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Saucy Mascarpone and Bacon Gnocchi with Salad

Saucy Mascarpone and Bacon Gnocchi with Salad

4.5(73)
Recipe Development Team
Recipe Development TeamUpdated on October 24, 2023
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Calories
: 
700 kcal
Protein
: 
20g protein
Total
: 
30 minutes
Difficulty
: 
Medium
Allergens:
  • Cereals containing gluten
  • Celery
  • Sulphites
  • Milk
  • Egg
  • May contain traces of allergens
  • Celery
  • Egg
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
/ serving 4 people

3

Spring Onion

1

Flat Leaf Parsley

2

Cherry Plum Tomatoes

½

Cucumber

(May contain traces of: Celery)

8

Streaky Bacon Rasher

500

Gnocchi

(Contains: Cereals containing gluten May contain traces of: Egg, Milk)

1

Tomato Puree

1

Vegetable Stock Pot

(Contains: Celery, Sulphites)

1

Baby Spinach

1

Mascarpone Cheese

(Contains: Milk)

1

Lime

1

Honey

1

Lambs Lettuce and Bulls Blood Mix

2

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

100

Water

2

Olive Oil

/ per serving
Energy (kcal)700 kcal
Energy (kJ)2929 kJ
Fat49 g
of which saturates24 g
Carbohydrate44 g
of which sugars12 g
Protein20 g
Salt3 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Knife
•Pan
•Bowl

Instructions

PDF
Prep your veg
1

Cut the spring onion in half lengthways, remove the root, then thinly slice. Roughly chop the parsley and cut the cherry tomatoes in half. Cut the cucumber in half lengthways, then chop it into small cubes (about ½cm in size). Chop the bacon into roughly 1cm wide pieces. Tip: You can do this using scissors.

Fry the gnocchi
2

Put a drizzle of oil in a large frying pan on medium heat and add the gnocchi. Fry for 8-9 mins, stirring occasionally, until crispy around the edges and slightly browned. Once cooked, take the pan off the heat.

Crisp the bacon
3

While your gnocchi is cooking, get started with your sauce! Put a large frying pan on medium-high heat and add your bacon. Fry for 5-6 mins or until browned and slightly crispy, then remove from the pan with a slotted spoon (try to leave most of the oil in the pan).

Add the tomatoes and cook
4

Reduce the heat to medium, add your spring onion and tomatoes along with a good grind of pepper. Cook for 3-4 mins then add the tomato purée and cook for another minute. Throw in the stock pot with the water (the amount specified in the ingredient list above) and stir to dissolve. Bubble away for 2 mins before stirring through the baby spinach (until it wilts), then add the mascarpone and bacon to the pan and mix everything together.

5

Add your gnocchi to your sauce along with three-quarters of your parsley and gently stir to combine.

6

Squeeze the juice from the lime into a large bowl and add the honey and the olive oil (the amount specified in the ingredient list). Mix together with a fork. Put the baby leaf salad in the bowl along with your cucumber and give it a toss around so everything gets a good coating.

7

Serve your gnocchi with your salad on the side. Sprinkle over the grated hard Italian cheese, your remaining parsley and devour!

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