Summary

Ingredients

• 500 g nocchi, homemade or from the coolin shelf
• 2 tablespoon butter
• 1 pear (s), not too soft
• 2 shallot (s)
• Thyme
• 50 g parmesan, freshly rated
• salt
• pepper
• some white wine

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Instructions

1. Cook the gnocchi in salted water.
2. Peel and halve the shallots and cut into fine rings. Wash and core the pear and cut into sticks. Froth the butter in a pan, add the shallots and pear. Season with salt, pepper and thyme. Possibly season with a pinch of sugar. Fry everything briefly and vigorously. Deglaze with a dash of white wine and reduce the heat. Add the gnocchi dripping wet and let boil briefly. Pour the parmesan on top, let it melt and serve.
3. If you want it even creamier, just add some of the cooking water or some milk or cream.
4. As a topping, if desired, a bacon chip, roasted without fat, tastes best in the oven or in the pan.