Gnocchi with Creamy Spinach and Bacon

Name: Gnocchi with Creamy Spinach and Bacon
Cook time: 15 min
Total time: 15 min
Cuisine: Italian
Ingredients: 1 x 360g jar Ballymaloe 100 Recipe Sauce; 1 x 500g packet shop-bought gnocchi; 1 tbsp olive oil; 1 x 150g pack bacon lardons; 1 x 150-200g bag baby spinach; 150 ml double cream

Serves 4

Cook: 15 mins

Serves 4

1 x 360g jar Ballymaloe 100 Recipe Sauce

1 x 500g packet shop-bought gnocchi

1 tbsp olive oil

1 x 150g pack bacon lardons

1 x 150-200g bag baby spinach

150 ml double cream

Method

Step 1

Bring a large pot of salted water to a boil.

Step 2

Heat the oil in a wide, shallow casserole or a large sauté pan on a medium heat. Add the bacon lardons and cook for about 5 minutes on each side, until nicely browned and cooked through.

Step 3

Add the baby spinach and let it wilt down.

Step 4

Stir in the Ballymaloe 100 Recipe Sauce. Add a splash of water to the empty jar and swish it around to catch all the sauce still clinging to the sides, then add that to the pan too. Simmer for 15 minutes.

Step 5

Meanwhile, add the gnocchi to the boiling water and cook according to packet instructions. Drain in a colander or scoop them out with a slotted spoon, then add the gnocchi to the sauce, stirring to coat.

Chef's Tips

Divide the gnocchi among four wide, shallow bowls. Grate some Parmesan cheese over each bowl, then serve with warm crusty or garlic bread on the side.