Wednesday, 13 March 2013

Gnocchi Bake with Bacon, Mushroom and Spinach

I thought I'd share what I made for dinner tonight with you guys. It's a super easy recipe, basically just a variation on pasta with a creamy sauce, but I decided to make it with gnocchi just for a change. I find gnocchi quite comical, those cute little balls and the way they pop to the top of the pan when they're ready. Plus the fact that they take like 2 minutes to cook - always a bonus!

To serve 2 (maybe 3, my dad was eating with me and he eats for 2) you will need:
A few cloves of garlic (I used 3)
A large pot of double cream (depending on how much gnocchi you use)
A pack of gnocchi
Mushrooms - I used those dehydrated wild mushrooms you can get in a jar
3(ish) rashers of bacon (I used smoked)
A pack of spinach
A small block of parmesan (grated) to top
Salt & pepper to season

Can you tell I'm not really a 'follow-the-recipe' kind of cook?! More a bit of this, bit of that, and cross your fingers!



1. If you've used the same mushrooms as I have the first thing you need to do is rehydrate them. Of course, you might be able to get hold of fresh wild mushrooms, but one thing to bear in mind either way is that the juice can be used! To rehydrate I had to soak mine in water for 30mins, so not too long at all.

2. Chop the garlic into small slices and add to a frying pan with some oil on a medium heat. You don't want to burn or brown it but more just let it sweat.


3. After 10 mins or so softening and sweating the garlic, chop the bacon into small bits and add to the pan (I always use scissors for this - so much easier!)

4. Once the bacon is sealed add the mushrooms and continue to fry. At this point you might want to get the gnocchi going to, so bring to the boil in a separate pan. It should only take about 2 mins and will rise to the top when cooked.

5. Once bacon and mushrooms are fairly cooked add the spinach to the pan and allow to wilt. This won't take long


6. Once the spinach has wilted pour in the cream. Hopefully by now your pan will be infused with lovely garlicky, bacony, mushroomy flavours, so allow the cream to bubble away a bit (while stirring) and absorb all of this. This is also a good time to season, so add salt and pepper. I always like plenty of pepper as it cuts through the rich creamy flavours a bit.

7. Once the gnocchi has boiled and you've let your cream bubble away for 5 mins or so you're ready to combine! So in an ovenproof dish mix together your gnocchi and your sauce.


8. Top with the grated Parmesan and cook in the oven (I had it on about 200C but it's just to melt the cheese really) for about 7 mins

And you're done!! I really enjoyed this although it is quite rich  - I almost picked up a bag of rocket earlier to go with it and didn't, and I'm kicking myself now because it would have made a great side. Garlic bread might also be a good option (when isn't garlic bread a good option!)


4 comments:

  1. Looks yummy! I love gnocchi, such a handy ingredient to have around. xxx

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    1. Thanks sweets! it's a good'un isn't it?! bit of a change from pasta although I do like conchiglie - those cute little shells!xx

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  2. That looks so good! Definitely going to have to try it for myself.

    nicolakirsty.blogspot.co.uk

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    1. defs give it a go - super easy and v yummy! just beware the richness!xx

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