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Bacon Gnocchi

Bacon Gnocchi

with a Chestnut Mushroom Sauce

Family Friendly
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We think that crispy pan-fried gnocchi with crème fraîche is not only super tasty but incredibly easy to make! The gnocchi has a crispy coating and a pillow-like centre, accompanied by ‘meaty’ chestnut mushrooms, tasty broccoli, cheese and flat leaf parsley. We think we’ve made our own delicacy with this twist on a classic Italian dish!

Allergens:Cereals containing glutenMilkEgg

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 conflict 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.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Echalion Shallot

1 unit(s)

Garlic Clove

1 punnet(s)

Chestnut Mushrooms

1 unit(s)


350 grams


(ContainsCereals containing gluten)

60 grams

Bacon Lardons

½ pack(s)

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

100 grams

Creme Fraiche


Not included in your delivery

100 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2289 kJ
Energy (kcal)547 kcal
Fat18.0 g
of which saturates10.0 g
Carbohydrate68 g
of which sugars6.0 g
Protein24 g
Salt2.19 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Instructionsarrow up iconarrow up icon
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Put a large saucepan of water with 0.5 tsp of salt on to boil for the broccoli. Halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press). Thinly slice the mushrooms. Chop the broccoli into florets (like small trees!)


Add the broccoli to the boiling water and simmer until just cooked, 3-4 mins. Once cooked, drain in a colander and keep to the side. Tip: Don't worry about it going cold, it will be warmed up in the sauce later!


Meanwhile, heat a glug of oil in a frying pan over medium-high heat. Once hot, add the gnocchi (see ingredients for amount) and fry until crispy around the edges, 8-10 mins. TIP: Cook the gnocchi in batches if your frying pan is not big enough to cook it all in a single layer (you want it brown and crispy). Once cooked, transfer the gnocchi to a bowl and set to one side. Keep the pan!


Heat another splash of oil in your now empty frying pan over high heat. Add the shallot and bacon lardons and cook, stirring, until the bacon lardons has browned and the shallot is soft, 3-4 mins. Add the mushrooms and fry until they are soft and browned, 5-6 mins. Finally, add the garlic, stir together and cook for 1 minute more.


Add the water (see ingredients for amount) to your frying pan and season with pepper. Allow to simmer over medium heat until the water has reduced, 8-10 mins. Once reduced, stir the crème fraîche into the sauce. Add the gnocchi and broccoli to the pan and gently mix to combine. Continue to cook until everything is piping hot, 1-2 more mins, stirring regularly. TIP: Add another splash of water if it looks too thick!


Taste for seasoning and add more salt and pepper if necessary. Divide the gnocchi between your bowls and sprinkle over the hard italian cheese. Enjoy!