Bacon Gnocchi Carbonara

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.