HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBacon Gnocchi Carbonara
Bacon Gnocchi Carbonara

Bacon Gnocchi Carbonara

with Spinach & Pear Salad

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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.

Allergens:EggsMilkGlutenTree Nuts

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking difficultyEasy

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

1 unit


1 unit


1 unit


1 packet


3 packet

grated Parmesan cheese


½ bottle

pure cream


1.5 packet



2 packet

pine nuts

(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)

1 bag

baby spinach leaves

3 clove


1 cube

chicken-style stock powder

Not included in your delivery

olive oil

2 tsp

balsamic vinegar

1 tsp


2 unit



¼ cup

warm water

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3140 kJ
Fat34.3 g
of which saturates14.4 g
Carbohydrate74.8 g
of which sugars11.7 g
Dietary Fibre0 g
Protein33.1 g
Cholesterol0 mg
Sodium1960 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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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.