Creamy gnocchi with bacon pesto

  • cooking time
    18 m
  • calories per serve
    660 cal
  • serves
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


  1. 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.

  2. Cook gnocchi in a large saucepan of boiling salted water, following packet directions, until just tender. Drain well.

  3. 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.

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