Easy One Pot Creamy Bacon & Gnocchi Soup
with Baby Spinach & Chilli Flakes- Gluten
- Wheat
- Milk
- Soy
- May contain traces of allergens
- Milk
The only way to describe these bundles of delights is soft, pillowy and tasty! Potato gnocchi are the perfect little pockets to soak up the creamy bacon and tomato sauce that you'll be making tonight. This one is super quicky and easy to make!
Ingredients
1 packet
gnocchi
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Carrot & Zucchini Mix
1 packet
diced bacon
(May be present: Soy, Milk.)
1 sachet
garlic & herb seasoning
1 box
diced tomatoes with garlic & onion
1 packet
chicken stock pot
1 packet
light cooking cream
(Contains: Milk;)
1 bag
baby spinach leaves
1 pinch
chilli flakes
Not included in your delivery
olive oil
2 cup
water
½ tbs
brown sugar
Utensils
Cooking Steps
• In a large saucepan, heat a generous drizzle of olive oil over medium-high heat. • When the oil is hot, cook gnocchi, tossing occasionally, until golden, 6-8 minutes. Transfer to a bowl.
TIP: Add extra oil if the gnocchi sticks to the pan.
• Return saucepan to medium-high heat with a drizzle of olive oil. • Cook carrot & zucchini mix and diced bacon, tossing and breaking up bacon with a spoon, until tender and golden, 7-8 minutes.
• To saucepan, add garlic & herb seasoning and cook until fragrant, 1 minute. • Stir in diced tomatoes with garlic & onion, vegetable stock pot, the water and the brown sugar and bring to the boil. • Reduce to a simmer and cook until slightly reduced, 2-3 minutes. • Stir in gnocchi, light cooking cream and baby spinach leaves, until combined and wilted, 1-2 minutes. Season with pepper.
• Divide creamy bacon and tomato gnocchi soup between bowls. • Top with a pinch of chilli flakes (if using). Enjoy!
