Ingredients
Units
Scale
- 1 tbsp olive oil
- 250 g bacon (approximately 3 bacon rashers), cut into small strips
- 2 cloves garlic, minced
- 2 tbsp basil pesto
- 300 ml thickened/heavy cream
- 2 cups freezer vegetables (I used broccoli and peas)
- 500 g fresh potato gnocchi (see note 1)
- 2 cups fresh spinach leaves (optional)
- 1 cup freshly grated Parmesan
- 1 tsp chilli flakes (optional)
Instructions
- Heat olive oil on medium-high heat in a large skillet.
- Add bacon and cook for 2 minutes.
- Add garlic and cook, stirring for 30 seconds, until fragrant.
- Add pesto, thickened cream and freezer vegetables. Cook for 3-4 minutes until the vegetables are tender and the sauce has thickened slightly.
- Add the potato gnocchi and spinach leaves. Cook for 2 minutes.
- Turn off the heat and stir through the Parmesan cheese.
- Top with chilli flakes, if using.
Notes
Note 1 – Fresh gnocchi is called for in this recipe. You will find it in the refrigerated section in the supermarket.
MAKE AHEAD
One Pot Creamy Pesto Gnocchi can be stored in the fridge for up to 3 days. Reheat in the microwave. Not suitable to freeze.
LEFTOVERS
One Pot Creamy Pesto Gnocchi can be stored in the fridge for up to 3 days. Reheat in the microwave. Not suitable to freeze.
- Prep Time: 5 mins
- Cook Time: 12 mins
- Category: pasta, gnocchi, pesto gnocchi
- Method: pan
- Cuisine: Italian