eCook Meal
Cacio e Pepe Bacon Gnocchi
with sun-dried tomato & fresh leaves
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.
Serving guide
Choose your portion size.
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
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R235.54
for 4 servings · R58.89 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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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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Fresh Cream needs 200 mlFresh Full Cream Milk 2 L 2 L at R38.99 · 10% of packR3.90
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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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Potato Gnocchi needs 700 gItalian Potato Gnocchi 500 g 500 g at R72.99 · 1.40× packR102.19
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Sun-dried Tomatoes needs 80 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 5% of packR2.40
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Grated Mozzarella needs 200 gChicken Breast Fillets Topped with Mozzarella & Spring Onion 800 g 800 g at R149.99 · 25% of packR37.50
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Italian-style Hard Cheese needs 120 gPlant Powered™ Dairy Free Hard Cheese 260 g 260 g at R69.99 · 46% of packR32.30
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Fresh Parsley needs 15 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 10% of packR5.70
Not in the Woolies basket — source these elsewhere:
- Streaky Pork Bacon - 12 strips
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 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?
Cream, Crushed Black Peppercorns, Grated Italian-style Hard Cheese, Green Leaves, Mozzarella, Parsley, Potato Gnocchi, Streaky Pork Bacon, Tomato
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. 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. 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. 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!
What should be prepared from my kitchen to make Cacio e Pepe Bacon Gnocchi?
Cream, Crushed Black Peppercorns, Grated Italian-style Hard Cheese, Green Leaves, Mozzarella, Parsley, Potato Gnocchi, Streaky Pork Bacon, Tomato
How many calories does Cacio e Pepe Bacon Gnocchi have?
1089 calories
How much fat content does Cacio e Pepe Bacon Gnocchi have?
grams