# Ingredients:
→ Pasta & Dairy
01 - 1.1 lb potato gnocchi (fresh or shelf-stable)
02 - 0.85 cup heavy cream
03 - 3 tbsp grated Parmesan cheese
04 - 1 tbsp unsalted butter
→ Meats
05 - 5.3 oz bacon, diced
→ Vegetables
06 - 1 ½ 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 - ½ 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. Add diced bacon and cook until crispy, about 5 to 6 minutes. Transfer bacon to a paper towel-lined plate to drain excess fat, leaving about 1 tbsp fat in the pan.
03 - Add olive oil to the skillet, then sauté finely chopped onion over medium heat until translucent, about 2 to 3 minutes. Stir in minced garlic and cook for 1 more minute.
04 - Add corn kernels to the skillet and cook, stirring, for 3 to 4 minutes until lightly golden.
05 - Pour in heavy cream, grated Parmesan, and unsalted butter. Stir well and simmer gently for 3 to 4 minutes until the sauce thickens. Season with salt, black pepper, and optional red pepper flakes.
06 - Cook gnocchi in the boiling salted water according to package instructions, about 2 to 3 minutes, or until they float to the surface. Drain thoroughly.
07 - Add the drained gnocchi directly into the creamy corn sauce. Toss gently to coat.
08 - Stir in crispy bacon and chopped chives. Serve immediately, garnished with additional chives and freshly grated Parmesan as desired.
