The quantities provided above are averages only.
400 grams
Gnocchi
(Contains: Cereals containing gluten, Wheat May be present: Mustard, Soya)
100 grams
Irish Bacon Lardons
2 unit(s)
Garlic
110 grams
Creme Fraiche
(Contains: Milk)
2 unit(s)
Grated Italian Style Hard Cheese
(Contains: Milk)
250 grams
Mushrooms
5 grams
Parsley
to taste
Salt
to taste
Pepper
to taste
Oil
Peel and grate the garlic cloves.
Place a pan over medium-high heat with a drizzle of oil.
Once the oil is hot, add the bacon lardons. Fry until golden, 5-7 mins and stir occasionally. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly.
Reduce the heat and add the garlic to the pan for the last two mins.
While the garlic is frying, slice the mushrooms.
Add the mushrooms and gnocchi to the pan. Allow to gnocchi crisp and mushrooms cook down approx 5-6 mins. Season to taste with salt and pepper.
Add the creme fraiche and Italian style hard cheese to the pan. Add a spalsh of water to loosen the sauce if needed.
Finely dice the parsley.
Divide the gnocchi between two bowls and sprinkle over the chopped parsley. Season to taste with salt and pepper