Gnocchi with caraway, cabbage and bacon | Public Sector Catering

Ingredients

• 1 kg Dolmio Tomato and Basil Sauce
• 900g Gnocchi or pasta
• 400g Bacon cut into strips
• 1 Large savoy cabbage shredded
• 2 tsp. Caraway seeds
• 2 Cloves of garlic crushed
• 2 Red onions chopped
• 100ml Crème fraiche
• Grated parmesan cheese for garnishing