Bacon Gnocchi
with Mascarpone and a Zingy 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! Salad removed for recook.
Ingredients
1.98 unit(s)
Spring Onion
120 grams
Streaky Bacon Rasher
200 grams
Cherry Plum Tomatoes
5 grams
Flat Leaf Parsley
250 grams
Gnocchi
15 grams
Tomato Puree
grams
British Streaky Bacon
125 grams
Mascarpone Cheese
¼ sachet(s)
Vegetable Stock Powder
62.5 grams
Baby Spinach
20 grams
Grated Hard Italian Style Cheese
Not included in your delivery
50 milliliter(s)
Water
Instructions
Remove the root from the spring onion and thinly slice. Roughly chop the parsley and cut the cherry tomatoes in half. Cut the cucumber in half lengthways, then chop it into roughly ½cm cubes. Cut the bacon into 1cm wide strips. Tip: You can do this using scissors.
Heat a drizzle of oil in a large 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 a 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 black 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 pot 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 lime into a large bowl and add the honey and olive oil (see ingredients for amount). Mix together with a fork. Add the baby leaf salad to the bowl, along with the cucumber, and give everything a good toss.
Add the mascarpone cheese, bacon and the gnocchi to the sauce. Stir gently and add half the parsley. Heat until everything is piping hot. Divide the gnocchi between your plates, sprinkle over the hard Italian cheese and remaining parsley. Serve with the salad on the side and devour!
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