Ingredients
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1 x 500g pkt potato gnocchi
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160ml (2/3 cup) light thickened cream
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2 tablespoons water
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1 tablespoon tomato paste
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6 shortcut rindless bacon rashers, thinly sliced
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150g 97% fat-free semi-dried tomatoes, thinly sliced
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1 1/2 tablespoons toasted pine nuts
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40g (1 cup) baby spinach leaves
Method
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1Cook gnocchi in a large saucepan of salted boiling water following packet directions or until tender. Drain.
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2Meanwhile, combine cream, water and tomato paste in a bowl. Heat a non-stick frying pan over medium heat. Add bacon. Cook, stirring occasionally, for 5 minutes or until crisp. Stir in the cream mixture, tomato and pine nuts.
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3Add the gnocchi and spinach and cook, stirring, for 2 minutes or until the spinach wilts. Season with pepper. Divide among serving bowls to serve.
Source: taste.com.au
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