Pasta is a fast family-friendly winner, and this one with a creamy sauce is soothing for winter nights.
Ingredients
- 1 x 500g pkt potato gnocchi
- 160ml (2/3 cup) light thickened cream
- 2 tablespoons water
- 1 tablespoon tomato paste
- 6 shortcut rindless bacon rashers, thinly sliced
- 150g 97% fat-free semi-dried tomatoes, thinly sliced
- 1 1/2 tablespoons toasted pine nuts
- 40g (1 cup) baby spinach leaves
Method
- Step 1Cook gnocchi in a large saucepan of salted boiling water following packet directions or until tender. Drain.
- Step 2Meanwhile, combine cream, water and tomato paste in a bowl. Heat a non-stick frying pan over medium heat. Add bacon. Cook, stirring occasionally, for 5 minutes or until crisp. Stir in the cream mixture, tomato and pine nuts.
- Step 3Add the gnocchi and spinach and cook, stirring, for 2 minutes or until the spinach wilts. Season with pepper. Divide among serving bowls to serve.
- Low carb
Nutrition
2224 kj
Energy
23g
Fat Total
9g
Saturated Fat
9g
Fibre
25g
Protein
61mg
Cholesterol
1360.54mg
Sodium
16g
Carbs (sugar)
52g
Carbs (total)
All nutrition values are per serve
Notes
Shopping tip: Find the semi-dried tomatoes at the deli counter at Woolworths.
With a twist: Mixed mushroom gnocchi: Replace the bacon with 350g mixed mushrooms (such as oyster, Swiss brown and cup mushrooms), thinly sliced. Top with shaved parmesan.
- Author: Nadia French
- Image credit: Rob Palmer
- Publication: Australian Good Taste
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