Smokey Bacon Gnocchi
with Broccoli and Mushrooms
We think that pan-fried gnocchi is not only super tasty but incredibly easy to make! The gnocchi has a crispy coating and a pillow-like centre, accompanied by ‘meaty’ mushrooms, tasty broccoli, cheese and flat leaf parsley.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
100 g
Bacon doublement fumé
2 gousse(s)
Ail
1 pièce(s)
Échalote
170 g
Brocoli, en fleurons
113 g
Champignons cremini
500 g
Gnocchis
(Contient Sulfites, Blé)
⅓ tasse(s)
Crème sure
(Contient Lait)
7 g
Persil
¼ g
Parmesan, râpé grossièrement
(Contient Lait)
Pas inclus dans votre livraison
pièce(s)
Huile*
Informations nutritionnelles
Ustensiles
Instructions
Prep: Wash and dry all produce. Peel and finely chop the shallot. Mince or grate the garlic. Roughly chop the mushrooms. Finely chop the parsley. Cut the double smoked bacon into 1/2-inch cubes.
Cook the veggies: Heat a large non-stick pan over medium heat. Add a drizzle of oil, then the shallots, garlic, broccoli and mushrooms. Cook, stirring occasionally, until mushrooms are golden-brown and broccoli is tender-crisp, 5-6 min. Transfer to a plate.
Fry the bacon: Add the double smoked bacon in the same pan with another drizzle of oil, if necessary. Pan-fry until golden and crisp, 4-6 min. Transfer to the same plate as the veggies.
Cook the gnocchi: Add the gnocchi to the pan (TIP: leave the fat from the bacon in the pan - it will add loads of flavour!) Cook, turning the gnocchi often, until crispy around the edges, 6-8 min.
Finish and serve: Divide your gnocchi between your bowls and top with the parsley. Enjoy!