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Truffled Bacon, Leek and Cannellini Bean Gnocchi

Truffled Bacon, Leek and Cannellini Bean Gnocchi

with wilted spinach

Get 50% Off Your First Box | Plus Free Extras for 3 Months

Get 50% Off Your First Box | Plus Free Extras for 3 Months

Calories

:

910 kcal

Protein

:

38.4g protein

Total

:

15 minutes

Difficulty

:

Easy

Family Friendly

Allergens:

Cereals containing gluten
Wheat
Milk
Mustard
Soya
May contain traces of allergens

A recipe conveniently customised just to your liking!

Ingredients

Serving amount

400 grams

Gnocchi

(Contains: Cereals containing gluten, Wheat May be present: Mustard, Soya)

1 sachet(s)

Truffle Zest

1 unit(s)

Leek

110 grams

Creme Fraiche

(Contains: Milk)

20 grams

Grated Italian Style Hard Cheese

(Contains: Milk)

1 pack(s)

Cannellini Beans

1 unit(s)

Onion

120 grams

Baby Spinach

½ sachet(s)

Italian Herbs

100 grams

Irish Bacon Lardons

Not included in your delivery

to taste

Salt

to taste

Oil

to taste

Pepper

to taste

Water

to taste

Butter

Nutrition Values

Energy (kJ)3805 kJ

Energy (kcal)910 kcal

Fat32.2 g

of which saturates15.5 g

Carbohydrate114.8 g

of which sugars11.4 g

Dietary Fiber43.1 g

Protein38.4 g

Cholesterol7.2 mg

Salt6.9 g

Trans Fat0.2 g

Potassium736.5 mg

Calcium139.9 mg

Iron1.8 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.

Utensils

•Sieve

Cooking Steps

Get Prepped

1

Halve, peel and thinly slice the onion.
Trim the root and the dark green leafy part from the leek. Halve lengthways, then thinly slice.
Drain and rinse the cannellini beans in a sieve.

Start Frying

2

Place a large pan over high heat with a generous drizzle of oil.
Add the leek, onion and gnocchi to the pan. Season with salt and pepper.
Cook, shifting regularly, until golden and crispy all over, 10-12 mins.
Add the bacon for the final 5-7 mins. IMPORTANT: Cook bacon thoroughly.

Simmer the Sauce

3

Add the beans, 100ml water (per 2P) and creme fraiche.
Cover and simmer for 4-5 mins. Add the spinach for the final 1-2 mins and allow to wilt.
Stir through the truffle zest, half the Italian herbs (per 2P) and a knob of butter.
Add a splash of water to loosen the sauce if necessary.
Season to taste with salt and pepper.

Divide and Serve

4

Divide the gnocchi between plates.
Scatter over the Italian hard cheese.

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