Bacon Gnocchi Carbonara
with Spinach & Pear Salad
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.
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 unit
red onion
1 unit
pear
1 unit
cucumber
1 packet
bacon
3 packet
grated Parmesan cheese
(Contains: Milk;)
1 packet
light cooking cream
(Contains: Milk;)
1.5 packet
gnocchi
(Contains: Gluten, Wheat; May be present: Soy.)
2 packet
pine nuts
(Contains: Pine Nut; May be present: Soy, Milk, Peanuts, Sesame, Almond, Brazil nut, Cashew, Macadamia, Pecan, Pistachio, Walnut, Hazelnut.)
1 bag
baby spinach leaves
3 clove
garlic
Not included in your delivery
olive oil
2 tsp
balsamic vinegar
2 unit
eggs
(Contains: Eggs;)
⅓ cup
water
Utensils
Cooking Steps
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.
