Creamy Pesto and Bacon Gnocchi
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Creamy Pesto and Bacon Gnocchi

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.

Preparation Time25 minutes
Cooking Time5 minutes


serving amount

100 g

Bacon Strips

1 unit(s)

Ciabatta Roll

(Contains Barley, Wheat May contain Soy, Walnuts, Sesame)

113 g

Baby Tomatoes

1 unit(s)


28 g


¼ cup

Parmesan Cheese, shredded

(Contains Milk)

113 mL


(Contains Milk)

¼ cup

Basil Pesto

(Contains Milk May contain Sulphites, Tree nuts, Milk, Soy)

1 unit(s)

Cream Cheese

(Contains Milk)

2 tbsp

Garlic Spread

(Contains Soy May contain Milk, Soy, Sulphites)


Nutrition Values

Calories900 kcal
Fat76 g
Saturated Fat29 g
Carbohydrate33 g
Sugar6 g
Dietary Fiber3 g
Protein20 g
Cholesterol130 mg
Sodium1200 mg
Trans Fat1 g
Potassium500 mg
Calcium225 mg
Iron4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Parchment Paper
Baking Sheet
Small Bowl
Large Non-Stick Pan
Measuring Spoons


  • 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.
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