One-Pan Creamy Bacon & Mushroom Gnocchi
with Baby Spinach & Parmesan Cheese
- Wheat
- Gluten
- Milk
- Soy
- May contain traces of allergens
Tonights gnocchi is going to knock your socks off! Pillowy potato pasta, pan-fried and tangled up in a creamy mushroom and spinach sauce. This dish is unstoppable, best to get eating before it’s all gone!
Ingredients
1 packet
Gnocchi
(Contains: Wheat, Gluten May be present: Soy)
1 sachet
Nan's Special Seasoning
1 sachet
Vegetable Stock Powder
1 packet
Garlic Paste
1 packet
Cream
(Contains: Milk)
1 packet
Grated Parmesan Cheese
(Contains: Milk)
1 packet
Button Mushrooms
1 packet
Baby Spinach Leaves
1 packet
Parsley
1
Bacon
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk)
¼ cup
water
Nutrition
Utensils
Cooking Steps
• Thinly slice button mushrooms. • Cut bacon into 1cm pieces.
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When oil is hot, add bacon, mushrooms and gnocchi and cook, tossing occasionally, until golden, 6-8 minutes. Season. TIP: Add more olive oil if the gnocchi and mushroom sticks to the pan.
• To the pan, add another drizzle of olive oil, the garlic paste and Nan's special seasoning. Cook, tossing, until fragrant, 1 minute. • Add baby spinach, cream (see ingredients), vegetable stock powder, the butter and water. Cook, stirring, until slightly thickened and spinach is wilted, 1-2 minutes.
• Divide one-pan creamy gnocchi with bacon and mushrooms between bowls. • Sprinkle over grated Parmesan cheese and tear over parsley. Season with pepper. Enjoy!
