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15-minute pan-fried gnocchi boscaiola
15-minute pan-fried gnocchi boscaiola
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Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
20 minutes
Try our irresistible creamy potato dish with fresh spring vegetables for a simple weeknight meal.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 3 middle bacon rashers, chopped
  • 250g cup mushrooms, sliced
  • 3 green onions, chopped
  • 2 garlic cloves, crushed
  • 500g fresh potato gnocchi
  • 250.00 ml frozen baby peas
  • 1 bunch asparagus, trimmed, cut into 5cm lengths
  • 82.50 ml light thickened cream for cooking
  • 82.50 ml finely grated parmesan, plus extra to serve
  • 120g baby spinach leaves, plus extra to serve
Instructions:
  • Bring a generous pot of water to a vigorous boil.
  • Heat oil in a large frying pan over medium-high heat until sizzling. Cook bacon for 2 minutes while stirring. Add mushroom and cook for 3 minutes until golden. Stir in onion and garlic and cook for an additional 2 minutes. Transfer everything to a large bowl and return the pan to heat.
  • Boil gnocchi until they float to the surface, about 2 minutes. Using a slotted spoon, transfer them to a frying pan. Cook until golden, shaking the pan occasionally, for 3 to 4 minutes.
  • Take the cooked bacon mixture back to the pan along with the peas and asparagus. Mix everything together. Pour in the cream, sprinkle in the parmesan, and add the spinach. Season with salt and pepper. Cook while tossing for about 2 minutes until the spinach wilts and the sauce is heated through. Serve with extra spinach and parmesan on top.

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