Home > Recipes > Gnocchi recipes > Gnocchi with bacon, peas, spinach and mozzarella

Gnocchi with bacon, peas, spinach and mozzarella

Name: Gnocchi with bacon, peas, spinach and mozzarella
Prep time: 30 min
Total time: 30 min
Yield: Serves 4
Ingredients: 2 tbsp olive oil; 1 onion, finely chopped; 2 garlic cloves, crushed; 200g bacon lardons; 400g gnocchi; 200ml low-salt vegetable stock; 100g frozen peas; 150g crème fraîche (use reduced-fat if you prefer); 100g young spinach; Handful basil or oregano, roughly chopped; 125g mozzarella; You’ll also need; Large deep-sided frying/sauté pan (25-28cm)

By: Amanda James

Published: 31 Aug 21
Updated: 25 Mar 24

Gnocchi with bacon, peas, spinach and mozzarella

Gnocchi simmered with peas, bacon and spinach makes an easy and delicious dinner for 4. Stir in mozzarella and serve with a crisp green salad.

Our favourite gnocchi recipes collection includes both quick dinner ideas and recipes for making gnocchi from scratch.

Easy
August 2021

Test kitchen approved

Serves 4
Hands-on time 30 min

Gnocchi simmered with peas, bacon and spinach makes an easy and delicious dinner for 4. Stir in mozzarella and serve with a crisp green salad.

Our favourite gnocchi recipes collection includes both quick dinner ideas and recipes for making gnocchi from scratch.

Nutrition: per serving

Calories: 572kcals
Fat: 40.4g (20.2g saturated)
Protein: 13g
Carbohydrates: 36.5g (4g sugars)
Fibre: 5.4g
Salt: 1.9g

Save recipe

Save

Save recipe Print

Rate

Ingredients

2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
200g bacon lardons
400g gnocchi
200ml low-salt vegetable stock
100g frozen peas
150g crème fraîche (use reduced-fat if you prefer)
100g young spinach
Handful basil or oregano, roughly chopped
125g mozzarella

You’ll also need

Large deep-sided frying/sauté pan (25-28cm)

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Heat 1 tbsp of the olive oil in a large pan set over a low-medium heat and cook the onion for 5 minutes until beginning to soften. Add the garlic and cook for a further 2 minutes. Remove the onion/garlic onto a plate and set aside.
Turn up the heat to medium and add the remaining oil to the pan. Add the bacon and fry for 5 minutes until crisp, then add the gnocchi and cook for 4-5 minutes more until starting to get some colour.
Return the onion and garlic to the pan along with the vegetable stock and peas. Bring to the boil, then reduce to a simmer and cook for 5-7 minutes until the gnocchi are tender.

Stir in the crème fraîche and warm through over the heat until the sauce thickens slightly. Add the spinach and basil/oregano, stir until the leaves wilt, then dot over the mozzarella and season well with salt and black pepper. Serve with crusty bread and a big green salad on the side, if you like.

Recipe from August 2021 Issue

Nutrition

Nutrition: per serving

Calories: 572kcals
Fat: 40.4g (20.2g saturated)
Protein: 13g
Carbohydrates: 36.5g (4g sugars)
Fibre: 5.4g
Salt: 1.9g

delicious. tips

Easy swaps: Switch out the spinach for other leafy greens like chard, watercress or rocket. Leave out the bacon to make it veggie.

Flavour boost: Add a generous splash of dry white wine or cider vinegar to the pan before adding the stock, then let it reduce a little before adding the rest of the ingredients.