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Bacon & sprout gnocchi
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by John Whaite
1 tbsp olive oil
½ onion, finely sliced
6 rashers smoked streaky bacon, diced
10 Brussels sprouts, finely sliced
1 sprig rosemary
2 cloves garlic, finely sliced
¼ tsp chilli flakes
150ml white wine
500ml tub Cooks’ Ingredients Chicken Stock
450g pack spinach gnocchi (or regular gnocchi if preferred)
75ml double cream
½ x 25g pack flat leaf parsley, roughly chopped
1. Heat a large saucepan over a medium-high heat and add the olive oil. When the oil shimmers, add the onion, bacon, sprouts and the whole sprig of rosemary. Stir the pan occasionally while everything cooks, uncovered, for about 8-10 minutes – the onion and sprouts should soften but hardly colour.
2. Add the garlic, chilli and wine and allow the wine to almost entirely evaporate. Pour in the stock and bring to a simmer. Allow to cook for 10 minutes.
3. When the sauce is about 5 minutes from being ready, bring a pan of water to the boil, then salt it generously. Throw in the gnocchi and boil until they float to the surface. Remove with a slotted spoon and drop into the sauce.
4. Remove the sauce from the heat. Stir in the cream and parsley. Serve in 2 bowls.
Typical values per serving:
This recipe was first published in March 2020.