Creamy gnocchi with bacon and spinach
12
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Using a combination of milk and sour cream in the white sauce means you dont miss out on any of the creaminess.
Ingredients
Olive oil
2 tsp
Shortcut bacon
125 g, thinly sliced
Brown onion
1 medium, finely chopped
Garlic
1 clove(s), crushed
Cornflour
3 tsp
Skim milk
1 cup(s)
Chicken stock
2 cup(s)
Dried potato gnocchi
500 g
Zucchini
2 medium, cut into 1cm pieces
Baby spinach
100 g
Extra light sour cream
2 tbs
Fresh flat-leaf parsley
2 tbs, finely chopped
Grated parmesan cheese
2 tbs
Biscuits, savoury, wheat, low-fat
3 individual, crushed
Instructions
1
Heat oil in a large non-stick frying pan over medium heat. Cook bacon, onion and garlic, stirring, for 5 minutes or until softened.
2
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.
3
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.
4
Serve gnocchi sprinkled with parsley, parmesan and crackers.
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