Crispy Gnocchi with Bacon, Mushroom & Parmesan
The Italian painters of the Renaissance relied on light and shadow, form 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. You have the inspiration and tools to create a work of art, now go!
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
½ packet
gnocchi
(Contains Gluten, Wheat; May be present: Soy. )
½
brown onion
1 clove
garlic
3 unit
bacon
1 punnet
button mushrooms
1 bag
baby spinach leaves
2 tbs
parsley
1 block
Parmesan cheese
(Contains Milk;)
Not included in your delivery
1 tbs
olive oil
¼ cup
white wine
Nutritional Values
Utensils
Instructions
To prepare the ingredients, finely chop the brown onion, parsley and bacon. Peel and crush the garlic. Halve the button mushrooms and grate the Parmesan cheese.
Bring a large saucepan of salted water to the boil. Add the gnocchi and cook until the gnocchi rises to the surface (approximately 2-3 minutes). Drain really well. Transfer to a plate and pat dry with paper towel to absorb any remaining water. Set aside.
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 the pan from the heat and set the gnocchi aside. Return the pan to the heat and add the remaining oil and brown onion and cook for 3 minutes, or until soft. Add the garlic and cook for 1 minute or until fragrant. Add the bacon and button mushrooms and cook for 5-7 minutes or until the mushrooms are softened and the bacon is golden. Add the white wine and cook for a further 2 minutes, or until reduced slightly. Stir through the baby spinach until wilted.
Return the gnocchi to the pan with half of the parsley and half of the finely grated Parmesan cheese. Cook, stirring, until heated through.
To serve, divide the gnocchi between bowls. Season with salt and pepper, a drizzle of olive oil and garnish with the remaining parsley and Parmesan cheese.