Gnocchi with two cheeses & bacon
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Gnocchi with two cheeses & bacon

By Sara Buenfeld

Contains pork – recipe is for non-Muslims only
A great and speedy alternative to pasta, but just as filling

  • Cook:10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 576
  • fat 41g
  • saturates 24g
  • carbs 38g
  • sugars 0g
  • fibre 3g
  • protein 16g
  • salt 2.61g

Ingredients

  • 400g packet potato gnocchi
  • 5 spring onions
  • 100g medium-flavoured soft blue cheese, such as dolcelatte
  • 250g tub mascarpone
  • 225g bag washed baby spinach
  • 50g cooked thin and crispy smoked streaky bacon
  • Green salad and crusty bread, to serve

Tip

Different cheeses
Swap the blue cheese for brie, if you prefer

Method

  1. Put a pan of salted water on to boil for the gnocchi. Meanwhile, slice the spring onions and blue cheese. Spoon the mascarpone into a large deep frying pan. Add the blue cheese and spring onions and leave to melt over a medium heat.

  2. Stir the mascarpone mixture. Tip the gnocchi into the boiling water and cook for about 3 minutes, until they rise to the surface.

  3. Add the spinach in large handfuls to the cheese mixture and stir until just wilted. Crumble in half the bacon. Skim the gnocchi from the pan with a draining spoon, stir into the cheese mixture, then crumble over the remaining bacon. Serve with salad and crusty bread.

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