Gnocchi boscaiola
INGREDIENTS
1 tablespoon extra virgin olive oil
150g button mushrooms, thinly sliced
4 middle bacon rashers, trimmed, thinly sliced
2 garlic cloves, crushed
300ml Bulla Cooking Cream
1 cup frozen baby peas
100g baby spinach
500g packet potato gnocchi
1/3 cup grated parmesan
2 tablespoons chopped fresh flat-leaf parsley leaves
METHOD
Step 1
Heat oil in a large frying pan over high heat. Add mushroom, bacon and garlic. Cook, stirring, for 3 to 4 minutes or until bacon is crisp and mushroom is tender.
Step 2
Add cream and peas. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 5 minutes or until sauce thickens. Add spinach. Cook, stirring, for 1 minute or until spinach wilts. Season with salt and pepper.
Step 3
Meanwhile, cook gnocchi following packet directions. Drain. Add gnocchi to pan. Toss to combine. Serve gnocchi sprinkled with parmesan and parsley.