Gnocchi with bacon & spring vegetables
Serves 4 Cost per serve $4.20 500g store-bought potato
or pumpkin gnocchi 100g short-cut bacon, chopped 2 garlic cloves, crushed ¼ cup fresh curry leaves 300g Brussels sprouts,
shredded 1 bunch asparagus,
trimmed, sliced 250g green beans, sliced Zest and juice of 1 lemon ¼ cup chopped mint ¹⁄³ cup grated parmesan 1 Cook gnocchi in a large pan of boiling water, according to packet instructions. Drain gnocchi and return to pan. 2 Meanwhile, heat 2 tablespoons of olive oil in a large non-stick frying pan over medium heat. Cook bacon for 2–3 minutes. Add garlic and curry leaves; cook for 1–2 minutes. 3 Add the sprouts and cook for minute. Add the asparagus and beans; cook for 1 minute. Stir through the lemon zest and juice, mint and half of the parmesan. Season generously with cracked black pepper. 4 Remove from heat and add to gnocchi. Toss to combine. Divide between four serving bowls, and sprinkle with remaining parmesan and pepper. Serve.