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Baked gnocchi boscaiola
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Creamy bacon and mushroom gnocchi bake - a classic, delicious combo!
Ingredients:
  • 500g pkt fresh gnocchi
  • 13.80 gm olive oil
  • 1 brown onion, finely chopped
  • 200g short-cut bacon, coarsely chopped
  • 300g cup mushrooms, thinly sliced
  • 1 garlic clove, crushed
  • 125ml white wine
  • 250ml cooking cream
  • 120g sour cream
  • 50g baby kale salad mix
  • 70g breadcrumbs
  • 100g cheese
  • 40.00 ml flat-leaf parsley, finely chopped
  • Crusty bread, to serve
  • Mixed salad leaves, to serve
Instructions:
  • Preheat your oven to 200C. Grease a 12-cup (3L) baking dish. Cook the gnocchi according to package instructions until tender. Drain thoroughly.
  • Heat oil in a large frying pan over medium heat. Sauté onion and bacon for 5 minutes, stirring occasionally, until onion is softened.
  • Combine the mushrooms and garlic with the onion mixture and cook until the mushrooms are browned. Pour in the wine and cook until the liquid is nearly evaporated. Mix in the cream and sour cream, then simmer until the sauce slightly thickens. Finally, add the kale and gnocchi before transferring everything into the prepared dish.
  • In a small bowl, mix together breadcrumbs, cheese, and parsley. Evenly sprinkle the mixture over the gnocchi. Bake for 15 minutes until golden brown and heated through. Serve with crusty bread and fresh salad leaves.

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