Creamy Bacon Gorgonzola Gnocchi

• 2 pounds Dry Gnocchi
• 1/2 pounds To 3/4 Pound Sliced Bacon, Cut Crosswise Into 1/2-inch Strips
• 1 Tablespoon To 4 Tablespoons Crumbled Gorgonzola Cheese (If You Are Averse To Bleu Cheeses, You Can Substitute An Equal Amount Of Mozzarella Or Fontina Here.)
• 1 cup Shredded Mozzarella
• 1/4 cups Grated Romano Or Parmesan Cheese
• 2 whole Thinly Sliced Green Onions (green Parts Only)
• 1/4 cups Parsley, Finely Chopped

1. Bring a large pot of water to a boil.
2. In a large, heavy skillet over medium high heat, cook the bacon until it is browned and crisp-chewy.
3. Use a slotted spoon to transfer the bacon to a paper towel lined plate.
4. Drain off all but 2 tablespoons of the bacon drippings.
5. Cook the gnocchi according to the package directions in the pot of boiling water.
6. When done, use a sieve or slotted spoon to transfer the cooked gnocchi from the boiling water to a colander.
7. Reserve the water.
8. Return the pan with bacon grease to medium high heat.
9. Add the drained gnocchi and toss to coat.
10. Cook the gnocchi, stirring frequently, until golden brown on most surfaces.
11. Lower the heat to medium, add all of the cheeses and a deep spoonful of the water in which the gnocchi was cooked.
12. Stir gently, adding more pasta water if necessary, to help the cheese melt and form a sauce.
13. Stir in the bacon, sliced green onions and parsley and serve hot with extra Romano cheese if desired.

bacon, gorgonzola cheese, mozzarella, parmesan cheese, green onions, parsley

Taken from tastykitchen.com/recipes/main-courses/creamy-bacon-gorgonzola-gnocchi/ (may not work)