Smokey Bacon Gnocchi
with Broccoli and Mushrooms
We think that pan-fried gnocchi is not only super tasty but incredibly easy to make! The gnocchi has a crispy coating and a pillow-like centre, accompanied by ‘meaty’ mushrooms, tasty broccoli, cheese and flat leaf parsley.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
100 g
Double-Smoked Bacon
2 clove
Garlic
1 unit
Shallot
170 g
Broccoli, florets
113 g
Cremini Mushrooms
500 g
Gnocchi
(Contains Sulphites, Wheat)
⅓ cup
Sour Cream
(Contains Milk)
7 g
Parsley
¼ g
Parmesan Cheese, shredded
(Contains Milk)
Not included in your delivery
unit
Oil*
Nutrition Values
Utensils
Cooking Steps
Prep: Wash and dry all produce. Peel and finely chop the shallot. Mince or grate the garlic. Roughly chop the mushrooms. Finely chop the parsley. Cut the double smoked bacon into 1/2-inch cubes.
Cook the veggies: Heat a large non-stick pan over medium heat. Add a drizzle of oil, then the shallots, garlic, broccoli and mushrooms. Cook, stirring occasionally, until mushrooms are golden-brown and broccoli is tender-crisp, 5-6 min. Transfer to a plate.
Fry the bacon: Add the double smoked bacon in the same pan with another drizzle of oil, if necessary. Pan-fry until golden and crisp, 4-6 min. Transfer to the same plate as the veggies.
Cook the gnocchi: Add the gnocchi to the pan (TIP: leave the fat from the bacon in the pan - it will add loads of flavour!) Cook, turning the gnocchi often, until crispy around the edges, 6-8 min.
Finish and serve: Divide your gnocchi between your bowls and top with the parsley. Enjoy!
