Description
Description A warm, cheeky weeknight winner, this comforting dish combines pillowy gnocchi, smoky beef bacon, savory ground beef, and a luxuriously herby Boursin cream.
Ingredients
- 500g ( 1.1 lbs) fresh or frozen potato gnocchi
- 200g ( 7 oz ) streaky beef bacon, thick-cut, diced into small lardons
- 400g ( 14 oz ) lean ground beef (80/20 mix)
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 300g ( 10 oz ) fresh broccoli florets, cut into small, bite-sized pieces
- 1 tablespoon olive oil
- 150 ml (2/3 cup) beef broth
- 150g ( 5.2 oz ) Boursin Garlic & Fine Herbs cheese
- 60 ml (1/4 cup) heavy cream (optional)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
- Freshly grated Parmesan cheese, for serving
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Instructions
- Prepare Ingredients: Wash and cut broccoli into bite-sized florets. Finely dice the onion and mince the garlic. Cut beef bacon into small lardons. Gather seasonings, broth, Boursin, and cream.
- Cook Beef Bacon and Beef: In a large skillet over medium heat, cook diced beef bacon for 8-10 minutes until golden and crisp. Remove bacon, reserving rendered fat in the skillet. Increase heat to medium-high and brown ground beef for about 5 minutes.
- Sauté Aromatics: Reduce heat to medium, add onion, and cook until softened. Add garlic and sauté for another minute until fragrant.
- Cook Gnocchi and Broccoli: Boil heavily salted water, add gnocchi and cook until they float. Blanch broccoli for 1-2 minutes until vibrant and tender-crisp. Drain both.
- Create the Boursin Sauce: Reduce skillet heat to low, add beef broth and scrape browned bits. Add Boursin in dollops, stir until melted, then stir in cream if desired.
- Combine and Season: Add broccoli and gnocchi to the skillet, mix gently, simmer for 2-3 minutes. Adjust seasoning with salt and black pepper.
- Final Assembly and Serve: Stir in most bacon lardons, reserving some for garnish. Serve in bowls, garnished with parsley, Parmesan, and bacon lardons.
Notes
- Notes
- Store leftovers in an airtight container for 3–4 days. For best texture, freeze only the meat-sauce for up to 2 months.