Baked Brie Gnocchi

Sweet shallots slowly caramelize before simmering with crisp cider, creating a silky sauce for tender potato gnocchi and a wheel of Brie that melts into every bite. Baked in the Tree Embossed Round Dutch Oven, it's a cozy centerpiece that feels especially fitting for holiday gatherings, as if you combined all the pieces of your favorite cheeseboard into a cozy pasta.

8 ounces pancetta (or thick-cut bacon), diced

6 cloves garlic, crushed

6 shallots, thinly sliced

Kosher salt and freshly ground black pepper

1 tablespoon honey

1 (12-ounce) can dry hard cider

2 pounds shelf-stable potato gnocchi

4–5 sprigs fresh thyme

1 (8- to 10-ounce) wheel Brie

½ cup grated Parmesan cheese

Crushed red pepper flakes, for serving

Preheat the oven to 375°F.

Heat a 4.5 qt. Dutch oven over medium heat. Add the pancetta and cook, stirring occasionally, until crisp and the fat has rendered, about 5 to 7 minutes. Transfer the pancetta to a paper towel-lined plate, leaving the rendered fat in the pot.

Add the garlic and cook until fragrant, about 30 seconds. Stir in the shallots, season with salt and pepper, and reduce the heat to medium-low. Cook, stirring occasionally, until softened and caramelized, about 5 to 7 minutes. Stir in the honey, then pour in the cider, scraping up any browned bits from the bottom of the pot. Bring to a boil.

Add the gnocchi and thyme, stirring to coat. Return the mixture to a boil.

Score the top of the Brie in a crisscross pattern, then nestle it on top of the gnocchi. Cover and bake for about 15 minutes, or until the Brie is completely melted.

Remove from the oven. Uncover, sprinkle with the Parmesan, and stir until the cheese is fully incorporated into a smooth, creamy sauce.

Top with the reserved crisp pancetta and a pinch of crushed red pepper flakes before serving.