Pillowy potato gnocchi pairs perfectly with cheesy bacon carbonara. Try saying that 10 times, fast! This tongue twister is also a tastebud pleaser, especially with the crisp spinach and pear salad served on the side.
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/ Serving 4 people
/ Serving 4 people
grated Parmesan cheese(ContainsMilk)
pine nuts(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)
baby spinach leaves
chicken-style stock powder
Preheat the oven to 240°C/220°C fan-forced. Place 1 1/2 packets of gnocchi in a large bowl with 1/4 cup of olive oil and a pinch of salt and pepper. Toss well to coat, then spread out evenly over an oven tray lined with baking paper. Roast on the top rack of the oven until tender and lightly browned, 15-20 minutes.
While the gnocchi is roasting, thinly slice the brown onion. Finely chop the garlic (or use a garlic press). Thinly slice the pear. Thinly slice the cucumber into half-moons. Cut the bacon into 1cm pieces. In a medium bowl, combine the balsamic vinegar, honey and 4 tsp of olive oil.
Crack the eggs into a medium bowl and whisk with a fork. Add the grated Parmesan cheese, 1/2 bottle of pure cream, 1 chicken stock cube and a generous pinch of pepper. Mix well and set aside.
Heat a large frying pan over a medium-high heat. Add the pine nuts and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl. Return the pan to a medium-high heat with a drizzle of olive oil. Add the bacon and cook until golden, 7-8 minutes. Add the onion and cook until softened, 3 minutes. Add the garlic and cook until fragrant, 1 minute.
To the frying pan, add the roasted gnocchi and 1/2 the baby spinach leaves and stir until the spinach wilts. Remove the pan from the heat and pour in the carbonara sauce and 1/4 cup of warm water. TIP: Removing the pan from the heat before adding the egg is important to avoid the egg scrambling. Mix well to combine. Season to taste with salt and pepper. TIP: If the sauce looks too thick, add a splash more water until the sauce is creamy and silky.
Divide the bacon carbonara gnocchi between bowls. Sprinkle the toasted pine nuts over the adults' portions. To the bowl with the salad dressing, add the pear, cucumber and remaining baby spinach leaves. Toss to coat and serve on the side.