Gnocchi with bacon & spring vegetables
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Time to make:
$4.20 per serve
(at time of publication)
Full ingredients list:
500g store-bought potato or pumpkin gnocchi
100g short-cut bacon, chopped
2 garlic cloves, crushed
¼ cup fresh curry leaves
300g Brussels sprouts, shredded
1 bunch asparagus, trimmed, sliced
250g green beans, sliced
Zest and juice of 1 lemon
¼ cup chopped mint
¹/³ cup grated parmesan
Nutritional information (per serve)
Instructions and steps:
1 Cook gnocchi in a large pan of boiling water, according to packet instructions. Drain gnocchi and return to pan.
2 Meanwhile, heat 2 tablespoons of olive oil in a large non-stick frying pan over medium heat. Cook bacon for 2–3 minutes. Add garlic and curry leaves; cook for 1–2 minutes.
3 Add the sprouts and cook for minute. Add the asparagus and beans; cook for 1 minute. Stir through the lemon zest and juice, mint and half of the parmesan. Season generously with cracked black pepper.
4 Remove from heat and add to gnocchi. Toss to combine. Divide between four serving bowls, and sprinkle with remaining parmesan and pepper. Serve.
About this recipe
First published: September 2018