# What You'll Need:
→ Pasta & Dairy
01 - 1.1 lb fresh or shelf-stable potato gnocchi
02 - 0.85 cup heavy cream
03 - 0.14 cup grated Parmesan cheese
04 - 1 tbsp unsalted butter
→ Meats
05 - 5.3 oz diced bacon
→ Vegetables
06 - 1 1/2 cups corn kernels, fresh, canned, or thawed frozen
07 - 2 cloves garlic, minced
08 - 1 small onion, finely chopped
09 - 2 tbsp chopped chives or green onion, plus additional for garnish
→ Spices & Seasoning
10 - 1/2 tsp black pepper
11 - Salt, to taste
12 - Pinch of red pepper flakes (optional)
→ Others
13 - 1 tbsp olive oil
# Directions:
01 - Bring a large pot of salted water to a rolling boil for cooking gnocchi.
02 - Heat a large skillet over medium heat and add diced bacon. Cook, stirring occasionally, until crispy, approximately 5 to 6 minutes. Remove bacon with a slotted spoon to a paper towel-lined plate. Discard excess fat, reserving about 1 tablespoon in the skillet.
03 - Add olive oil to the skillet with reserved bacon fat. Sauté chopped onion over medium heat until translucent, about 2 to 3 minutes. Stir in minced garlic and cook for an additional 1 minute until fragrant.
04 - Add corn kernels to the skillet and cook, stirring frequently, for 3 to 4 minutes until lightly golden.
05 - Pour in heavy cream, grated Parmesan, and butter. Stir thoroughly and simmer gently for 3 to 4 minutes until the sauce thickens. Season with salt, black pepper, and optional red pepper flakes to taste.
06 - Add gnocchi to boiling water and cook following package instructions, about 2 to 3 minutes, until they float to the surface. Drain thoroughly.
07 - Transfer drained gnocchi directly into the cream sauce. Gently toss to coat evenly. Fold in crispy bacon and chopped chives.
08 - Plate immediately, garnished with additional chives and fresh Parmesan if desired.
