with Spinach & Parmesan Cheese
Soft pillows of gnocchi are the perfect little parcels ready to soak up all the creamy goodness in this recipe. It is so tempting that you might want to eat it straight out of the pan.
Allergens
Utensils
Tags
Olive oil
Gnocchi
1 packet
Baby spinach leaves
1 bag
Trimmed Green Beans
1 bag
Snacking Tomatoes
1 punnet
Garlic paste
1 packet
Light cooking cream
1 packet
Vegetable stock powder
1 sachet
Butter
30 g
Water
0.25 cup
Diced bacon
1 packet
Nan's special seasoning
1 sachet
Parmesan cheese
1 packet
• Halve snacking tomatoes.
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. When the oil is hot, add gnocchi and fry, tossing occasionally, until golden, 6-8 minutes. Season. • Add trimmed green beans and diced bacon, to the pan with gnocchi, and cook, tossing, until tender, 3-4 minutes. TIP: Add more olive oil if the gnocchi sticks to the pan. TIP: If your pan is getting crowded, cook in batches for the best results!
• To pan, add another drizzle of olive oil, garlic paste and Nan's special seasoning. Cook, tossing, until fragrant, 1 minute. • Add baby spinach, light cooking cream, vegetable stock powder, butter, and the water. Cook, stirring, until slightly thickened and wilted, 1-2 minutes.
• Divide one-pan creamy tomato bacon gnocchi with green beans between bowls. • Sprinkle over Parmesan cheese. Season with pepper to serve. Enjoy!
3728
kJ
Energy (kJ)
43.4
g
Fat
22.3
g
of which saturates
94.3
g
Carbohydrate
7.4
g
of which sugars
29.2
g
Protein
2960
mg
Sodium
