One-pot Creamy Pesto Gnocchi

• porcje: 4 servings
• czas aktywny: 5 minutes
• całkowity czas: 17 minutes

Składniki

1 tbsp olive oil

250 g bacon (approximately 3 bacon rashers/slices), cut into small strips

2 garlic cloves, minced

2 tbsp basil pesto, store-bought or homemade

300 ml thickened (whipping/heavy) cream

300 g freezer vegetables (I used broccoli and peas)

500 g fresh potato gnocchi (see note 1)

90 g fresh baby spinach leaves (optional)

100 g freshly grated parmesan

1 tsp chilli (red pepper) flakes (optional)

Wskazówki

Heat the olive oil – Heat the olive oil in a large frying pan over medium–high heat.

Cook the bacon – Add the bacon and cook for 2 minutes.

Add the garlic – Add the garlic and cook, stirring, for 30 seconds, until fragrant.

Add the remaining sauce ingredients – Add the pesto, thickened cream and freezer vegetables. Cook for 3–4 minutes until the vegetables are tender and the sauce has thickened slightly.

Add the gnocchi – Add the potato gnocchi and spinach leaves and cook for 2 minutes.

Stir in the parmesan – Turn off the heat and stir through the parmesan.

Serve – Top with chilli flakes, if using, and serve.

Wartości Odżywcze

• Kalorie: 776 kcal
• Tłuszcz Całkowity: 47 g
• Tłuszcz Nasycony: 24 g
• Tłuszcz Nienasycony: 14 g
• Cholesterol: 108 mg
• Sód: 2288 mg
• Węglowodany Całkowite: 62 g
• Błonnik Pokarmowy: 7 g
• Cukry Całkowite: 3 g
• Białko: 31 g