Creamy gnocchi with bacon pesto
-
cooking time18 m
-
calories per serve660 cal
-
serves4
1
tsp
olive oil
2
cloves
garlic, crushed
1
(150g)
onion, chopped finely
6
rashers
bacon, rind removed, chopped finely
700
g
fresh gnocchi (from the refrigerator section in the supermarket)
2
tbsp
store-brought chunky basil, cashew and parmesan dip
300
ml
CARNATION Lite Cooking Cream
½
cup (40g)
grated parmesan cheese
Method
-
Heat oil in a large deep frypan over medium heat. Add garlic, onion and bacon. Cook for 5 minutes or until onion is soft and bacon is light golden. Remove from heat. Set aside.
-
Cook gnocchi in a large saucepan of boiling salted water, following packet directions, until just tender. Drain well.
-
Add gnocchi to bacon mixture, with basil dip, CARNATION Lite Cooking Cream, and parmesan. Stir over low heat until heated through. Toss gently to combine. Spoon into serving bowls. Serve.