Bacon Gnocchi
with Crème Fraîche, Tomatoes and a Zingy Side Salad
Gnocchi occupy the delicious middle ground between pasta and dumplings. These lovely little pillows are quite rich and filling, so we've included lots of veggies to balance them out. When our sales team tested this recipe it was their absolute favourite and we hope you enjoy it just as much!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
120
Streaky Bacon Rasher
7.5
Honey
300
Gnocchi
(Contains Cereals containing gluten May contain Egg, Milk)
15
Tomato Puree
2
Spring Onion
1
Flat Leaf Parsley
British Streaky Bacon
½
Lemon
½
Vegetable Stock Powder
150
Creme Fraiche
(Contains Milk)
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
125
Baby Spinach
1
Cucumber
(May contain Celery)
125
Premium Tomato Mix
Not included in your delivery
2
Olive Oil for the Dressing
100
Water
Nutritional information
Utensils
Instructions
Trim the spring onions then slice thinly. Roughly chop the parsley (stalks and all) and cut the tomatoes in half. Trim the cucumber then quarter lengthways. Chop widthways into small pieces. Cut the bacon into 1cm wide strips. TIP: You can do this using scissors..
Heat a drizzle of oil in another frying pan on medium heat and add the gnocchi. Fry, turning frequently, until crispy around the edges and slightly browned, 8-9 mins. Once cooked, take the pan off the heat.
While the gnocchi is cooking, get started on the sauce! Heat a splash of oil in another large frying pan on medium-high heat and add the bacon strips. Fry until browned and slightly crispy, 5-6 mins. Remove from the pan with a slotted spoon (try to leave most of the oil in the pan).
Reduce the heat to medium, add the spring onion, tomatoes and a grind of pepper to the now empty pan you used for the bacon. Cook for 3-4 mins. Add the tomato purée and cook for 1 minute more. Stir in the stock powder and the water (see ingredients for amount). Simmer for 2 mins. Add the spinach. Cook until it wilts, another 2 mins.
Meanwhile, squeeze the juice from the lemon into a mixing bowl and add the honey and olive oil (see ingredients for amount). Season with a small pinch of salt and a grind of pepper. Mix together with a fork. Add half the parsley to the bowl. Give everything a good toss.
Add the crème fraîche, bacon and the gnocchi to the sauce. Stir gently and add half of the remaining parsley. Heat until everything is piping hot. Divide the gnocchi between your plates, sprinkle over the Italian style grated hard cheese and the rest of the parsley. Serve with the salad on the side and eat up! Enjoy!
