-

fill a pan with salted water and bring to the boil.
wash spinach under cold running water and drain well.
drop gnocchi into boiling water and cook for 4 minutes until they float.
fry bacon and spring onions in a pan with knob of butter.
wilt spinach in the same pan with the cooked bacon before adding cream and walnuts.
crumble over blue cheese and season with freshly ground black pepper.
drain gnocchi and toss in the creamy spinach sauce.
divide between bowls and grate Parmesan over to serve.

serves 2

• potato gnocchi (300g–shop bought)
• 4 spring onions
• 6 rashers of back bacon
• creamy blue cheese (100g)
• 2 large fistfuls of fresh spinach
• knob of butter
• double cream (100ml)
• cluster of walnuts
• fresh parmesan
  
  

expansion1Login*0%expansion1Facebook*0%expansion2Login*0%expansion2Facebook*0%pageName*spinachandbacongnocchi%categoryColour*yellow%UID*false%browserMode*desktop%IEVersion*99%

Bacon and Walnut Gnocchi