Get ready to knock a gnocchi recipe out of the park! You’ll be cooking an impressive dish today but won’t have to put in hours behind the stove to achieve the delectable taste of pillowy butternut gnocchi, crispy bacon, and pops of peas, all covered in a creamy garlic, wine & tomato sauce.
Crispy Bacon & Butternut Gnocchi
Crispy Bacon & Butternut Gnocchi
with garlic, fresh basil & grated Italian-style hard cheese
Hands on Time: 20 - 25 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Butternut Gnocchi
- Cake Flour
- Fresh Basil
- Garlic Clove
- Garlic Cloves
- Grated Italian-style Hard Cheese
- Ground Paprika
- Lemon Juice
- Low Fat Fresh Milk
- Peas
- Streaky Pork Bacon
- Tomato Paste
- White Wine
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
- Sugar/Sweetener/Honey
GO, GO GNOCCHI!
Bring a pot of salted water to a boil for the gnocchi. Cook the gnocchi until they float to the surface, 2-3 minutes. Drain, reserving a cup of the gnocchi water, and toss through a drizzle of olive oil.
BRING ON THE BACON
Place a pan over medium-high heat. When hot, fry the bacon strips until browned and crispy, 1-2 minutes per side. Remove from the pan and drain on paper towel. Roughly chop and set aside.
IT’S ALL ABOUT THE SAUCE
Return the pan to medium-high heat with a drizzle of oil (if necessary). When hot, fry the grated garlic, the tomato paste, and the wine until almost all the wine has evaporated, 1-2 minutes. Add 20g of butter and the flour. Fry, 1-2 minutes (shifting constantly). Remove from the heat and gradually stir in the milk, making sure there are no lumps. Loosen the sauce with the reserved gnocchi water.
FINAL TOUCHES & FLAVOURS
Return the pan with the sauce to medium heat and bring to a simmer. Add the paprika, the peas, ½ the grated cheese, the lemon juice (to taste), a sweetener, and seasoning. Mix and remove from the heat. Stir through the cooked gnocchi, ½ the chopped bacon, and ½ the sliced basil.
DISH UP DINNER
Plate up the creamy pea & bacon gnocchi and sprinkle over the remaining cheese, bacon, and basil. Finish off with a crack of black pepper. Cheers, Chef!
Butternut Gnocchi - 175g
Streaky Pork Bacon - 4 strips
Garlic Clove - 1
Tomato Paste - 15ml
White Wine - 30ml
Cake Flour - 15ml
Low Fat Fresh Milk - 125ml
Ground Paprika - 10ml
Peas - 40g
Grated Italian-style Hard Cheese - 25ml
Lemon Juice - 15ml
Fresh Basil - 3g
GO, GO GNOCCHI!
Bring a pot of salted water to a boil for the gnocchi. Cook the gnocchi until they float to the surface, 2-3 minutes. Drain, reserving a cup of the gnocchi water, and toss through a drizzle of olive oil.
BRING ON THE BACON
Place a pan over medium-high heat. When hot, fry the bacon strips until browned and crispy, 1-2 minutes per side. Remove from the pan and drain on paper towel. Roughly chop and set aside.
IT’S ALL ABOUT THE SAUCE
Return the pan to medium-high heat with a drizzle of oil (if necessary). When hot, fry the grated garlic, the tomato paste, and the wine until almost all the wine has evaporated, 1-2 minutes. Add 40g of butter and the flour. Fry, 1-2 minutes (shifting constantly). Remove from the heat and gradually stir in the milk, making sure there are no lumps. Loosen the sauce with the reserved gnocchi water.
FINAL TOUCHES & FLAVOURS
Return the pan with the sauce to medium heat and bring to a simmer. Add the paprika, the peas, ½ the grated cheese, the lemon juice (to taste), a sweetener, and seasoning. Mix and remove from the heat. Stir through the cooked gnocchi, ½ the chopped bacon, and ½ the sliced basil.
DISH UP DINNER
Plate up the creamy pea & bacon gnocchi and sprinkle over the remaining cheese, bacon, and basil. Finish off with a crack of black pepper. Cheers, Chef!
Butternut Gnocchi - 350g
Streaky Pork Bacon - 8 strips
Garlic Clove - 1
Tomato Paste - 30ml
White Wine - 60ml
Cake Flour - 30ml
Low Fat Fresh Milk - 250ml
Ground Paprika - 20ml
Peas - 80g
Grated Italian-style Hard Cheese - 50ml
Lemon Juice - 30ml
Fresh Basil - 5g
GO, GO GNOCCHI!
Bring a pot of salted water to a boil for the gnocchi. Cook the gnocchi until they float to the surface, 2-3 minutes. Drain, reserving a cup of the gnocchi water, and toss through a drizzle of olive oil.
BRING ON THE BACON
Place a pan over medium-high heat. When hot, fry the bacon strips until browned and crispy, 1-2 minutes per side. Remove from the pan and drain on paper towel. Roughly chop and set aside.
IT’S ALL ABOUT THE SAUCE
Return the pan to medium-high heat with a drizzle of oil (if necessary). When hot, fry the grated garlic, the tomato paste, and the wine until almost all the wine has evaporated, 1-2 minutes. Add 60g of butter and the flour. Fry, 1-2 minutes (shifting constantly). Remove from the heat and gradually stir in the milk, making sure there are no lumps. Loosen the sauce with the reserved gnocchi water.
FINAL TOUCHES & FLAVOURS
Return the pan with the sauce to medium heat and bring to a simmer. Add the paprika, the peas, ½ the grated cheese, the lemon juice (to taste), a sweetener, and seasoning. Mix and remove from the heat. Stir through the cooked gnocchi, ½ the chopped bacon, and ½ the sliced basil.
DISH UP DINNER
Plate up the creamy pea & bacon gnocchi and sprinkle over the remaining cheese, bacon, and basil. Finish off with a crack of black pepper. Cheers, Chef!
Butternut Gnocchi - 525g
Streaky Pork Bacon - 12 strips
Garlic Cloves - 2
Tomato Paste - 45ml
White Wine - 90ml
Cake Flour - 45ml
Low Fat Fresh Milk - 375ml
Ground Paprika - 30ml
Peas - 120g
Grated Italian-style Hard Cheese - 75ml
Lemon Juice - 45ml
Fresh Basil - 8g
GO, GO GNOCCHI!
Bring a pot of salted water to a boil for the gnocchi. Cook the gnocchi until they float to the surface, 2-3 minutes. Drain, reserving a cup of the gnocchi water, and toss through a drizzle of olive oil.
BRING ON THE BACON
Place a pan over medium-high heat. When hot, fry the bacon strips until browned and crispy, 1-2 minutes per side. Remove from the pan and drain on paper towel. Roughly chop and set aside.
IT’S ALL ABOUT THE SAUCE
Return the pan to medium-high heat with a drizzle of oil (if necessary). When hot, fry the grated garlic, the tomato paste, and the wine until almost all the wine has evaporated, 1-2 minutes. Add 80g of butter and the flour. Fry, 1-2 minutes (shifting constantly). Remove from the heat and gradually stir in the milk, making sure there are no lumps. Loosen the sauce with the reserved gnocchi water.
FINAL TOUCHES & FLAVOURS
Return the pan with the sauce to medium heat and bring to a simmer. Add the paprika, the peas, ½ the grated cheese, the lemon juice (to taste), a sweetener, and seasoning. Mix and remove from the heat. Stir through the cooked gnocchi, ½ the chopped bacon, and ½ the sliced basil.
DISH UP DINNER
Plate up the creamy pea & bacon gnocchi and sprinkle over the remaining cheese, bacon, and basil. Finish off with a crack of black pepper. Cheers, Chef!
Butternut Gnocchi - 700g
Streaky Pork Bacon - 16 strips
Garlic Cloves - 2
Tomato Paste - 60ml
White Wine - 125ml
Cake Flour - 60ml
Low Fat Fresh Milk - 500ml
Ground Paprika - 40ml
Peas - 160g
Grated Italian-style Hard Cheese - 100ml
Lemon Juice - 60ml
Fresh Basil - 10g
Woolies Products in this dish
