Creamy gnocchi with bacon and spinach
125 g, thinly sliced
1 medium, finely chopped
1 clove(s), crushed
Dry potato gnocchi
2 medium, cut into 1cm pieces
Baby spinach leaves
Extra light sour cream
Fresh flat-leaf parsley
2 tbs, finely chopped
Grated parmesan cheese
Biscuits, savoury, wheat, low-fat
3 individual, crushed
- Heat oil in a large non-stick frying pan over medium heat. Cook bacon, onion and garlic, stirring, for 5 minutes or until softened.
- Meanwhile, combine cornflour and milk in a medium jug. Add milk mixture and stock to bacon mixture and bring to the boil. Boil, stirring, for 1–2 minutes or until mixture has thickened.
- Add gnocchi. Reduce heat and simmer, uncovered, for 5 minutes or until gnocchi is just tender. Add zucchini and spinach for the last minute of cooking. Remove from heat and add sour cream. Stir until smooth and combined.
- Serve gnocchi sprinkled with parsley, parmesan and crackers.