My mother gave me a bunch of recipe booklets, calenders, and what not. This recipe sounds good, and I thought I'd share.

Gnocchi with Bacon and Leeks

Tender gnocchi tossed with a savoury, creamy sauce makes a nice first course or a hearty main course accompanied by a crispy green salad.

4 strips bacon

3 leeks, white and light green parts only, thinly sliced (about 3 cups)

Salt and pepper

1/2 cup dry white wine (or 2 Tbsp white wine vinegar)

1-1/2 cups 35% whipping cream

1 lb fresh or frozen gnocchi

2 Tbsp crumbled blue cheese or freshly grated Parmesan cheese

Chopped fresh parsley or other herb

In a large skillet over medium-high heat, cook bacon, turning once, until crisp. Transfer to paper towel-lined plate; set aside.

Reduce heat to medium-low and drain off all but 1 Tbsp of fat from pan. Add leeks, 1/2 tsp salt and 1/4 tsp pepper; cook, stirring, for about 8 minutes or until soft. Increase heat to medium-high. Add wine and boil, scraping up and brown bits stuck to pan, until wine is reduced by half. Crumble reserved bacon and stir into pan with cream. Simmer, stirring often, for about 5 minutes or until reduced and thickened. Season to taste with salt and pepper.

Meanwhile, in large pot of boiling, salted water, cook gnocchi according to package directions. Drain well and add to sauce in pan; toss gently to coat. Serve sprinkled with cheese and parsley.

Yield: 4 to 6 servings