6 slices bacon (chopped)
1 cup chicken broth
16 ounces potato gnocchi
½ teaspoon black pepper
4 tablespoons Cabot Sour Cream
4 ounces Cabot Extra Sharp Cheddar, shredded (about 1 cup)
2 tablespoons fresh chives, chopped
To see how to make this recipe, visit Little Leopard Book.
Photo courtesy of Whitney Bond.