Gnocchi Soup with Bacon

Ingredients

5 slices Kayem Small Batch Slow Smoked Maplewood Thick Cut Bacon, chopped

1 TBSP olive oil

½ onion, minced

4 cloves garlic, minced

3 carrots, peeled and diced

2 stalks celery, diced

1 TBSP Italian seasoning

Pinch red pepper flakes, optional

Salt & pepper, to taste

4 cups chicken stock

1 pound gnocchi

1 1/2 cups heavy cream

1/2 cup grated parmesan

Directions

• Cook the bacon in a large pot over medium heat until crisp, about 5 minutes
• Remove the bacon with a slotted spoon and set on a paper towel lined plate to drain. Remove all but 1 TBSP bacon fat from the pot
• Add the olive oil and onion and cook for 2 - 3 minutes, until translucent. Add the garlic and cook 30 seconds, until fragrant
• Add the carrots, celery, Italian seasoning, red pepper flakes, and a pinch of salt and pepper. Cook for 5 minutes
• Add the chicken broth and gnocchi to the pot. Increase the heat to high and bring to a boil.
• Once boiling, reduce the heat and simmer for 15 minutes, stirring occasionally.
• Add the cream, cooked bacon, and parmesan. Stir and cook until heated through. Season with additional salt and pepper, to taste. Enjoy