Name: One-pot Creamy Pesto Gnocchi
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 1 tbsp olive oil; 250 250 g bacon (approximately 3 bacon rashers/slices), cut into small strips; 2 2 garlic cloves, minced; 2 2 tbsp basil pesto, store-bought or homemade; 300 300 ml thickened (whipping/heavy) cream; 300 300 g freezer vegetables (I used broccoli and peas); 500 500 g fresh potato gnocchi (see note 1); 90 90 g fresh baby spinach leaves (optional); 100 100 g freshly grated parmesan; 1 1 tsp chilli (red pepper) flakes (optional)

One-pot Creamy Pesto Gnocchi

17m

4servings

Makes 4 servings

1tbsp olive oil
250g bacon (approximately 3 bacon rashers/slices), cut into small strips · cut into small strips
2garlic cloves, minced · minced
2tbsp basil pesto, store-bought or homemade
300ml thickened (whipping/heavy) cream
300g freezer vegetables (I used broccoli and peas)
500g fresh potato gnocchi (see note 1)
90g fresh baby spinach leaves (optional) · fresh, (optional)
100g freshly grated parmesan · freshly grated
1tsp chilli (red pepper) flakes (optional) · (optional)

Heat the olive oil – Heat the olive oil in a large frying pan over medium–high heat.

You'll need

Cook the bacon – Add the bacon and cook for 2 minutes.

Add the garlic – Add the garlic and cook, stirring, for 30 seconds, until fragrant.

Add the remaining sauce ingredients – Add the pesto, thickened cream and freezer vegetables. Cook for 3–4 minutes until the vegetables are tender and the sauce has thickened slightly.

Add the gnocchi – Add the potato gnocchi and spinach leaves and cook for 2 minutes.

Stir in the parmesan – Turn off the heat and stir through the parmesan.

Serve – Top with chilli flakes, if using, and serve.