Creamy bacon & veggie gnocchi with parmesan
Appliance/Function:
Equipment
- 1 Large pot
- 1 Large frypan
Ingredients
Cook veggies
- 2 cloves garlic
- 250 g bacon
- 1 zucchini
- 1 cup baby spinach
- 1 tbsp olive oil
- 1 tbsp Italian herbs
- 1 cup frozen peas
Gnocchi
- 500 g gnocchi
To finish
- ½ cup parmesan cheese grated
- ½ cup sour cream
Instructions
Before you start
- Bring a large pot of salted hot tap water to a boil for the gnocchi.
Cook veggies
- Peel and mince 2 cloves garlic. Finely dice 250 g bacon. Grate 1 zucchini. Roughly chop 1 cup baby spinach. Heat 1 tbsp olive oilin a large frypan on high heat. Cook the garlic and bacon for about 5 minutes, until browned. Add the zucchini and 1 tbsp Italian herbs and cook for a further 2 minutes, until fragrant. Then add 1 cup frozen peas and the spinach to the frypan, stir to combine and cook for 2-3 minutes.
Cook gnocchi
- Meanwhile, cook 500 g gnocchi in the pot of boiling water according to the packet directions.
To finish
- Grate ½ cup parmesan cheese. Remove the pan from heat, add the cooked gnocchi, and stir through ½ cup sour cream and half of the parmesan. Season to taste with salt and pepper. Tip: Add a splash of hot water if you prefer a runnier sauce.
To serve
- Divide the creamy bacon & veggie gnocchi between bowls and sprinkle with the remaining parmesan cheese.
Nutrition
Calories: 668kcal | Carbohydrates: 54g | Protein: 35g | Fat: 35g | Saturated Fat: 14g | Cholesterol: 89mg | Sodium: 1704mg | Potassium: 719mg | Fiber: 6g | Sugar: 4g | Calcium: 262mg | Iron: 6mg