Baked Gnocchi with Bacon, Pumpkin and Parmesan
Old magazine gold. Another recipe I found in my magazine stash. So easy, so yummy and maybe not so good, well just a little bit of cream….
You don’t even have to cook the gnocchi! This recipe is designed for a quick and easy dinner. I can see myself, however, pimping this one by hand making the gnocchi and adding a few extra special ingredients – stay tuned!
375 g Packet potato Gnocchi
450 g Butternut pumpkin, peeled and cut into 2 cm pieces
2 Tablespoons Olive Oil
5 Bacon Rashes, rind removed and chopped
2/3 Cup chicken stock
2/3 Cup cream
1/2 Cup grated parmesan
Extra virgin olive oil, to serve
1/4 Cup chopped parsley
Salt and Pepper to taste
Preheat oven to 200C/180 fan-forced. Grease a 1.75L (7 cup) ovenproof dish. Cook gnocchi in a large saucepan of boiling salted water for 2-3 minutes or until they float, then drain in a colander and transfer to the dish.
Cook pumpkin in a saucepan of boiling water for 3-4 minutes or until tender. Drain.
Heat oil in a large frying pan over moderately high heat. Add bacon; cook and stir for 3-4 minutes or until browned. Add pumpkin; toss to coat. Season with pepper. Transfer bacon mixture to dish with gnocchi. Whisk stock and cream in a meduium jug, pour over gnocchi mixture. Stir to combine. Sprinkle with parmesan. Bake for 10-12 minutes or until golden and bubbly. Drizzle with extra virgin olive oil. Serve at once, sprinkle with parsley.
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