UCOOK’s own take on a Cacio e Pepe! Tender potato gnocchi is tossed in a creamy black pepper & mozzarella sauce, with salty bacon bits dispersed throughout. It is sprinkled with chopped sun-dried tomatoes and is served alongside bright green leaves.
Cacio e Pepe Bacon Gnocchi
Cacio e Pepe Bacon Gnocchi
with sun-dried tomato & fresh leaves
Hands on Time: 10 - 25 minutes
Overall Time: 15 - 30 minutes
Ingredients:
- Crushed Black Peppercorns
- Fresh Cream
- Fresh Parsley
- Grated Mozzarella
- Green Leaves
- Italian-style Hard Cheese
- Potato Gnocchi
- Streaky Pork Bacon
- Sun-Dried Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
MAKIN’ THE BACON
Boil the kettle. Place a pan over a high heat with a drizzle of oil. When hot, fry the bacon for 2 minutes per side until golden and crispy. Remove from the pan and drain on paper towel. Roughly chop when cool enough to handle.
GNOCCHI ON THE GO
Place a pot for the gnocchi over a high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil. Once boiling, cook the gnocchi for 2-3 minutes until they begin to float and are heated through. Drain on completion, reserving a cup of gnocchi water, and place in a bowl. Toss through some oil to prevent sticking.
WHEN THE GNOCCHI IS DONE…
Return the pot to a medium heat. Add the cream, the crushed black peppercorns (to taste), and the grated mozzarella. Once starting to bubble, vigorously stir until the cheese is melted. If the sauce is too thick, add a splash of the reserved gnocchi water until silky and smooth. Add the cooked gnocchi, the grated hard cheese, and ½ the chopped bacon. Toss until fully combined. Loosen with more pasta water if necessary. Season to taste.
TOSS TOGETHER
In a salad bowl, combine the rinsed green leaves, the cheese ribbons, a drizzle of oil, and seasoning.
BELLISSIMO!
Pile up the creamy gnocchi. Sprinkle over the remaining bacon and the chopped sun-dried tomatoes. Serve the fresh salad on the side. Garnish with a sprinkle of the chopped, fresh parsley. Buon appetito, Chef!
Streaky Pork Bacon - 3 strips
Potato Gnocchi - 175g
Fresh Cream - 50ml
Crushed Black Peppercorns - 10ml
Grated Mozzarella - 50g
Italian-style Hard Cheese - 30g
Green Leaves - 20g
Sun-dried Tomatoes - 20g
Fresh Parsley - 4g
MAKIN’ THE BACON
Boil the kettle. Place a pan over a high heat with a drizzle of oil. When hot, fry the bacon for 2 minutes per side until golden and crispy. Remove from the pan and drain on paper towel. Roughly chop when cool enough to handle.
GNOCCHI ON THE GO
Place a pot for the gnocchi over a high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil. Once boiling, cook the gnocchi for 2-3 minutes until they begin to float and are heated through. Drain on completion, reserving a cup of gnocchi water, and place in a bowl. Toss through some oil to prevent sticking.
WHEN THE GNOCCHI IS DONE…
Return the pot to a medium heat. Add the cream, the crushed black peppercorns (to taste), and the grated mozzarella. Once starting to bubble, vigorously stir until the cheese is melted. If the sauce is too thick, add a splash of the reserved gnocchi water until silky and smooth. Add the cooked gnocchi, the grated hard cheese, and ½ the chopped bacon. Toss until fully combined. Loosen with more pasta water if necessary. Season to taste.
TOSS TOGETHER
In a salad bowl, combine the rinsed green leaves, the cheese ribbons, a drizzle of oil, and seasoning.
BELLISSIMO!
Pile up the creamy gnocchi. Sprinkle over the remaining bacon and the chopped sun-dried tomatoes. Serve the fresh salad on the side. Garnish with a sprinkle of the chopped, fresh parsley. Buon appetito, Chef!
Streaky Pork Bacon - 6 strips
Potato Gnocchi - 350g
Fresh Cream - 100ml
Crushed Black Peppercorns - 20ml
Grated Mozzarella - 100g
Italian-style Hard Cheese - 60g
Green Leaves - 40g
Sun-dried Tomatoes - 40g
Fresh Parsley - 8g
MAKIN’ THE BACON
Boil the kettle. Place a pan over a high heat with a drizzle of oil. When hot, fry the bacon for 2 minutes per side until golden and crispy. Remove from the pan and drain on paper towel. Roughly chop when cool enough to handle.
GNOCCHI ON THE GO
Place a pot for the gnocchi over a high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil. Once boiling, cook the gnocchi for 2-3 minutes until they begin to float and are heated through. Drain on completion, reserving a cup of gnocchi water, and place in a bowl. Toss through some oil to prevent sticking.
WHEN THE GNOCCHI IS DONE…
Return the pot to a medium heat. Add the cream, the crushed black peppercorns (to taste), and the grated mozzarella. Once starting to bubble, vigorously stir until the cheese is melted. If the sauce is too thick, add a splash of the reserved gnocchi water until silky and smooth. Add the cooked gnocchi, the grated hard cheese, and ½ the chopped bacon. Toss until fully combined. Loosen with more pasta water if necessary. Season to taste.
TOSS TOGETHER
In a salad bowl, combine the rinsed green leaves, the cheese ribbons, a drizzle of oil, and seasoning.
BELLISSIMO!
Pile up the creamy gnocchi. Sprinkle over the remaining bacon and the chopped sun-dried tomatoes. Serve the fresh salad on the side. Garnish with a sprinkle of the chopped, fresh parsley. Buon appetito, Chef!
Streaky Pork Bacon - 9 strips
Potato Gnocchi - 525g
Fresh Cream - 150ml
Crushed Black Peppercorns - 30ml
Grated Mozzarella - 150g
Italian-style Hard Cheese - 90g
Green Leaves - 60g
Sun-dried Tomatoes - 60g
Fresh Parsley - 12g
MAKIN’ THE BACON
Boil the kettle. Place a pan over a high heat with a drizzle of oil. When hot, fry the bacon for 2 minutes per side until golden and crispy. Remove from the pan and drain on paper towel. Roughly chop when cool enough to handle.
GNOCCHI ON THE GO
Place a pot for the gnocchi over a high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil. Once boiling, cook the gnocchi for 2-3 minutes until they begin to float and are heated through. Drain on completion, reserving a cup of gnocchi water, and place in a bowl. Toss through some oil to prevent sticking.
WHEN THE GNOCCHI IS DONE…
Return the pot to a medium heat. Add the cream, the crushed black peppercorns (to taste), and the grated mozzarella. Once starting to bubble, vigorously stir until the cheese is melted. If the sauce is too thick, add a splash of the reserved gnocchi water until silky and smooth. Add the cooked gnocchi, the grated hard cheese, and ½ the chopped bacon. Toss until fully combined. Loosen with more pasta water if necessary. Season to taste.
TOSS TOGETHER
In a salad bowl, combine the rinsed green leaves, the cheese ribbons, a drizzle of oil, and seasoning.
BELLISSIMO!
Pile up the creamy gnocchi. Sprinkle over the remaining bacon and the chopped sun-dried tomatoes. Serve the fresh salad on the side. Garnish with a sprinkle of the chopped, fresh parsley. Buon appetito, Chef!
Streaky Pork Bacon - 12 strips
Potato Gnocchi - 700g
Fresh Cream - 200ml
Crushed Black Peppercorns - 40ml
Grated Mozzarella - 200g
Italian-style Hard Cheese - 120g
Green Leaves - 80g
Sun-dried Tomatoes - 80g
Fresh Parsley - 15g
Woolies Products in this dish
