A quick and easy midweek dinner with pillowy gnocchi and a delicious creamy sauce. It’s high in protein and uses light cream cheese, making it healthier than it looks.
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Serves
2
Leek
Red Onion
Thick Cut Unsmoked Back Bacon
Garlic Clove
Dijon Mustard
Dried Mixed Herbs
Vegetable Stock
Gnocchi
Light Cream Cheese
Olive Oil
Parmesan
Serves
2
Leek
Red Onion
Thick Cut Unsmoked Back Bacon
Garlic Clove
Dijon Mustard
Dried Mixed Herbs
Vegetable Stock
Gnocchi
Light Cream Cheese
Olive Oil
Parmesan
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Slice the leek in half lengthways then wash it and thinly slice it into half-moons. Dice the red onion and bacon. Crush the garlic cloves. Set aside.
Step 2.
Pour a small dash of olive oil into a large lidded frying pan and use a sheet of kitchen roll to spread the oil around. Get the diced bacon into the cold pan, then set it over a low-medium heat. When the fat starts to run out, increase the heat to high and cook for a few minutes on each side until crispy. Transfer the bacon to a bowl and set aside.
Step 3.
Return the pan to a medium heat and add another dash of olive oil. Add the onion, garlic, leek and a pinch of salt and cook for around 8 mins, until softened.
Step 4.
Add ¾ of the crispy bacon pieces back into the pan (keeping the rest for the topping). Stir in the mustard, mixed herbs and some black pepper. Stir in the stock then bring to the boil.
Step 5.
Stir the gnocchi through the sauce then reduce the heat to low-medium so the sauce is just simmering. Pop the lid on and leave for 2-3 mins until the gnocchi is cooked through.
Step 6.
Stir through the cream cheese and season with salt and pepper to taste.
Step 7.
To serve, divide the creamy gnocchi into bowls. Top with the remaining bacon bits and some grated Parmesan, if you like.
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Notes (1)
S
Samuel S.
a month ago
Made this with 300g dry rigatoni instead. Easily serves 4 people.
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