt":"2024-06-05T16:39:44","guid":{"rendered":"http:\/\/www.holtmath.com\/?p=313"},"modified":"2025-04-22T19:38:56","modified_gmt":"2025-04-22T19:38:56","slug":"boursin-bacon-and-broccoli-gnocchi","status":"publish","type":"post","link":"http:\/\/www.holtmath.com\/index.php\/2024\/06\/05\/boursin-bacon-and-broccoli-gnocchi\/","title":{"rendered":"Boursin, Bacon and Broccoli Gnocchi"},"content":{"rendered":"

This Boursin, Bacon and Broccoli Gnocchi is rich, creamy and couldn’t be easier to make!<\/span><\/strong><\/span><\/p>\n

This recipe requires such a simple selection of ingredients, but I think you’ll be surprised at just how flavoursome it is! Follow me…<\/p>\n

\"bacon<\/p>\n

Bacon and Broccoli<\/strong><\/span><\/h2>\n

Bacon and broccoli is a match made in heaven and we’re not here today to witness its divorce. In fact, we’re going to celebrate it!<\/p>\n

Roasted Broccoli<\/h3>\n

I actually prefer to roast the broccoli, as opposed to steaming or boiling it. I find you develop a lot more flavour<\/strong> that way. Plus, it’s a great method for removing moisture from the broccoli, as opposed to adding more. I much prefer the crisp tender texture with the soft gnocchi.<\/p>\n

Streaky Bacon<\/h3>\n

Aka ‘regular’ bacon in the US. This is great because it’s so fatty, meaning you can render out the fat and use it in the sauce. I use unsmoked, but you could use smoked if you’d prefer.<\/p>\n

Process shots: toss broccoli in salt, pepper and oil (photo 1), roast (photo 2), add bacon to pan (photo 3), fry (photo 4).<\/em><\/span><\/p>\n

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Boursin Gnocchi<\/strong><\/span><\/h2>\n

The sauce really comes together in no time at all. After you’ve fried some shallots<\/strong> in the leftover bacon fat, you can create a sauce with stock<\/strong>, Boursin<\/strong>, cream<\/strong> and parmesan<\/strong>.<\/p>\n

Cooking the gnocchi<\/h3>\n

I like to essentially parboil it. You don\u2019t want to fully cook it because you want to finish it off in the sauce, just so it can soak in the sauce without overcooking. Giving the gnocchi a quick plunge in boiling water also removes a lot of starch, which in excess, will turn the sauce gloopy.<\/p>\n

Sauce consistency<\/h3>\n

The sauce will thicken quite quickly, but you can use the leftover gnocchi water to thin it out as needed. This will help keep the sauce creamy without diluting the flavour too much.<\/p>\n

Process shots: fry shallot (photo 1), add stock (photo 2), stir in Boursin (photo 3), stir in cream and parmesan (photo 4), stir in gnocchi (photo 5), stir in broccoli and bacon (photo 6).<\/em><\/span><\/p>\n

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Serving Bacon, Boursin & Broccoli<\/strong><\/span><\/h2>\n

I love finishing with a sprinkle of fresh parsley<\/strong>, but that’s totally optional. This will offer 4 modest portions, but it’s pretty rich and filling! You can add a side salad if you’d like though.<\/p>\n

Alrighty, let’s tuck into the full recipe for this broccoli gnocchi shall we?!<\/strong><\/p>\n

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How to make Boursin, Bacon and Broccoli Gnocchi<\/span>\u00a0<\/strong>(Full Recipe & Video)<\/h2>\n<\/p>\n
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\"bacon<\/div>\n<\/div>\n

<\/span> Print<\/a><\/p>\n

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Boursin, Bacon and Broccoli Gnocchi<\/h2>\n

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<\/span><\/span><\/span><\/span><\/span><\/div>\n
<\/div>\n
This Boursin, Bacon and Broccoli Gnocchi is rich, creamy and couldn't be easier to make!<\/span><\/div>\n
<\/div>\n
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Course <\/span>Dinner, Main Course<\/span><\/div>\n
Cuisine <\/span>Italian, Western<\/span><\/div>\n<\/div>\n
<\/div>\n
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Prep Time <\/span>10 minutes<\/span><\/span> minutes<\/span><\/span><\/div>\n
Cook Time <\/span>20 minutes<\/span><\/span> minutes<\/span><\/span><\/div>\n
Total Time <\/span>30 minutes<\/span><\/span> minutes<\/span><\/span><\/div>\n<\/div>\n
<\/div>\n
Servings <\/span>4<\/span> modest portions<\/span><\/span><\/div>\n
Calories <\/span>534<\/span>kcal<\/span><\/span><\/div>\n
Author <\/span>Chris Collins<\/a><\/span><\/div>\n
Cost <\/span>\u00a33 \/ $4<\/span><\/div>\n
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Equipment<\/h3>\n
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    Sharp Knife & Chopping Board<\/div>\n<\/li>\n
  • \n
    Small Baking Tray (for roasting broccoli)<\/span><\/div>\n<\/li>\n
  • \n
    Large Pan & Wooden Spoon<\/div>\n<\/li>\n
  • \n
    Large Pot & Slotted Spoon (for cooking gnocchi)<\/span><\/div>\n<\/li>\n
  • \n
    Jug (for stock<\/span><\/div>\n<\/li>\n
  • \n
    Fine Cheese Grater<\/div>\n<\/li>\n<\/ul>\n<\/div>\n
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    Ingredients<\/h3>\n
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    • 250g \/ 9oz<\/span> Broccoli<\/strong>,<\/span> sliced into small bite-sized pieces (weight is of the sliced broccoli)<\/em><\/span><\/li>\n
    • 1<\/span> tbsp<\/span> Olive Oil<\/strong><\/span><\/li>\n
    • 1\/4<\/span> tsp EACH:<\/span> Salt<\/strong>, Black Pepper<\/strong>,<\/span> plus more as needed<\/em><\/span><\/li>\n
    • 150g \/ 5.3oz<\/span> Streaky Bacon<\/strong>,<\/span> diced<\/em><\/span><\/li>\n
    • 2<\/span> small<\/span> Shallots<\/strong>,<\/span> finely diced<\/em><\/span><\/li>\n
    • 180ml \/ 3\/4 cup<\/span> low-salt<\/span> Chicken Stock<\/strong><\/span> (see notes)<\/em><\/span><\/li>\n
    • 1x<\/span> 150g\/5.3oz block of<\/span> Garlic & Herb Boursin Cheese<\/strong>,<\/span> leave at room temp<\/em><\/span><\/li>\n
    • 60ml \/ 1\/4 cup<\/span> Single Cream\/Half & Half<\/strong>,<\/span> leave at room temp<\/em><\/span><\/li>\n
    • 20g \/ 1\/4 cup<\/span> freshly grated<\/span> Parmesan<\/strong><\/span><\/li>\n
    • 500g \/ 1lb<\/span> uncooked<\/span> Gnocchi<\/strong><\/span> (see notes)<\/em><\/span><\/li>\n
    • 1<\/span> tbsp finely diced<\/span> Fresh Parsley<\/strong>,<\/span> to serve (optional)<\/em><\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n
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      Instructions<\/h3>\n
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      • \n
        Preheat the oven to 200C\/390F. Add the broccoli to a small baking tray and toss with 1 tbsp olive oil and 1\/4 tsp salt and pepper. Roast in the oven for 15-18 minutes, or until lightly charred and fork tender (timings will vary so just be vigilant).<\/span><\/div>\n<\/li>\n
      • \n
        Meanwhile, add the bacon to a large pan over medium heat and fry until crispy with the fat rendered down. Remove the bacon and place to one side, leaving the excess fat in the pan. Add the shallots and fry until soft and golden.<\/span><\/div>\n<\/li>\n
      • \n
        Pour in the stock then stir in the Boursin until it melts. Stir in the cream and parmesan, then gently simmer for a couple of minutes until the sauce begins to thicken.<\/span><\/div>\n<\/li>\n
      • \n
        During this time bring a large pot of salted water to a boil. Add the gnocchi and cook for 1 minute, then use a slotted spoon to transfer it into the sauce. Stir to coat the gnocchi in the sauce, then stir in the bacon and broccoli. Turn the heat to low and gently stir for another minute or so until the sauce re-thickens. If it over-thickens at any point just stir in a splash of the leftover gnocchi water.<\/span><\/div>\n<\/li>\n
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        Check for seasoning and adjust if needed, then serve with fresh parsley and enjoy!<\/span><\/div>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
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        Video<\/h3>\n
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