Creamy Mushroom & Bacon Gnocchi
Kayla LaManna
6
20 minutes
Pasta
This creamy mushroom and bacon gnocchi is a delicious and comforting dish that's perfect for a weeknight dinner. With a rich sauce made from white wine, cream, and fresh basil, it's sure to please the whole family.
Ingredients
- 1 kg gnocchi
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 200g bacon, thinly sliced
- 3 spring onions, thinly sliced
- 3 garlic cloves, minced
- ½–1 teaspoon chilli flakes
- 200g mushrooms, sliced
- Salt and pepper
- 140g tomato paste
- 185ml white wine
- 375ml thickened cream
- ½ cup frozen peas
- Handful fresh basil
- Freshly grated Parmesan, to serve
Directions
Cook the gnocchi according to packet instructions. Drain and set aside.
Heat the olive oil and butter in a large frying pan over medium-high heat.
Add the bacon and cook until golden, caramelised and crispy.
Add the spring onion, garlic and chilli flakes and cook for 1–2 minutes.
Add the mushrooms, season with salt and pepper and cook until softened and golden.
Stir through the tomato paste and cook for approximately 2 minutes.
Pour in the white wine and simmer until reduced.
Add the cream, peas and fresh basil and gently simmer until the sauce has thickened slightly.
Add the cooked gnocchi and toss until completely coated in the creamy sauce.
Serve immediately with extra basil and freshly grated Parmesan.
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