Gluten Free Gnocchi with Brussels Sprouts, Borlotti Beans, Speck & Ricotta
- Place speck in a large frypan over medium heat and fry until crisp. Set aside speck, reserving rendered fat in the frypan.
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Ingredients
- San Remo Gluten Free Gnocchi 500g
- 250g speck or bacon, diced
- 200g small brussels sprouts, halved
- 1 tin borlotti beans, drained & rinsed
- 1 sprig rosemary, leaves removed & roughly chopped
- Sea salt
- cracked black pepper
- 4 tbsp smooth ricotta
- Lemon zest for ,garnish
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