What is the preparation time for Saucy Bacon Gnocchi?

The preparation time for Saucy Bacon Gnocchi with spinach & pumpkin seeds is between 25 and 55 minutes.

What is the total time required to make Saucy Bacon Gnocchi with spinach & pumpkin seeds?

The total time required to make Saucy Bacon Gnocchi with spinach & pumpkin seeds is between 30 and 65 minutes.

What are the main ingredients in Saucy Bacon Gnocchi?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter

What is the nutritional information of Saucy Bacon Gnocchi?

Calories: 661, Carbs: 97 grams, Fat: grams, Protein: 25.9 grams, Sugar: 21.5 grams, Salt: 1649 grams

How do I prepare Saucy Bacon Gnocchi?

THE TASTE OF A WARM SUNSET: Help yourself to bacon ragù gnocchi. Sprinkle over the grated cheese and the remaining bacon. Garnish with the toasted seeds and chopped parsley. Magnificent! NEXT UP: Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion until soft, 4-6 minutes (shifting occasionally). Add the chopped carrot and a splash of water. Simmer until the carrot is al dente and the water has been absorbed, 4-5 minutes. In the final minute, add the grated garlic and sauté until fragrant, 1-2 minutes. Mix in the cooked chopped tomato and 200ml of water. Bring to the boil. Reduce the heat and simmer for 8-10 minutes, (stirring occasionally). OPENING ACT: Boil the kettle. Place the pumpkin seeds in a pan over medium heat. Toast until browned, 3-5 minutes (shifting occasionally). Set aside to cool. Fill a pot with boiling water, add a pinch of salt, and place over a high heat. Once bubbling, cook the gnocchi until they float to the surface, 1-2 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil. MEANWHILE…: Place a second pan over medium heat. When hot, fry the bacon until cooked but not too crispy, 2 minutes per side. Set aside to drain on paper towel. Return the pan, wiped down, to medium heat with a knob of butter and a small drizzle of oil. Once foaming, fry the gnocchi in a single layer until crispy, 4-5 minutes, shifting as they colour. Remove the pan from the heat. Roughly chop the bacon. FINALE!: Once the sauce has simmered, remove from the heat. Stir in the rinsed spinach, ¾ of the bacon and the fried gnocchi. If the sauce is too thick, gradually mix in the reserved gnocchi water until the desired consistency. Add a sweetener (to taste), and seasoning. Remove from the heat.

What should be prepared from my kitchen to make Saucy Bacon Gnocchi?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter

Saucy Bacon Gnocchi

Don’t miss out on this extraordinary meal! Tantalising tomato-based ragù – thick, silky, and packed with bacon – surrounds crisp butternut gnocchi. Sprinkled with Italian-style cheese and popping with seeds.

Saucy Bacon Gnocchi

with spinach & pumpkin seeds

Hands on Time: 25 - 55 minutes

Overall Time: 30 - 65 minutes

Download the Recipe for 2

Ingredients:

Butternut Gnocchi
Carrot
Cooked Chopped Tomato
Fresh Parsley
Garlic Clove
Garlic Cloves
Grated Italian-style Hard Cheese
Onion
Onions
Pumpkin Seeds
Spinach
Streaky Pork Bacon

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel
Butter

Serves 1

OPENING ACT
Boil the kettle. Place the pumpkin seeds in a pan over medium heat. Toast until browned, 3-5 minutes (shifting occasionally). Set aside to cool. Fill a pot with boiling water, add a pinch of salt, and place over a high heat. Once bubbling, cook the gnocchi until they float to the surface, 1-2 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
NEXT UP
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion until soft, 3-4 minutes (shifting occasionally). Add the chopped carrot and a splash of water. Simmer until the carrot is al dente and the water has been absorbed, 3-4 minutes. In the final minute, add the grated garlic and sauté until fragrant, 1-2 minutes. Mix in the cooked chopped tomato and 100ml of water. Bring to the boil. Reduce the heat and simmer for 8-10 minutes, (stirring occasionally).
MEANWHILE…
Place a second pan over medium heat. When hot, fry the bacon until cooked but not too crispy, 2 minutes per side. Set aside to drain on paper towel. Return the pan, wiped down, to medium heat with a knob of butter and a small drizzle of oil. Once foaming, fry the gnocchi in a single layer until crispy, 4-5 minutes, shifting as they colour. Remove the pan from the heat. Roughly chop the bacon.
FINALE!
Once the sauce has simmered, remove from the heat. Stir in the rinsed spinach, ¾ of the bacon and the fried gnocchi. If the sauce is too thick, gradually mix in the reserved gnocchi water until the desired consistency. Add a sweetener (to taste), and seasoning. Remove from the heat.
THE TASTE OF A WARM SUNSET
Help yourself to bacon ragù gnocchi. Sprinkle over the grated cheese and the remaining bacon. Garnish with the toasted seeds and chopped parsley. Magnificent!

Pumpkin Seeds - 10g
Butternut Gnocchi - 175g
Onion - 1
Carrot - 120g
Garlic Clove - 1
Cooked Chopped Tomato - 200g
Streaky Pork Bacon - 3 strips
Spinach - 20g
Grated Italian-style Hard Cheese - 30ml
Fresh Parsley - 3g

Download the Recipe

Serves 2

OPENING ACT
Boil the kettle. Place the pumpkin seeds in a pan over medium heat. Toast until browned, 3-5 minutes (shifting occasionally). Set aside to cool. Fill a pot with boiling water, add a pinch of salt, and place over a high heat. Once bubbling, cook the gnocchi until they float to the surface, 1-2 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
NEXT UP
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion until soft, 4-6 minutes (shifting occasionally). Add the chopped carrot and a splash of water. Simmer until the carrot is al dente and the water has been absorbed, 4-5 minutes. In the final minute, add the grated garlic and sauté until fragrant, 1-2 minutes. Mix in the cooked chopped tomato and 200ml of water. Bring to the boil. Reduce the heat and simmer for 8-10 minutes, (stirring occasionally).
MEANWHILE…
Place a second pan over medium heat. When hot, fry the bacon until cooked but not too crispy, 2 minutes per side. Set aside to drain on paper towel. Return the pan, wiped down, to medium heat with a knob of butter and a small drizzle of oil. Once foaming, fry the gnocchi in a single layer until crispy, 4-5 minutes, shifting as they colour. Remove the pan from the heat. Roughly chop the bacon.
FINALE!
Once the sauce has simmered, remove from the heat. Stir in the rinsed spinach, ¾ of the bacon and the fried gnocchi. If the sauce is too thick, gradually mix in the reserved gnocchi water until the desired consistency. Add a sweetener (to taste), and seasoning. Remove from the heat.
THE TASTE OF A WARM SUNSET
Help yourself to bacon ragù gnocchi. Sprinkle over the grated cheese and the remaining bacon. Garnish with the toasted seeds and chopped parsley. Magnificent!

Pumpkin Seeds - 20g
Butternut Gnocchi - 350g
Onion - 1
Carrot - 240g
Garlic Cloves - 2
Cooked Chopped Tomato - 400g
Streaky Pork Bacon - 6 strips
Spinach - 40g
Grated Italian-style Hard Cheese - 60ml
Fresh Parsley - 5g

Download the Recipe

Serves 3

OPENING ACT
Boil the kettle. Place the pumpkin seeds in a pan over medium heat. Toast until browned, 3-5 minutes (shifting occasionally). Set aside to cool. Fill a pot with boiling water, add a pinch of salt, and place over a high heat. Once bubbling, cook the gnocchi until they float to the surface, 1-2 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
NEXT UP
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion until soft, 6-8 minutes (shifting occasionally). Add the chopped carrot and a splash of water. Simmer until the carrot is al dente and the water has been absorbed, 5-6 minutes. In the final minute, add the grated garlic and sauté until fragrant, 1-2 minutes. Mix in the cooked chopped tomato and 300ml of water. Bring to the boil. Reduce the heat and simmer for 10-12 minutes, (stirring occasionally).
MEANWHILE…
Place a second pan over medium heat. When hot, fry the bacon until cooked but not too crispy, 2 minutes per side. Set aside to drain on paper towel. Return the pan, wiped down, to medium heat with a knob of butter and a small drizzle of oil. Once foaming, fry the gnocchi in a single layer until crispy, 4-5 minutes, shifting as they colour. Do this step in batches to avoid overcrowding the pan. Remove the pan from the heat. Roughly chop the bacon.
FINALE!
Once the sauce has simmered, remove from the heat. Stir in the rinsed spinach, ¾ of the bacon and the fried gnocchi. If the sauce is too thick, gradually mix in the reserved gnocchi water until the desired consistency. Add a sweetener (to taste), and seasoning. Remove from the heat.
THE TASTE OF A WARM SUNSET
Help yourself to bacon ragù gnocchi. Sprinkle over the grated cheese and the remaining bacon. Garnish with the toasted seeds and chopped parsley. Magnificent!

Pumpkin Seeds - 30g
Butternut Gnocchi - 525g
Onions - 2
Carrot - 360g
Garlic Cloves - 3
Cooked Chopped Tomato - 600g
Streaky Pork Bacon - 9 strips
Spinach - 60g
Grated Italian-style Hard Cheese - 90ml
Fresh Parsley - 8g

Download the Recipe

Serves 4

OPENING ACT
Boil the kettle. Place the pumpkin seeds in a pan over medium heat. Toast until browned, 3-5 minutes (shifting occasionally). Set aside to cool. Fill a pot with boiling water, add a pinch of salt, and place over a high heat. Once bubbling, cook the gnocchi until they float to the surface, 1-2 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
NEXT UP
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion until soft, 6-8 minutes (shifting occasionally). Add the chopped carrot and a splash of water. Simmer until the carrot is al dente and the water has been absorbed, 5-6 minutes. In the final minute, add the grated garlic and sauté until fragrant, 1-2 minutes. Mix in the cooked chopped tomato and 400ml of water. Bring to the boil. Reduce the heat and simmer for 10-12 minutes, (stirring occasionally).
MEANWHILE…
Place a second pan over medium heat. When hot, fry the bacon until cooked but not too crispy, 2 minutes per side. Set aside to drain on paper towel. Return the pan, wiped down, to medium heat with a knob of butter and a small drizzle of oil. Once foaming, fry the gnocchi in a single layer until crispy, 4-5 minutes, shifting as they colour. Do this step in batches to avoid overcrowding the pan. Remove the pan from the heat. Roughly chop the bacon.
FINALE!
Once the sauce has simmered, remove from the heat. Stir in the rinsed spinach, ¾ of the bacon and the fried gnocchi. If the sauce is too thick, gradually mix in the reserved gnocchi water until the desired consistency. Add a sweetener (to taste), and seasoning. Remove from the heat.
THE TASTE OF A WARM SUNSET
Help yourself to bacon ragù gnocchi. Sprinkle over the grated cheese and the remaining bacon. Garnish with the toasted seeds and chopped parsley. Magnificent!