NZ Truffle Bacon & Leek Gnocchi
with Garlic Pangrattato, Parsley & Parmesan
- Wheat
- Gluten
- Milk
- May contain traces of allergens
- Soy
- Gluten
- Eggs
- Cashew
- Sesame
- Almond
- Fish
- Milk
- Wheat
Ingredients
2
Garlic
1 sachet
Garlic & Herb Seasoning
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; )
1 packet
Gnocchi
(Contains: Wheat, Gluten; May be present: Soy)
100 g
Diced Bacon
1 packet
Truffle Oil
(May be present: Soy, Gluten, Eggs, Cashew, Sesame, Almond, Fish, Milk, Wheat)
1
Celery
1 packet
Parsley
1 packet
Cream
(Contains: Milk; )
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1
Leek
Nutrition Values
Cooking Steps
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When oil is hot, cook gnocchi and diced bacon, tossing occasionally, until golden, 6-8 minutes. Transfer to a bowl.
TIP: Add extra oil if the gnocchi sticks to the pan.
• While the gnocchi is cooking, finely chop garlic and carrot. Thinly slice leek. • Return the frying pan to medium-high heat with a generous drizzle of olive oil. • Cook panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. • Add half the garlic and cook until fragrant, 1-2 minutes. Transfer to a bowl and season to taste.
• Return the frying pan to medium-high heat with a drizzle of olive oil. • Cook carrot and leek, until softened, 6-7 minutes.
• Add garlic & herb seasoning and the remaining garlic and cook until fragrant, 1 minute. • Add cream (see ingredients) and the water and simmer, until slightly reduced, 2-3 minutes.
• Remove pan from heat, then return the gnocchibacon mixture to the pan along with a drizzle of truffle oil. Stir to combine. Season to taste.
TIP: Truffle oil has a strong flavour – add less if desired!
If you have added Parmesan cheese, sprinkle it over at the end to serve!
