Plant-Based Crispy Bac'n Gnocchi
with Napolitana Sauce & Flaked Almonds- Celery
- Almond
- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
Soft, pillowy pockets of potato and crispy plant-based bacon, team up and take centre stage when swirled into Napolitana sauce. The only thing missing is a bottle of wine. *This recipe is under 650kcal per serving.*
Ingredients
1 sachet
Vegetable Stock Powder
(Contains: Celery;)
1 packet
Passata
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 packet
Baby Spinach Leaves
Plant-Based Bacon Bits
(Contains: Gluten, Soy;)
1 packet
Gnocchi
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Parsley
1 packet
Soffritto Mix
1 sachet
Garlic & Herb Seasoning
Cooking Steps
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When oil is hot, fry gnocchi, tossing occasionally, until golden, 6-8 minutes. • Transfer to a bowl and set aside.
TIP: Add extra oil if the gnocchi sticks to the pan.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook plant-based bacon bits, tossing, until browned, 3-4 minutes. Transfer to a bowl and set aside. • Return frying pan to medium-high heat with a drizzle of olive oil. • Add soffritto mix, stirring occasionally, until softened, 4-5 minutes.
• To pan with veggies, add garlic & herb spice blend and cook until fragrant, 1 minute. • Stir in passata, the water, vegetable stock powder, and simmer until slightly reduced, 1-2 minutes. • Return cooked gnocchi, the plant-based butter and baby spinach leaves, stirring to combine, 1 minute.
• Divide plant-based gnocchi between bowls. Sprinkle over plant-based bacon and flaked almonds. • Tear over parsley to serve. Enjoy!
