# Components:
→ Pasta & Dairy
01 - 1.1 lbs potato gnocchi (fresh or shelf-stable)
02 - 7 fl oz heavy cream
03 - 1.4 oz 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 extra 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.
02 - Heat a large skillet over medium heat, add diced bacon and cook until crispy, about 5 to 6 minutes. Transfer bacon to a paper towel-lined plate, discarding excess fat but reserving 1 tablespoon in the pan.
03 - Add olive oil to the skillet and sauté finely chopped onion over medium heat until translucent, about 2 to 3 minutes. Stir in minced garlic and cook for an additional minute.
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 cheese, and unsalted butter. Stir well and simmer gently for 3 to 4 minutes until sauce thickens. Season with salt, black pepper, and optional red pepper flakes.
06 - Add gnocchi to the boiling water and cook according to package directions, about 2 to 3 minutes, until they float to the surface. Drain well.
07 - Transfer drained gnocchi directly to the skillet. Toss thoroughly to coat in the creamy corn sauce.
08 - Stir in crispy bacon and chopped chives, mixing well before serving.
09 - Serve immediately, garnished with extra chives and additional freshly grated Parmesan if desired.
