Bacon & Mushroom Gnocchi
with Parmesan Cheese
The Italian painters of the Renaissance relied on light and shadow, and perspective to compose their masterpieces. We’ve taken a leaf out of their book for this one: a base of delectable gnocchi with silky mushrooms, crispy bacon and Parmesan cheese. Masterful!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
¾ packet
gnocchi
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
Middle Bacon
½
red onion
1 punnet
mushrooms
1 clove
garlic
1 cube
chicken stock
½ bunch
parsley
½ block
Parmesan cheese
(Contains Milk;)
1 bag
baby spinach leaves
Not included in your delivery
1 tbs
olive oil
¼ cup
water
2 tbs
plain flour
(Contains Gluten, Wheat;)
Nutritional Values
Utensils
Cooking Steps
To prepare the ingredients, remove the middle bacon rind and finely chop the bacon. Finely slice the red onion and mushrooms. Peel the garlic and finely grate it along with the Parmesan cheese. Crumble the chicken stock, finely chop the parsley, and wash the baby spinach.
Bring a large pot of water to the boil. Add the gnocchi, stir once to stop it from sticking together, and cook until the first gnocchi rises to the surface (approximately 2-3 minutes). Pour into a colander, rinse lightly with cold water and drain really well. Lay on a flat tea towel to absorb any remaining water. Tip: Check you are using the correct amount of gnocchi. Using more will alter the flavour of your dish
Heat half of the olive oil in a medium frying pan over a medium-high heat. Add the gnocchi and fry for 3-4 minutes, or until they are golden brown. Remove and set aside on a plate.
Add the remaining olive oil to the same pan with the middle bacon, red onion and mushrooms. Cook for 5 minutes, or until the mushrooms are soft and the bacon has browned. Add the garlic and cook for 1 minute, or until fragrant. Add the chicken stock, water and plain flour, whisk till combine and smooth. Cook for a further 3 minutes so the sauce slightly thickens.
Return the gnocchi to the pan with half of the parsley, half of the finely grated Parmesan cheese and the baby spinach. Cook, stirring, until heated through.
To serve, divide the bacon, mushroom and Parmesan gnocchi between bowls. Season with black pepper and garnish with the remaining parsley and Parmesan cheese.