| Ingredient | ULF # | Portion |
|---|---|---|
| Benardi Gnocchi | 762428 | 8 oz. |
| Campbell's Butternut Squash Soup | 776252 | 1 cup |
| Cloverdale Applewood Smoked Bacon | 549243 | 2 oz. |
| Belgioioso Gorgonzola Cheese | 212595 | 2 oz. |
| Sage | 133067 | .25 oz. |
Bring a pot of salted water to a boil. Add the gnocchi and cook for 3-4 minutes, or until they float to the surface. Remove the gnocchi and immediately transfer them to an ice water bath to stop the cooking. Once cool, drain and coat lightly with olive oil to prevent sticking.
In a skillet over medium heat, cook the chopped bacon until crispy. Remove with a slotted spoon and let it drain on paper towels.
In the same skillet, pour in the butternut squash soup and stir in the heavy cream. Bring to a gentle simmer.
Add the blanched gnocchi to the skillet. Cook for a few minutes, stirring gently until the gnocchi is heated through and the sauce has slightly reduced. Season with salt and pepper to taste.
Serve the gnocchi on plates, topped with crispy bacon, crumbled blue cheese, and chopped sage.
