eCook Meal
Cacio e Pepe Bacon Gnocchi
with baby spinach & sunflower seeds
A classic Italian dish created in the 18th century, we’ve given Cacio e Pepe a mouthwatering 21st century makeover. Crispy, golden crust of pan-fried gnocchi encases a pillowy potato interior, perfectly balanced with salty strips of bacon & earthy spinach. These ingredients are coated in a homemade cheese & black peppercorn cream sauce. Garnished with toasted sunflower seeds for crunch.
Serving guide
Choose your portion size.
TIME TO TOAST
Boil the kettle. Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
MAKIN’ THE BACON
Return the pan to medium-high heat. Fry the bacon strips until browned and crispy, 1-2 minutes per side. Remove from the pan and drain on paper towel. Roughly slice.
CRISPY GNOCCHI
Return the pan to medium heat with a drizzle of oil and a knob of butter. When starting to foam, add the gnocchi and fry in a single layer until browned and crispy, 2-4 minutes (shifting occasionally).
WHEN THE GNOCCHI IS DONE…
Place a pot over medium heat. Add the cream, black peppercorns (to taste), and the cheese. Once starting to bubble, vigorously stir until the cheese is melted. If the sauce is too thick, loosen with boiling water in increments until silky and smooth. Add the crispy gnocchi, ½ the bacon, and the spinach. Toss until fully combined and the spinach is wilted, 1-2 minutes. Loosen with more water if necessary. Season to taste.
DINNER IS READY
Bowl up the creamy gnocchi. Sprinkle over the remaining bacon and drizzle over the lemon juice. Garnish with a scatter of the sunflower seeds. Buon appetito, Chef!
Sunflower Seeds - 10g
Streaky Pork Bacon - 4
Potato Gnocchi - 175g
Fresh Cream - 50ml
Crushed Black Peppercorns - 10ml
Cheddar Cheese - 50g
Green Leaves - 20g
Lemon Juice - 10ml
TIME TO TOAST
Boil the kettle. Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
MAKIN’ THE BACON
Return the pan to medium-high heat. Fry the bacon strips until browned and crispy, 1-2 minutes per side. Remove from the pan and drain on paper towel. Roughly slice.
CRISPY GNOCCHI
Return the pan to medium heat with a drizzle of oil and a knob of butter. When starting to foam, add the gnocchi and fry in a single layer until browned and crispy, 2-4 minutes (shifting occasionally).
WHEN THE GNOCCHI IS DONE…
Place a pot over medium heat. Add the cream, black peppercorns (to taste), and the cheese. Once starting to bubble, vigorously stir until the cheese is melted. If the sauce is too thick, loosen with boiling water in increments until silky and smooth. Add the crispy gnocchi, ½ the bacon, and the spinach. Toss until fully combined and the spinach is wilted, 1-2 minutes. Loosen with more water if necessary. Season to taste.
DINNER IS READY
Bowl up the creamy gnocchi. Sprinkle over the remaining bacon and drizzle over the lemon juice. Garnish with a scatter of the sunflower seeds. Buon appetito, Chef!
Sunflower Seeds - 20g
Streaky Pork Bacon - 8
Potato Gnocchi - 350g
Fresh Cream - 100ml
Crushed Black Peppercorns - 20ml
Cheddar Cheese - 100g
Green Leaves - 40g
Lemon Juice - 20ml
TIME TO TOAST
Boil the kettle. Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
MAKIN’ THE BACON
Return the pan to medium-high heat. Fry the bacon strips until browned and crispy, 1-2 minutes per side. Remove from the pan and drain on paper towel. Roughly slice.
CRISPY GNOCCHI
Return the pan to medium heat with a drizzle of oil and a knob of butter. When starting to foam, add the gnocchi and fry in a single layer until browned and crispy, 4-6 minutes (shifting occasionally).
WHEN THE GNOCCHI IS DONE…
Place a pot over medium heat. Add the cream, black peppercorns (to taste), and the cheese. Once starting to bubble, vigorously stir until the cheese is melted. If the sauce is too thick, loosen with boiling water in increments until silky and smooth. Add the crispy gnocchi, ½ the bacon, and the spinach. Toss until fully combined and the spinach is wilted, 2-3 minutes. Loosen with more water if necessary. Season to taste.
DINNER IS READY
Bowl up the creamy gnocchi. Sprinkle over the remaining bacon and drizzle over the lemon juice. Garnish with a scatter of the sunflower seeds. Buon appetito, Chef!
Sunflower Seeds - 30g
Streaky Pork Bacon - 12
Potato Gnocchi - 525g
Fresh Cream - 150ml
Crushed Black Peppercorns - 30ml
Cheddar Cheese - 150g
Green Leaves - 60g
Lemon Juice - 30ml
TIME TO TOAST
Boil the kettle. Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
MAKIN’ THE BACON
Return the pan to medium-high heat. Fry the bacon strips until browned and crispy, 1-2 minutes per side. Remove from the pan and drain on paper towel. Roughly slice.
CRISPY GNOCCHI
Return the pan to medium heat with a drizzle of oil and a knob of butter. When starting to foam, add the gnocchi and fry in a single layer until browned and crispy, 4-6 minutes (shifting occasionally).
WHEN THE GNOCCHI IS DONE…
Place a pot over medium heat. Add the cream, black peppercorns (to taste), and the cheese. Once starting to bubble, vigorously stir until the cheese is melted. If the sauce is too thick, loosen with boiling water in increments until silky and smooth. Add the crispy gnocchi, ½ the bacon, and the spinach. Toss until fully combined and the spinach is wilted, 2-3 minutes. Loosen with more water if necessary. Season to taste.
DINNER IS READY
Bowl up the creamy gnocchi. Sprinkle over the remaining bacon and drizzle over the lemon juice. Garnish with a scatter of the sunflower seeds. Buon appetito, Chef!
Sunflower Seeds - 40g
Streaky Pork Bacon - 16
Potato Gnocchi - 700g
Fresh Cream - 200ml
Crushed Black Peppercorns - 40ml
Cheddar Cheese - 200g
Green Leaves - 80g
Lemon Juice - 40ml
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R207.24
for 4 servings · R51.81 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R29.99 · 8% of packR2.40
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Sunflower Seeds needs 40 gSunflower Seeds 250 g 250 g at R44.99 · 16% of packR7.20
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Cheddar Cheese needs 200 gBulk Cheddar Cheese 850 g 850 g at R169.99 · 24% of packR40.00
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Crushed Black Peppercorns needs 40 mlBlack Peppercorns in Grinder 40 g R46.99 · whole pack (size can't be divided)R46.99
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Fresh Cream needs 200 mlFresh Full Cream Milk 2 L 2 L at R38.99 · 10% of packR3.90
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Potato Gnocchi needs 700 gItalian Potato Gnocchi 500 g 500 g at R72.99 · 1.40× packR102.19
Not in the Woolies basket — source these elsewhere:
- Streaky Pork Bacon
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Cacio e Pepe Bacon Gnocchi?
The preparation time for Cacio e Pepe Bacon Gnocchi with baby spinach & sunflower seeds is between 15 and 40 minutes.
What is the total time required to make Cacio e Pepe Bacon Gnocchi with baby spinach & sunflower seeds?
The total time required to make Cacio e Pepe Bacon Gnocchi with baby spinach & sunflower seeds is between 15 and 40 minutes.
How many servings does Cacio e Pepe Bacon Gnocchi provide?
4 servings
What are the main ingredients in Cacio e Pepe Bacon Gnocchi?
Cheddar Cheese, Crushed Black Peppercorns, Fresh Cream, Green Leaves, Lemon Juice, Potato Gnocchi, Streaky Pork Bacon, Sunflower Seeds
What is the nutritional information of Cacio e Pepe Bacon Gnocchi?
Calories: 1119, Carbs: 38 grams, Fat: grams, Protein: 45.3 grams, Sugar: 7.2 grams, Salt: 2402 grams
How do I prepare Cacio e Pepe Bacon Gnocchi?
WHEN THE GNOCCHI IS DONE…: Place a pot over medium heat. Add the cream, black peppercorns (to taste), and the cheese. Once starting to bubble, vigorously stir until the cheese is melted. If the sauce is too thick, loosen with boiling water in increments until silky and smooth. Add the crispy gnocchi, ½ the bacon, and the spinach. Toss until fully combined and the spinach is wilted, 1-2 minutes. Loosen with more water if necessary. Season to taste. DINNER IS READY: Bowl up the creamy gnocchi. Sprinkle over the remaining bacon and drizzle over the lemon juice. Garnish with a scatter of the sunflower seeds. Buon appetito, Chef! CRISPY GNOCCHI: Return the pan to medium heat with a drizzle of oil and a knob of butter. When starting to foam, add the gnocchi and fry in a single layer until browned and crispy, 2-4 minutes (shifting occasionally). MAKIN’ THE BACON: Return the pan to medium-high heat. Fry the bacon strips until browned and crispy, 1-2 minutes per side. Remove from the pan and drain on paper towel. Roughly slice. TIME TO TOAST: Boil the kettle. Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
What should be prepared from my kitchen to make Cacio e Pepe Bacon Gnocchi?
Cheddar Cheese, Crushed Black Peppercorns, Fresh Cream, Green Leaves, Lemon Juice, Potato Gnocchi, Streaky Pork Bacon, Sunflower Seeds
How many calories does Cacio e Pepe Bacon Gnocchi have?
1119 calories
How much fat content does Cacio e Pepe Bacon Gnocchi have?
grams