Perfect for feeding a crowd, this satisfying skillet dinner comes together quickly and makes use of pantry staples. With a zippy mustard sauce, crispy bacon and fiber-rich peas, this gnocchi dish will surely please everyone gathered around the table.
Preheat the oven to Broil.
Cook the bacon in a 12-inch (30 cm) oven-safe skillet over medium-high heat, stirring as needed until crisp, about 6 minutes. Transfer the cooked bacon to a paper towel-lined plate. Drain excess bacon grease from pan but don't wipe clean.
Add the gnocchi to the skillet and turn the heat down to medium. Cook for 7 minutes, until the gnocchi is lightly browned and softened, stirring often. If the skillet is too dry, add 1 Tbsp (15 mL) canola oil. Don't worry too much about the stuck on pieces as they will be scraped off when the liquid is added.
In a bowl, combine whole milk, chicken broth, Dijon mustard, flour, mustard powder, fresh rosemary and garlic powder and mix until smooth.
When the gnocchi is browned, stir the cooked bacon and the peas. Cook for 1 minute, stirring constantly until thickened. Season with salt and pepper. Pour in the milk mixture and cook for another minute. Stir in the cream.
Sprinkle the gnocchi with the cheese and place under the broiler for 3-5 minutes, until the cheese is golden and lightly browned. Sprinkle with 1 Tbsp (15 mL) yellow mustard seeds (optional). Serve immediately.
Servings 6