Cacio e Pepe Bacon Gnocchi

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

with sun-dried tomato & fresh leaves

4.8

Hands on Time: 10 - 25 minutes

Overall Time: 15 - 30 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Paper Towel
Photo of Cacio e Pepe Bacon Gnocchi
  1. 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.

  2. 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.

  3. 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.

  4. TOSS TOGETHER

    In a salad bowl, combine the rinsed Green Leaves, the cheese ribbons, a drizzle of oil, and seasoning.

  5. 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!

  1. 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.

  2. 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.

  3. 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.

  4. TOSS TOGETHER

    In a salad bowl, combine the rinsed Green Leaves, the cheese ribbons, a drizzle of oil, and seasoning.

  5. 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!

  1. 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.

  2. 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.

  3. 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.

  4. TOSS TOGETHER

    In a salad bowl, combine the rinsed Green Leaves, the cheese ribbons, a drizzle of oil, and seasoning.

  5. 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!

  1. 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.

  2. 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.

  3. 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.

  4. TOSS TOGETHER

    In a salad bowl, combine the rinsed Green Leaves, the cheese ribbons, a drizzle of oil, and seasoning.

  5. 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!

Frequently Asked Questions

What is the preparation time for Cacio e Pepe Bacon Gnocchi?

The preparation time for Cacio e Pepe Bacon Gnocchi with sun-dried tomato & fresh leaves is between 10 and 25 minutes.

What is the total time required to make Cacio e Pepe Bacon Gnocchi with sun-dried tomato & fresh leaves?

The total time required to make Cacio e Pepe Bacon Gnocchi with sun-dried tomato & fresh leaves is between 15 and 30 minutes.

How many servings does Cacio e Pepe Bacon Gnocchi provide?

4 servings

What are the main ingredients in Cacio e Pepe Bacon Gnocchi?

Crushed Black Peppercorns, Fresh Cream, Fresh Parsley, Grated Mozzarella, Green Leaves, Italian-style Hard Cheese, Potato Gnocchi, Streaky Pork Bacon, Sun-Dried Tomatoes

What is the nutritional information of Cacio e Pepe Bacon Gnocchi?

Calories: 1089, Carbs: 46 grams, Fat: grams, Protein: 45.2 grams, Sugar: 10.8 grams, Salt: 2255 grams

How do I prepare Cacio e Pepe Bacon Gnocchi?

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. 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! 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.

What should be prepared from my kitchen to make Cacio e Pepe Bacon Gnocchi?

Crushed Black Peppercorns, Fresh Cream, Fresh Parsley, Grated Mozzarella, Green Leaves, Italian-style Hard Cheese, Potato Gnocchi, Streaky Pork Bacon, Sun-Dried Tomatoes

How many calories does Cacio e Pepe Bacon Gnocchi have?

1089 calories

How much fat content does Cacio e Pepe Bacon Gnocchi have?

grams

Woolies Products in this dish

Photo of Fresh Parsley 80 g

Fresh Parsley 80 G

Photo of Fresh Parsley 30 g

Fresh Parsley 30 G

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