Goat cheese gnocchi in wine sauce with bacon and dates

Ingredients:

Gnocchi

• 340 g fresh goat cheese at room temperature
• 110 g fresh goat's milk ricotta or cow's milk ricotta
• 2 large eggs at room temperature
• 0.5–1 cup premium flour + extra for sprinkling

Sauce

• 170 g bacon, cut into small cubes
• 8–10 large dates, pitted and finely diced (about 1/3 cup)
• 0.5 cups white wine
• 0.5 cups vegetable broth
• 1 tbsp unsalted butter
• 1/4 cup chopped fresh parsley

Preparation:

1. Combine the goat cheese, ricotta, and eggs in a large bowl and mix until smooth. Add 1/2 cup of flour and mix until fully incorporated. Add more flour, 2 tablespoons at a time, until the dough is smooth and elastic (not sticky). If you add too much flour or overmix, the gnocchi will be tough. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
2. Meanwhile, bring water to a boil in a large saucepan.
3. On a lightly floured work surface, form the dough into a 20 x 35 cm (8 x 14 in) rectangle, 1 cm (0.5 in) thick. Using a sharp, floured knife, cut the rectangle into 2.5 x 1 cm (1 x 0.5 in) pieces. Dust a fork with flour and run each piece of dough through the tines, pressing firmly to create deep grooves. If the dough begins to stick, flour the fork and your fingers. Place the finished gnocchi on a floured baking sheet.
4. When the water comes to a boil, prepare a bowl of ice water. Salt the water in the pan. Cook the gnocchi in batches, lowering them into the boiling water with a slotted spoon and stirring quickly to prevent them from sticking to the bottom. Cook until all the gnocchi float to the surface, then cook for another 1–2 minutes, about 4 minutes total. Immediately transfer the gnocchi with a slotted spoon into the ice water to stop the cooking. Once they have cooled, drain them. They are now ready to fry.
5. Heat a nonstick frying pan over medium heat. Add the bacon and cook until crisp (the fat begins to foam). Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Place the gnocchi in the pan and fry in the rendered fat for about 2 minutes per side. Transfer the gnocchi to a plate. Add the dates to the pan.
6. Stir in the wine and vegetable broth and simmer until reduced by half, 2–3 minutes. Stir in the butter. Add the gnocchi and bacon, season with salt and pepper to taste. Add 3 tablespoons of parsley and toss to combine. Serve on a platter, garnished with the remaining herbs.