Creamy Fried Gnocchi
Rich and sumptuous flavours – ideal for an indulgent and speedy midweek feast.
2 tbsp olive oil 25g butter 1kg gnocchi 250g portabellini or brown mushrooms, sliced 4 bacon rashers, sliced 1 tsp dried thyme 50ml brandy, optional 175ml double cream 50g baby spinach
1. Heat 1 tbsp of the oil and all the butter in a large, deep frying pan over a high heat and fry gnocchi, tossing occasionally, until crisp and golden – about 8 minutes. 2. Meanwhile, heat remaining 1 tbsp oil in another large frying pan over a high heat and fry mushrooms, bacon and thyme for 3 minutes until mushrooms are tender. Add brandy, if using, and bubble for 10 seconds. Add cream and spinach, and heat, stirring occasionally, until spinach wilts. 3. Add sauce to gnocchi pan (or other way round if easier). Mix, check seasoning and serve.
EACH SERVING About 3 970kJ, 22g protein, 40g fat (20g saturated), 123g carbohydrate (1g total sugars), 4g fibre.