25 mins
Not Too Tricky
serves 2
About the recipe
It’s hard to beat a warming bowl of gnocchi, particularly when it riffs off the flavours of a carbonara, complete with a deliciously crunchy bacon crumb. Whip this up for a loved one and you’re sure to win their heart!
Ingredients
1 rasher of smoked streaky higher-welfare bacon
1 slice of leftover bread
1 large leek (160g)
olive oil
400g fresh potato gnocchi
1 large free-range egg
25g Parmesan cheese
160g salad leaves, to serve
extra virgin olive oil
Top Tip
Want to make this recipe veggie? It’s easy – simply leave out the bacon and swap out the Parmesan for a vegetarian hard cheese.
Method
- Lay the bacon into a large, cold non-stick frying pan on a medium heat and cook for 2 to 4 minutes on each side, or until crisp. Toast the bread then tear into a food processor. Add the bacon and blitz into a bacon-y crumb.
- Halve the leek lengthwise, clean and finely slice. In the same pan, cook the leek on a medium-low heat with 1 tablespoon of oil for 15 minutes, or until soft and starting to colour, adding splashes of water if it looks dry. Season with black pepper, then remove from the heat.
- Meanwhile, bring a large pan of water to the boil and cook the gnocchi according to packet directions. Drain, reserving a little of the cooking water.
- Whisk the egg, Parmesan and a pinch of black pepper in a bowl. Remove the leek from the heat, toss with the gnocchi and stir in the egg mixture along with a splash of cooking water to make a creamy sauce.
- To serve, divide the gnocchi between two plates and sprinkle over the crumb. Dress the salad leaves with extra virgin olive oil, sea salt and pepper, and serve alongside.
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