Easy Creamy Bacon & Leek Gnocchi
with Rocket & Parmesan Cheese
- Gluten
- Wheat
- Milk
- May contain traces of allergens
- Soy
Short on time? We’ve got you sorted! Pillowy gnocchi gets tossed through a creamy bacon, leek and celery sauce for a satisfying meal that can be whipped up in just 15 minutes. Top it with a peppery rocket and a sprinkle of Parmesan cheese and dig in!
Ingredients
1 packet
Leek
1 packet
Gnocchi
(Contains: Gluten, Wheat May be present: Soy)
1
Bacon
1 packet
Rocket Leaves
1 packet
Cream
(Contains: Milk)
1 packet
Grated Parmesan Cheese
(Contains: Milk)
1 sachet
Chicken-Style Stock Powder
1 packet
Soffritto Mix
Not included in your delivery
1 drizzle
olive oil
¼ cup
water
1 drizzle
balsamic vinegar
Nutrition
You will need
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with boiling water, then add a
generous pinch of salt.
• Cook gnocchi over high heat, until floating on the surface, 2-3 minutes.
• Reserve pasta water (see ingredients). Drain gnocchi, then return to
saucepan.
• Meanwhile, cut mild chorizo into 1cm chunks.
• In a large frying pan, heat a drizzle of olive oil over high heat.
• Add bacon, soffritto mix and sliced leek and cook, tossing, until browned,
5-6 minutes.
• Reduce heat to medium, then stir in cream (see ingredients), the
reserved pasta water and chicken-style stock powder until slightly reduced, 1-2 minutes.
• Remove pan from heat and stir through cooked gnocchi until combined.
Season to taste with pepper.
TIP: Add a splash more water if the pasta looks dry!
• Divide creamy chorizo and leek gnocchi between bowls.
• Top with rocket leaves.
• Sprinkle over Parmesan cheese to serve. Enjoy!
