Creamy Gnocchi
with Bacon, Green Beans & Tomatoes
- Sulphites
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!
Ingredients
50 grams
Pecorino Cheese
8 rasher(s)
British Streaky Bacon
1 sachet(s)
Chicken Stock Powder
150 grams
Green Beans
1000 grams
Gnocchi
225 grams
Premium Tomato Mix
1 unit(s)
Garlic Clove
12 milliliter(s)
Balsamic Vinegar
(Contains: Sulphites)
250 grams
Mascarpone Cheese
40 grams
Wild Rocket
12 grams
Basil
Not included in your delivery
1 tbsp
Olive Oil
200 milliliter(s)
Water
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 its 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 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 squeezing 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, stirring well. 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 serve with the rocket salad or cherry tomatoes alongside. Enjoy!
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