Easy Bacon & Veggie Gnocchi Bake
with Cheddar Cheese & Parsley
- Gluten
- Wheat
- Milk
- May contain traces of allergens
- Soy
Gnocchi has to be the cutest pasta around. These little balls sitting in a herby tomato sauce with pops of bacon, celery and carrot are too irresistible to leave alone. We’re gobbling them up this instant!
Ingredients
1 sachet
Garlic & Herb Seasoning
1 sachet
Vegetable Stock Powder
1 packet
Gnocchi
(Contains: Gluten, Wheat; May be present: Soy)
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
100 g
Diced Bacon
1
Celery
1 packet
Parsley
1
Carrot
1 tin
Diced Tomatoes with Garlic & Onion
Nutrition Values
Utensils
Cooking Steps
• Preheat the oven to 240°C/220°C fan-forced. Place gnocchi in a baking dish. • Drizzle with olive oil (2 tbs for 2 people / 1/4 cup for 4 people). Season, toss to coat and spread out evenly. • Bake until golden, 15-18 minutes.
• Meanwhile, grate carrot. Finely chop celery. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook diced bacon, carrot and celery, breaking up bacon with a spoon, until golden, 7-8 minutes. • Add garlic & herb seasoning and cook until fragrant, 1 minute.
• Reduce pan to medium heat and stir in diced tomatoes with garlic & onion, the brown sugar and a splash of water. Simmer until slightly thickened, 1-2 minutes. • Remove pan from heat and stir through baked gnocchi until combined. Season to taste. • Transfer bacon gnocchi to a large baking dish and sprinkle over shredded Cheddar cheese. • Bake until cheese is melted and golden, 8-10 minutes.
• Divide bacon and veggie gnocchi bake between bowls. • Tear over parsley to serve. Enjoy! Little cooks: Add the finishing touch and help tear over the parsley.
