Boursin, Bacon and Broccoli Gnocchi

Our family loves some good gnocchi. While some of the boys picked out the broccoli, I think this recipe was a hit. Here is the original recipe: https://www.dontgobaconmyheart.co.uk/boursin-bacon-and-broccoli-gnocchi/

Boursin, Bacon and Broccoli Gnocchi

Ingredients:

• 250g / 9oz Broccoli, sliced into small bite-sized pieces (weight is of the sliced broccoli)
• 1 tbsp Olive Oil
• 1/4 tsp EACH: Salt, Black Pepper, plus more as needed
• 150g / 5.3oz bacon, diced
• 2 small Shallots, finely diced
• 180ml / 3/4 cup low-salt Chicken Stock (see notes)
• 1x 150g/5.3oz block of Garlic & Herb Boursin Cheese, leave at room temp
• 60ml / 1/4 cup Single Cream/Half & Half, leave at room temp
• 20g / 1/4 cup freshly grated Parmesan
• 500g / 1lb uncooked Gnocchi (see notes)
• 1 tbsp finely diced Fresh Parsley, to serve (optional)

Directions:

1. Preheat the oven to 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).
2. 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.
3. 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.
4. 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.
5. Check for seasoning and adjust if needed, then serve with fresh parsley and enjoy!