Bacon, Mushroom & Parmesan Gnocchi
with Fresh Parsley
The Italian painters of the Renaissance relied on light and shadow, form and perspective to compose their masterpieces. We’ve taken a leaf out of their book for this one: a base of delectable gnocchi with silky mushrooms, crispy bacon and Parmesan cheese. You have the inspiration and tools to create a work of art, now go!
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
1.75 packet
gnocchi
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Middle Bacon
1 punnet
mushrooms
2 clove
garlic
1
zucchini
1 bunch
parsley
1 block
Parmesan cheese
(Contains: Milk;)
1 bag
baby spinach leaves
Not included in your delivery
2 tbs
olive oil
¼ cup
white wine
Utensils
Cooking Steps
To prepare the ingredients, remove the middle bacon rind and finely chop the bacon. Finely slice the mushrooms. Peel the garlic and finely grate it and the Parmesan cheese. Peel the zucchini into ribbons, finely chop the parsley and wash the baby spinach.
Bring a large pot of water to the boil. Add the gnocchi, stir once to stop it from sticking together, and cook until the first gnocchi rises to the surface (approximately 2-3 minutes). Pour into colander, rinse lightly with cold water and drain really well. Lay on a flat tea towel to absorb any remaining water.
Tip: Check you are using the correct amount of gnocchi. Using more will alter the flavour of your dish.
Heat half of the olive oil in a medium frying 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 middle bacon and mushroom. 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 a side of baby spinach and drizzle with a little olive oil. Dig in!
