POLOKWANE – Gnocchi are various thick, small, and soft dough dumplings that may be made from semolina, ordinary wheat flour, egg, cheese, potato, breadcrumbs, cornmeal, or similar ingredients, with or without flavourings of herbs, vegetables, cocoa, or prunes.
What’s for Dinner says this is a delicousily rich and creamy dish – baked potato gnocchi dumplings tossed with crispy bacon and broccoli florets.
Ingredients
- 500g ready-made potato gnocchi
- 30ml butter
- 200g diced bacon
- 300g broccoli florets
- 300ml milk
- 1 x KNORR Naturally Tasty Creamy Chicken & Broccoli Bake Recipe Mix
- 100 ml cream
- ¼ cup grated Parmesan cheese
Method
- Preheat oven to 200C
- Fill a 3lt pot with salted water and bring to the boil
- When boiling add the potato gnocchi
- After a few minutes the gnocchi will start to float to the surface of the pot
- Using a slotted spoon remove the gnocchi from the boiling water and set aside – the gnocchi is now cooked
- Melt butter in a pan and fry the diced bacon then toss through the broccoli florets
- Add the milk and stir in the contents of the sachet of KNORR Naturally Tasty Creamy Chicken & Broccoli Bake Recipe Mix then stir in the cream
- Add the cooked potato gnocchi and mix well to combine then transfer to an ovenproof casserole dish
- Top with grated Parmesan cheese and freshly ground black pepper
- Place in the oven until the cheese is melted and golden brown on top
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