Gnocchi in bacon, tomato and cream sauce with mountain cheese

Ingredients for 5 servings:

• 1,000 g gnocchi from the refrigerated section
• 125 g bacon
• 3 shallots
• 1 garlic clove(s)
• 1 ½ tbsp tomato paste, approx.
• 1 jar vegetable broth
• 200 g whipped cream
• 100 g mountain cheese
• 2 tsp mixed herbs, frozen or fresh
• Spice(s) of your choice

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Dice the bacon or use pre-cut bacon cubes and fry them in the prepared pan. While the bacon is browning, peel the shallots and garlic, cut them into thin rings or slices, and add them to the pan. Keep an eye on the bacon and garlic to make sure they don’t overcook. When the shallots are slightly translucent, add the tomato paste, fry briefly, then deglaze with the vegetable stock and reduce by at least half the amount of water. Reduce the heat to medium, add the cream, and bring to a brief boil. Meanwhile, cut the mountain cheese into large cubes so it melts faster. Add it to the sauce with the herbs. Stir occasionally and reduce the heat further to prevent burning. Meanwhile, bring the lightly salted water for the gnocchi to a boil. Prepare the gnocchi according to the package instructions and season the sauce with additional spices to taste. Personally, a dash of soy sauce is enough for me, as the bacon adds enough strength. Now add the gnocchi to the sauce, mix well, and serve warm. This dish is easy to prepare and boasts a hearty flavor. Ideal for fall and winter. Serve with your favorite beer or wine.