Easy Bacon & Veggie Gnocchi Bake
with Cheddar Cheese & Parsley
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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.
• 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.
• 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.
