SuperQuick Oven-Roasted Gnocchi and Bacon

15-Min Meal

SuperQuick

with Blistered Tomatoes, Zucchini and Corn

5 min

Difficulty: 1/3

Italian

Did you know that roasting gnocchi in the oven makes it crisp up? This method also contributes to quick and easy cleanup. So go ahead and try this flavourful dish with veggie-packed tomato sauce and a creamy pop of goat cheese. Ingredients: Gnocchi (mashed potatoes (water, potato flakes, turmeric), flour, dehydrated potato flakes (contains soy monoglycerides, sodium acid pyrophosphate, citric acid), liquid whole egg, water, durum wheat semolina, canola oil, salt, cultured dextrose (contains maltodextrin)) (egg, wheat) • Zucchini • Sundried tomato pesto (sundried tomato, water, soy oil, canola and extra virgin olive oil, tomatoes, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), basil leaves, salt, sugar, herbs, spices, vinegar, citric acid, xanthan gum, potassium sorbate) (milk) • Baby tomatoes • Thaw-friendly corn (corn, modified vinegar) • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Spinach • Goat cheese (pasteurized goat's milk, cellulose powder, sea salt, potassium sorbate, bacterial culture, microbial enzyme) (milk) • Smoked paprika-garlic blend (smoked paprika, garlic powder, silicon dioxide) (sulphites)

Allergens

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Gluten

Utensils

Parchment Paper

Baking Sheet

Measuring Spoons

Large Non-Stick Pan

Tags

SuperQuick

Ready-in-20

Ingredients

Gnocchi

350 g

Zucchini

1 unit

Cream

56 mL

Baby Tomatoes

113 g

Goat Cheese, crumbled

0.25 cup

Corn Kernels

113 g

Smoked Paprika-Garlic Blend

3 g

Sun-Dried Tomato Pesto

0.5 cup

Baby Spinach

56 g

Bacon Strips

100 g

Oil

2.5 tbsp

Unsalted Butter

1 tbsp

Salt

0.125 tsp

Pepper

0.125 tsp

Preparation

Before starting, preheat the oven to 425˚F.
Wash and dry all produce.
Add gnocchi to a parchment-lined baking sheet with 2 tbsp (4 tbsp) oil. (NOTE: For 4 servings, use 2 baking sheets, with 2 tbsp oil per sheet.) Toss to combine.
Roast in the middle of the oven for 8-10 min, until tender and lightly golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven.)

Heat a large non-stick pan over medium.
When hot, add bacon. Cook for 5-7 min, flipping occasionally, until crispy.**
Remove from heat. Using tongs, transfer bacon to a paper towel-lined plate. Set aside.
In a small bowl, reserve 1/2 tbsp of bacon fat. Drain and discard remaining fat. Carefully wipe the pan clean.
Meanwhile, cut zucchini in half, and then into 1/4-inch moons.
Reheat the same pan over medium-high.
When pan is hot, add reserved bacon fat, then baby tomatoes. Cook for 3-4 min, stirring often, until blistered. Season with salt and pepper, then remove to a plate.
Add 1 tbsp (2 tbsp) butter to the same pan, swirling to melt.
Add corn and zucchini. Cook for 4-5 min, stirring occasionally, until tender-crisp. Season with salt and pepper.

To the pan with veggies, add Smoked Paprika-Garlic Blend. Cook for 30 sec, stirring constantly, until veggies are coated.
Add pesto, cream and 1/4 cup (1/2 cup) water to the pan. Cook for 1-2 min, stirring occasionally, until slightly thickened.
Season with salt and pepper.
Remove the pan from heat.
Add gnocchi and spinach. Stir for 1 min, until gnocchi is coated and spinach is wilted.

Divide gnocchi between plates.
Top with blistered tomatoes. Roughly crumble bacon over top.
Sprinkle goat cheese over top.

If you've opted to add bacon, heat a large non-stick pan over medium. When hot, add bacon. Cook for 5-7 min, flipping occasionally, until crispy.** Remove the pan from heat. Using tongs, transfer bacon to a paper towel-lined plate. Set aside. In a small bowl, reserve 1/2 tbsp of bacon fat. Drain and discard remaining fat. Carefully wipe the pan clean. Meanwhile, cut zucchini in half, then into 1/4-inch moons. Use the same pan and reserved bacon fat to cook tomatoes.