HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBacon Gnocchi Carbonara
Bacon Gnocchi Carbonara

Bacon Gnocchi Carbonara

with Spinach & Pear Salad

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Pillowy potato gnocchi pairs perfectly with cheesy bacon carbonara. Try saying that 10 times, fast! This tongue twister is also a tastebud pleaser, especially with the crisp pear and spinach salad served on the side.

Allergens:EggMilkGlutenTree Nuts

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking difficultyEasy

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

1 unit

red onion

1 unit


1 unit


1 packet


3 packet

grated Parmesan cheese


1 packet

light cooking cream


1.5 packet



2 packet

pine nuts

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

1 bag

baby spinach leaves

3 clove


Not included in your delivery

olive oil

2 tsp

balsamic vinegar

2 unit



⅓ cup


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3170 kJ
Fat36 g
of which saturates15.4 g
Carbohydrate73.9 g
of which sugars10.7 g
Dietary Fibre0 g
Protein33.3 g
Cholesterol0 mg
Sodium1950 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Thinly slice the red onion. Finely chop the garlic (or use a garlic press). Thinly slice the pear. Thinly slice the cucumber into half-moons. Cut the bacon into 1cm pieces. In a medium bowl, combine the balsamic vinegar and 2 tsp of olive oil. Set aside. In a second medium bowl, whisk the eggs with a fork. Add the grated Parmesan cheese, light cooking cream and a generous pinch of pepper to the eggs. Mix well and set aside.


In a large frying pan, heat a generous drizzle of olive oil over a medium-high heat. When the oil is hot, add 1/2 the gnocchi (see ingredients list) in a single layer and cook, tossing occasionally, until golden, 6-8 minutes. Season with a pinch of salt and pepper. Transfer to a plate and repeat with the remaining gnocchi.

TIP: Add more olive oil if the gnocchi is sticking to the pan.


While the gnocchi is cooking, heat a medium frying pan over a medium-high heat. Add the pine nuts and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl.


Return the medium frying pan to a high heat with a drizzle of olive oil. Add the bacon and onion and cook until golden, 6 minutes. Add the garlic and cook until fragrant, 1 minute.


When the gnocchi is done, return the large frying pan to a medium-high heat. Add the baby spinach leaves (reserve some for the salad) and cook, stirring, until wilted, 1-2 minutes. Add the bacon mixture and gnocchi and stir to combine. Remove the pan from the heat and pour in the carbonara sauce and 1/3 cup water. Mix well to combine.

TIP: Removing the pan from the heat before adding the carbonara sauce prevents the egg from scrambling.

TIP: If the sauce looks too thick, add more water until the sauce is creamy and silky.


Divide the bacon carbonara gnocchi between bowls. Sprinkle the toasted pine nuts over the adults' portions. To the bowl with the salad dressing, add the cucumber, pear and reserved baby spinach leaves. Toss to coat and serve on the side.