The quantities provided above are averages only.
400 grams
Gnocchi
100 grams
Irish Bacon Lardons
120 grams
Baby Spinach
2 unit(s)
Garlic
110 grams
Creme Fraiche
2 unit(s)
Grated Italian Style Hard Cheese
2 sachet(s)
Vegetable Stock
1 pack(s)
Sweetcorn
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Butter
to taste
Water
Place a pan over medium-high heat with a drizzle of oil.
Once hot, add the gnocchi. Cook, shifting regularly, until golden and crispy all over, 8-12 mins.
Meanwhile, peel and grate the garlic (or use a garlic press).
Drain the sweetcorn in a sieve.
Place a pot over medium-high heat with a drizzle of oil.
Once the oil is hot, fry the bacon lardons and sweetcorn with the garlic until golden, 5-7 mins, stirring occasionally. IMPORTANT: Wash hands and equipment after handling raw meat. Cook lardons thoroughly.
Once cooked, pour the creme fraiche, stock and 50ml water (per 2p) into the pot and remove from the heat.
Add the bacon, sauce and spinach to the gnocchi pan and simmer for 2-3 mins, until the spinach has wilted. Add a knob of butter (if you'd like) and a splash of water, if required to loosen the sauce. Season to taste with salt and pepper.
Divide the spinach, sweetcorn and bacon gnocchi between bowls and scatter over the Italian hard cheese.