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Gnocchi with creamy tomato and bacon sauce

  • 0:10 Prep
  • 0:10 Cook
  • 4 Servings


  • 1 x 500g pkt potato gnocchi
  • 160ml (2/3 cup) light thickened cream
  • 2 tablespoons water
  • 1 tablespoon tomato paste
  • 6 shortcut rindless bacon rashers, thinly sliced
  • 150g 97% fat-free semi-dried tomatoes, thinly sliced
  • 1 1/2 tablespoons toasted pine nuts
  • 40g (1 cup) baby spinach leaves


  • 1
    Cook gnocchi in a large saucepan of salted boiling water following packet directions or until tender. Drain.
  • 2
    Meanwhile, 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.
  • 3
    Add 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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