One Pot Creamy Pesto Gnocchi Recipe
One pot creamy pesto gnocchi - perfectly cooked potato gnocchi in a creamy pesto sauce with bacon, spinach leaves, parmesan and garlic. Ready in 10 minutes!
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Cooking tools:
- Skillet
- Stove
- Measuring spoon
- Cutting board
- Chef's knife
- Measuring cup
- Wooden spoon
- Spatula
- Kitchen timer
- Garlic press
- Grater
- Colander
- Mixing bowl
- Paper towel
Ingredients
- 1 tbsp olive oil
- 250 g bacon (approximately 3 bacon rashers/slices), cut into small strips
- 2 garlic cloves, minced
- 2 tbsp basil pesto, store-bought or homemade
- 300 ml thickened (whipping/heavy) cream
- 300 g freezer vegetables (I used broccoli and peas)
- 500 g fresh potato gnocchi (see note 1)
- 90 g fresh baby spinach leaves (optional)
- 100 g freshly grated parmesan
- 1 tsp chilli (red pepper) flakes (optional)
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