Creamy Pesto and Bacon Gnocchi
with Parmesan Garlic Bread
Golden pan-fried gnocchi is smothered in a basil pesto cream sauce and topped off with umami-rich bacon and toasted pepitas for a powerhouse meal.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
100 g
Bacon Strips
1 unit(s)
Ciabatta Roll
(Contains Wheat, Barley May contain Sesame, Soy, Walnuts, Oats, Rye, Triticale)
113 g
Baby Tomatoes
1 unit(s)
Shallot
28 g
Pepitas
(May contain Tree nuts)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
113 mL
Cream
(Contains Milk)
¼ cup
Basil Pesto
(Contains Milk May contain Tree nuts, Wheat, Milk, Soy, Sulphites, Egg, Fish)
1 unit(s)
Cream Cheese
(Contains Milk)
2 tbsp
Garlic Spread
(Contains Soy May contain Milk, Soy, Sulphites)
Nutrition Values
Utensils
Instructions
- Carefully prick tomatoes with a fork.
- Add tomatoes, 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to combine.
- Roast in the middle of the oven until tender, 12-14 min.
- While the tomatoes roast, peel, then finely chop shallot.
- Combine half the Parmesan and the garlic spread in a small bowl.
- Arrange bacon strips in a single layer on a parchment-lined baking sheet.
- Roast bacon in the top of the oven until crispy and cooked through, 8-12 min.**
- Set bacon aside on a paper towel-lined plate, then carefully reserve bacon fat in a small bowl.
- Heat a large non-stick pan over medium heat.
- When hot, add pepitas to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!)
- Transfer pepitas to a plate.
- Add 1 tbsp butter to the same pan, then swirl the pan until melted. Add gnocchi. (NOTE: For 4 ppl, cook gnocchi in 2 batches, using 1 tbsp butter per batch.) Cook, turning occasionally, until golden, 7-8 min.
- Remove from heat.
- Transfer gnocchi to a plate.
- Reheat the same pan over medium.
- Add 1 tbsp (2 tbsp) reserved bacon fat (from step 2), then shallots. Cook, stirring occasionally, until tender, 1-2 min.
- Add half the Parmesan, cream and cream cheese. Bring to a simmer, then reduce heat to medium-low. Cook, stirring often, until sauce is smooth and thickens slightly, 1-2 min.
- Remove from heat, then stir in pesto.
- Add gnocchi, then stir to combine. Season with salt and pepper.
- Halve ciabatta.
- Arrange on an unlined baking sheet, cut-side up.
- Spread with Parmesan-garlic mixture (from step 1), then toast in the bottom of the oven until light golden-brown and cheese melts, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)
- Chop or crumble bacon into 1-inch pieces.
- Divide gnocchi between bowls. Top with tomatoes, bacon and pepitas.
- Serve Parmesan garlic bread alongside.
