Creamy Pesto-and-Double Bacon Gnocchi
with Baby Tomatoes and Chives- Wheat
- Milk
- Milk
- May contain traces of allergens
- Soy
- Sulphites
- Crustaceans
- Egg
- Fish
- Gluten
- Mustard
- Tree nuts
- Peanuts
- Sesame
Ingredients: Gnocchi (wheat) (mashed potatoes (water, potato flakes, turmeric), durum wheat semolina, canola oil, salt) • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Baby tomato • Yellow onion • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Basil pesto (milk) (basil (basil leaves, sunflower oil, salt, ascorbic acid), water, soy oil, canola & extra virgin olive oil, potato flakes, parsley, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, rennet/ microbial enzyme, powdered cellulose), salt, spices, modified corn starch, nutritional yeast, citric acid, xanthan gum, potassium sorbate) • All-purpose flour (wheat) • Chives.
Ingredients
350 g
Gnocchi
(Contains: Wheat May be present: Milk)
200 g
Bacon Strips
113 g
Baby Tomatoes
½ unit(s)
Yellow Onion
7 g
Chives
56 mL
Cream
(Contains: Milk)
¼ cup
Basil Pesto
(Contains: Milk May be present: Soy, Sulphites)
1 tbsp
All-Purpose Flour
(Contains: Wheat May be present: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
Not included in your delivery
¼ cup
Milk*
½ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, wash and dry all produce.
- Peel, then cut half the onion into 1/4-inch pieces (use all for 4 servings).
- Carefully prick tomatoes with a fork.
- Thinly slice chives.
- On a separate cutting board, cut bacon into 1/2-inch pieces. (TIP: Use kitchen scissors to cut bacon.)
- Heat a large non-stick pan over medium.
- When hot, add bacon. (NOTE: For 4 servings, cook bacon in batches.) Cook for 5-8 min, flipping occasionally, until crispy.**
- Using a slotted spoon, transfer bacon to a paper towel-lined plate. Set aside.
- Discard all but 1 tbsp bacon fat from the pan.
- To the pan with bacon fat, add gnocchi. Cook for 7-8 min, turning gnocchi often, until golden. (TIP: Don't crowd the pan; cook gnocchi in 2 batches for 4 servings, using bacon fat for the first batch and 1 tbsp oil for the second batch.)
- Transfer gnocchi to a plate.
- Reduce heat to medium-low.
- To the same pan, add 1/2 tbsp (1 tbsp) oil, then onions and tomatoes. Cook for 2-3 min, stirring occasionally, until veggies begin to soften. Season with salt and pepper.
- Sprinkle flour over top. Cook for 1 min, stirring often.
- Add cream and 1/4 cup (1/2 cup) milk. Bring up to a simmer.
- Once simmering, reduce heat to medium-low. Cook for 1-2 min, stirring often, until sauce thickens slightly.
- Remove from heat, then stir in half the pesto.
- Add gnocchi, then stir to combine.
- Divide gnocchi between bowls.
- Drizzle remaining pesto over top, then sprinkle with bacon and chives.
