Creamy Bacon Gnocchi
with Mascarpone, Green Beans and Tomatoes
These versatile Italian potato dumplings are beautiful baked, fried or boiled. In this recipe, we’ve decided to pan-fry them to give a lovely crispy edge which works perfectly with the creamy bacon sauce. If you’re a pasta lover looking for something a little bit different, this recipe is guaranteed to hit the spot!
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
1
Garlic Clove
50
Pecorino Cheese
(Contains Milk)
1
Basil
1
Green Beans
10
Streaky Bacon Rasher
2
Gnocchi
(Contains Cereals containing gluten May contain Egg, Milk)
½
Chicken Stock Pot
1
Wild Rocket
1
Premium Tomato Mix
1
Balsamic Vinegar
(Contains Sulphites)
1
Mascarpone Cheese
(Contains Milk)
Not included in your delivery
250
Water
1
Olive Oil
Nutritional information
Utensils
Instructions
Peel and grate the garlic (or use a garlic press) and finely grate the pecorino cheese. Pick the basil leaves from their stalks and finely chop (discard the stalks). Trim the tops from the green beans then chop into 1cm sized pieces. Chop the bacon rashers into ½cm wide strips (or use scissors if it's easier)
Pop a large saucepan on medium-high heat and add a splash of oil. Fry the bacon until golden, stirring occasionally, 7-8 mins. Preheat your oven to 120°C (we will use this to keep the gnocchi warm).
While the bacon sizzles away, heat a glug of oil in a frying pan on medium heat. Add half the gnocchi and gently fry until crispy and golden. Turn every minute or so, it will take around 8-10 mins. When this batch of gnocchi is golden, transfer to a lined baking tray and keep warm in the oven. Add a little extra oil to the pan if necessary and repeat with the next batch.
When the bacon has browned, lower the heat and add the garlic and cook for 1 minute more. Add the water (amount specified in the ingredient list), bring to the boil, then add the chicken stock pot. Stir to dissolve the stock pot and add the green beans. Cover the pan with a lid or foil and simmer until the beans are tender, 4-5 mins.
Meanwhile, pop the rocket into a bowl. Halve the cherry tomatoes and keep half to one side for the kids. Add the rest to the rocket. Dress the rocket just before serving by drizzling over the balsamic vinegar and adding the olive oil (amount specified in the ingredient list). Toss to dress the leaves.
When the beans are tender, spoon in the mascarpone cheese and stir well to remove any lumps. Bring the sauce back to the boil. Remove the sauce from the heat and stir in the gnocchi and the basil. Taste and add salt and black pepper if necessary. Share between your plates, sprinkle on the Pecorino (for anyone that wants it!) and give the kids the cherry tomatoes on the side. TWIST IT UP: Serve the dressed rocket salad for the adults.
