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Saucy Mascarpone and Bacon Gnocchi with Salad

Saucy Mascarpone and Bacon Gnocchi with Salad

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Gnocchi is quite rich, so we’ve included lots of veggies, and haven’t loaded up your plate with too much gnocchi, as it’s pretty filling! When our sales team tested this recipe, it was their absolute favourite dish. Delicious creamy gnocchi with a zingy salad is a winning combination (according to them), so we hope you enjoy it just as much!

Tags:Family Friendly
Allergens:Cereals containing glutenCelerySulphitesMilkEgg

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
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

3 unit(s)

Spring Onion

1 bunch(es)

Flat Leaf Parsley

2 punnet(s)

Cherry Plum Tomatoes

½ unit(s)

Cucumber

8 unit(s)

Streaky Bacon Rasher

500 grams

Gnocchi

(ContainsCereals containing gluten)

1 tbsp

Tomato Puree

1 unit(s)

Vegetable Stock Pot

(ContainsCelery, Sulphites)

1 bag(s)

Baby Spinach

1 pot(s)

Mascarpone Cheese

(ContainsMilk)

1 unit(s)

Lime

1 tbsp

Honey

1 bag(s)

Lambs Lettuce and Bulls Blood Mix

2 tbsp

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

Not included in your delivery

100 milliliter(s)

Water

2 tbsp

Olive Oil

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2928.8 kJ
Energy (kcal)700 kcal
Fat49.0 g
of which saturates24.0 g
Carbohydrate44 g
of which sugars12.0 g
Protein20 g
Salt3.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Knife
Pan
Bowl
Instructionsarrow up iconarrow up icon
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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.

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.

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).

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!