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
Saucy Bacon Gnocchi
with spinach & pumpkin seeds
Hands on Time: 25 - 55 minutes
Overall Time: 30 - 65 minutes
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
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
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
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
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!
Pumpkin Seeds - 40g
Butternut Gnocchi - 700g
Onions - 2
Carrot - 480g
Garlic Cloves - 4
Cooked Chopped Tomato - 800g
Streaky Pork Bacon - 12 strips
Spinach - 80g
Grated Italian-style Hard Cheese - 125ml
Fresh Parsley - 10g
Woolies Products in this dish
