Bacon & Mushroom Gnocchi
with Parmesan & Spinach
Soft, pillowy morsels of potato topped with crispy bacon, mushrooms and sharp Parmesan. Is your mouth watering yet?This recipe is a bowl of deliciousness that you’ll be desperate to hoe into. Frying off the gnocchi is the secret to this dish - you’re looking for a nice golden crust. Enjoy!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1.5 packet
gnocchi
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
bacon
1 punnet
mushrooms
2 clove
garlic
1
zucchini
1 bunch
parsley
1 block
Parmesan cheese
(Contains: Milk;)
½ bag
baby spinach leaves
1
brown onion
Not included in your delivery
1 tbs
olive oil
¼ cup
white wine (optional)
Utensils
Cooking Steps
To prepare the ingredients, remove the rind from bacon and then finely chop the bacon. Finely slice the mushrooms and brown onion, finely chop the parsley, and finely grate the Parmesan cheese. Peel and crush the garlic, and peel the zucchini into ribbons.
Bring a large pot of water to the boil. Add the gnocchi and cook until the gnocchi rises to the surface, approximately 2-3 minutes. Drain really well. Transfer to plate lined with paper towel to absorb any remaining water. Set aside.
Heat half of the olive oil in a medium pan over a medium-high heat. Add the gnocchi and fry for 3-4 minutes or until they are golden brown. Remove and set aside.
Add the remaining oil to the same pan with the bacon, brown onion and mushrooms. Cook for 5 minutes or until the mushrooms are soft and the bacon is browned. Add the garlic and zucchini and cook for 1 minute or until fragrant. Add the white wine (if using) and cook for a further 3 minutes so the liquid reduces slightly and the alcohol evaporates.
Return the gnocchi to the pan with half of the parsley and half of the finely grated Parmesan cheese. Cook, stirring, until heated through.
To serve, divide the bacon, mushroom and Parmesan gnocchi between bowls. Season with black pepper and garnish with the remaining parsley and Parmesan cheese. Serve with the baby spinach leaves and drizzle with a little olive oil.
