The potato gnocchi absorb the lovely flavours of pesto and bacon in this popular recipe which can be prepared so quickly and easily.
Ingredients
- 6 rashers streaky bacon
- 25g pine nuts
- 500g gnocchi
- 3 tbsp fresh green pesto
- 100ml half-fat crème fraîche
Method
- 1. Heat a non-stick frying pan until hot. Add bacon and cook for 5 minutes, turning, until golden and crisp. Remove, cool, then break into pieces.
- 2. Add pine nuts to the hot pan and cook, stirring, for 1 minute until golden. Set aside. 3. Cook gnocchi according to pack instructions, drain and return to the pan. Stir in pesto and crème fraîche, season and gently heat through.
- 4. Mix in half the bacon and nuts, then divide between bowls. Scatter with the remaining bacon and nuts to serve.