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Creamy pesto Gnocchi

with bacon, broccolini and mushroom

Ready in around 20 mins

RECIPE FACT:
Potato gnocchi originated in Northern Italy, where the cooler climate was better suited for growing potatoes rather than grain.
Nutritional Info:
  • Energy: 3311kj (791Kcal)
  • Protein: 26g
  • Carbohydrate: 47g
  • Fat: 55g
  • Contains: Gluten, Milk, Tree Nuts,
Serving Amount:
Serves 4 people
Cooking Instructions:
  • Before cooking:

    Bring a large pot of salted water to the boil.

  • 1. TO PREPARE THE VEGGIES AND BACON:

    Remove the streaky bacon from its packaging and cut into 1 cm strips. Trim the ends off the broccolini and discard then cut into bite size pieces then thinly slice the button mushrooms.

  • 2. TO COOK THE GNOCCHI:

    Cook the potato gnocchi in the pot of boiling water for 3 mins, until its floating on the water. Drain into a colander and drizzle with a little olive oil and toss to avoid sticking.

  • 3. TO COOK THE BACON, BROCCOLINI AND MUSHROOMS:

    Heat 1 tbsp of oil in a large non-stick frying pan over a medium to high heat. Add the bacon and broccolini and cook for 3-4 mins, until the broccolini starts to char a little. Add the mushrooms and cook for a further 1-2 mins. Add the gnocchi to the pan along with the pesto cream and baby spinach and mix to combine. Bring to a simmer then turn off the heat.

  • TO SERVE:

    Divide the creamy pesto bacon, broccolini and mushroom gnocchi between bowls and sprinkle over the Parmesan and almond crumb.

Ingredients In your box:
  • 1 pack of streaky bacon
  • 1 pack of potato gnocchi
  • 1 pack of button mushrooms
  • 1 bag of baby spinach
  • 1 pack of broccolini
  • 1 pot of pesto cream
  • 1 pack of Parmesan & almond crumb

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