Categories: Pasta

Ingredients

• Kosher salt
• 1 tbsp. olive oil
• 3 slices thick-cut bacon, cut into 1/2-inch strips
• 8 oz. cremini mushrooms, sliced
• 4 ears corn, kernels cut off
• 3 scallions, thinly sliced (dark green parts separated)
• Black pepper
• 17.5 oz. package potato gnocchi
• 3 tbsp. unsalted butter
• 1/4 cup grated Parmesan, plus more for serving

Directions

1. Bring a large pot of salted water to a boil. Meanwhile, heat the olive oil in a Dutch oven over medium-high heat. Add the bacon and cook, stirring occasionally, until lightly browned, about 3 minutes. Add the mushrooms, season with salt and cook, stirring, until tender and lightly browned at the edges, 3 to 5 minutes. Add the corn, season with salt and cook, stirring occasionally, until crisp-tender, about 3 minutes. Stir in the white and light green scallion parts, season with salt and pepper and keep warm over low heat.

2. Add the gnocchi to the boiling water and cook as directed. Reserve 1 1/4 cups cooking water, then drain. Add 1 cup cooking water and the butter to the pot with the cooked vegetables. Increase the heat to medium and cook, stirring and scraping up the bottom of the pot, until the butter melts and a light brown sauce forms, about 30 seconds.

3. Add the gnocchi to the pot with the vegetables and stir to coat, adding more cooking water, 1 tbsp. at a time, if it seems dry. Stir in the Parmesan and season with salt and pepper.

4. Divide the gnocchi among shallow bowls. Top with more Parmesan and the dark green scallion parts.

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