Spring Onion, sliced 2
Flat Leaf Parsley, chopped ½ bunch
Cherry Tomatoes, halved 1 punnet
Streaky Bacon Rashers, sliced 4
Gnocchi 13) 250g
Tomato Purée ½ tbsp
Vegetable Stock Pot 10) 14) ¼
Baby Spinach ½ bag
Mascarpone Cheese 7) ½ pot
Hard Italian Cheese 7) 20g
PREP THE VEGGIES Remove the root from the spring onion and thinly slice. Roughly chop the parsley (stalks and all) and cut the cherry tomatoes in half.
PREP THE BACON Cut the bacon into 1cm wide strips. TIP: You can do this using scissors! IMPORTANT: Remember to wash your hands and equipment after handling raw meat!
FRY THE GNOCCHI Heat a drizzle of oil in another frying pan on medium heat and add the gnocchi. Fry, turning frequently, until crispy around the edges and slightly browned, 8-9 mins. Once cooked, take the pan off the heat.
COOK THE BACON While the gnocchi is cooking, get started on the sauce! Heat a splash of oil in a frying pan on medium-high heat and add the bacon strips. Fry until browned and slightly crispy, 5-6 mins. Remove from the pan with a slotted spoon (try to leave most of the oil in the pan).
MAKE THE SAUCE Reduce the heat to medium, add the spring onion, tomatoes and a grind of pepper to the now empty pan you used for the bacon. Cook for 3-4 mins. Add the tomato purée and cook for 1 minute more. Stir in the stock pot and the water (see ingredients for amount). Simmer for 2 mins. Add the spinach. Cook until it wilts, another 2 mins.
FINISH AND SERVE Add the mascarpone cheese, bacon and the gnocchi to the sauce. Stir gently and add half the parsley. Heat until everything is piping hot. Divide the gnocchi between your plates, sprinkle over the hard Italian cheese and remaining parsley. Devour!