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!
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/ Serving 2 people
/ Serving 2 people
baby spinach leaves
To prepare the ingredients, finely chop the brown onion, parsley and bacon. Peel and crush the garlic. Halve the button mushrooms and grate the Parmesan cheese.
Bring a large saucepan of salted 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 a plate and pat dry with paper towel to absorb any remaining water. Set aside.
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 the pan from the heat and set the gnocchi aside. Return the pan to the heat and add the remaining oil and brown onion and cook for 3 minutes, or until soft. Add the garlic and cook for 1 minute or until fragrant. Add the bacon and button mushrooms and cook for 5-7 minutes or until the mushrooms are softened and the bacon is golden. Add the white wine and cook for a further 2 minutes, or until reduced slightly. Stir through the baby spinach until wilted.
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 gnocchi between bowls. Season with salt and pepper, a drizzle of olive oil and garnish with the remaining parsley and Parmesan cheese.