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#WFD – Creamy Gnocchi with Pesto, Bacon and Mushrooms
Stir in the Crème fraîche, spoon into bowls and garnish with grated Parmesan cheese.
POLOKWANE – Gnocchi are thick, small, soft dough dumplings that can be made from semolina, ordinary wheat flour, egg, cheese, potato, breadcrumbs, cornmeal or similar ingredients.
What’s for Dinner suggests adding this gnocchi dish to your weekly meal planner and watch how well the Italian dumplings go down.
Ingredients
Method
- Boil a pot of salted water and place gnocchi into the boiling water.
- After a few minutes the gnocchi will start to float to the surface of the pot, this will take about 4 -5 minutes.
- Using a slotted spoon remove the gnocchi from the boiling water and set aside – the gnocchi is now cooked.
- Heat a little oil in a pan and fry the bacon until crispy then add the mushrooms and fry until tender.
- Add the milk, KNORR Bacon Carbonara Flavour Pasta Sauce and basil pesto and stir well to combine.
- Allow to simmer for 5 minutes to thicken the sauce then add the gnocchi and simmer for a further 5 minutes to heat through.
- Stir in the Crème fraîche, spoon into bowls and garnish with grated Parmesan cheese.
