Ingredients

• 500g pkt potato gnocchi
• 1 tablespoon extra virgin olive oil
• 150g rindless bacon rashers, chopped
• 1 leek, trimmed, sliced
• 2 garlic cloves, finely chopped
• 80ml (1/3 cup) white wine
• 300ml Bulla Cooking Cream
• 1/3 cup chopped fresh continental parsley
• 50g (2/3 cup) finely grated parmesan
• 100g (1 cup) coarsely grated mozzarella
• 4 eggs

Method

• Step 1 Preheat the oven to 180°C/160°C fan forced. Lightly grease a 19 x 26cm baking dish. Cook the gnocchi in a large saucepan of boiling water for 5 minutes or until they rise to the surface. Drain. Transfer to the prepared dish. Pour over 125ml (1/2 cup) cold water.
• Step 2 Meanwhile, heat the oil in a large non-stick frying pan over high heat. Add the bacon, leek and garlic and cook, stirring often, for 5 minutes or until the bacon is golden. Add the wine and simmer for 2 minutes or until reduced. Stir in the cream. Season well with pepper. Stir in half the parsley.

• Step 3 Sprinkle the parmesan over the gnocchi. Pour over the cream mixture. Sprinkle with mozzarella. Bake for 35 minutes or until the sauce reduces and thickens. Crack the eggs onto the gnocchi mixture and bake for a further 5 minutes or until the whites are just set. Set aside for 5-10 minutes to rest (the eggs will continue to cook). Sprinkle with the remaining parsley.