Gnocchi with ricotta & cauliflower
Pillowy soft potato dumplings with crispy bacon and cauliflower – lightning-quick to make and tastes amazing
SERVES 4
PREP 5 MINS
COOK 20 MINS
✱ 100g streaky bacon
✱ 2tbsp capers
✱ 25g butter
✱ 1 cauliflower (approx 500g), cut into florets ✱ 400g gnocchi (find it in the pasta aisle)
✱ 100g shredded kale (we like asda frozen Scratch Cook Kale)
✱ 250g ricotta
✱ Finely grated zest and juice of 1 lemon
1 bring a large saucepan of water to the boil. at the same time, dry-fry the bacon in a large non-stick frying pan until crispy. remove from the pan and set aside. add the capers and butter to the bacon fat in the pan and fry for 2 mins until the capers are crispy. remove and set aside with the bacon.
2 add the cauliflower florets to the frying pan and fry for 5-10 mins until cooked through and slightly charred on the edges. While the cauliflower is cooking, add the gnocchi to the boiling water and cook following packet instructions.
3 stir the kale leaves into the cauliflower with the ricotta and lemon zest and rind. drain the gnocchi, add to the pan with the veg and stir to heat through. serve topped with the crispy bacon and capers.
Per serving: 477 cals, 25g fat (13.5g saturated), 37g carbohydrates