AuthorJaredCategory

Ingredients

 200 g gnocchi
 1 tbsp olive oil
 6 bacon rashes, finely chopped
 100 g mushrooms, finely sliced
 1 tsp garlic, crushed
 1 tsp chicken stock
 ¼ cup water
 2 tbsp plain flour
 dried parsley
 50 g Parmesan cheese
 30 g baby spinach leaves

Method

1

Bring a large pot of water to the boil. Add the gnocchi, stir once to stop it from sticking together, and cook until the first gnocchi rises to the surface (approximately 2-3 minutes). Pour into a colander, rinse lightly with cold water and drain really well. Lay on a flat tea towel to absorb any remaining water.

2

Heat half of the olive oil in a medium frying pan over a medium-high heat. Add the gnocchi and fry for 3-4 minutes, or until they are golden brown. Remove and set aside on a plate.

3

Add the remaining olive oil to the same pan with the middle bacon, red onion and mushrooms. Cook for 5 minutes, or until the mushrooms are soft and the bacon has browned. Add the garlic and cook for 1 minute, or until fragrant. Add the chicken stock, water and plain flour, whisk till combined and smooth. Cook for a further 3 minutes so the sauce slightly thickens.

4

Return the gnocchi to the pan with half of the parsley, half the finely grated Parmesan cheese, and the baby spinach. Cook, stirring, until heated through and wilted.

5

To serve, divide the bacon, mushroom and Parmesan gnocchi between bowls. Season with black pepper and garnish with the remaining parsley and Parmesan cheese. Dig in!

Ingredients

 200 g gnocchi
 1 tbsp olive oil
 6 bacon rashes, finely chopped
 100 g mushrooms, finely sliced
 1 tsp garlic, crushed
 1 tsp chicken stock
 ¼ cup water
 2 tbsp plain flour
 dried parsley
 50 g Parmesan cheese
 30 g baby spinach leaves

Directions

1

Bring a large pot of water to the boil. Add the gnocchi, stir once to stop it from sticking together, and cook until the first gnocchi rises to the surface (approximately 2-3 minutes). Pour into a colander, rinse lightly with cold water and drain really well. Lay on a flat tea towel to absorb any remaining water.

2

Heat half of the olive oil in a medium frying pan over a medium-high heat. Add the gnocchi and fry for 3-4 minutes, or until they are golden brown. Remove and set aside on a plate.

3

Add the remaining olive oil to the same pan with the middle bacon, red onion and mushrooms. Cook for 5 minutes, or until the mushrooms are soft and the bacon has browned. Add the garlic and cook for 1 minute, or until fragrant. Add the chicken stock, water and plain flour, whisk till combined and smooth. Cook for a further 3 minutes so the sauce slightly thickens.

4

Return the gnocchi to the pan with half of the parsley, half the finely grated Parmesan cheese, and the baby spinach. Cook, stirring, until heated through and wilted.

5

To serve, divide the bacon, mushroom and Parmesan gnocchi between bowls. Season with black pepper and garnish with the remaining parsley and Parmesan cheese. Dig in!

Bacon & Mushroom Gnocchi with Parmesan Cheese