Roast Bacon, Mushroom & Spinach Gnocchi

Cooking gnocchi is notoriously difficult for someone who can’t see, as all cooking instructions state that gnocchi is ready when it floats to the surface of boiling water in a pan. This is not a practical instruction for someone who can’t see, as it is impossible to feel when this is happening. I do love gnocchi though and so I am determined to discover a way of cooking it myself. I figure if I consistently use the same brand, I will be able to time it and work out how long to leave it for, but as this was the first time I cooked with it, i’m still speculating on that one. Until I get more experience of cooking it, I will have to rely on Neil to help me by being my eyes, even if his don’t work that well either, they can see when things float at least. This is a bit of a treat meal, very tasty, but also simple to make and still packed full of healthy vegetables. Make sure you trim off any excess fat from the bacon to keep it healthier.

Print Recipe
Roast Bacon, Mushroom & Spinach Gnocchi
Prep Time 5 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Prep Time 5 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Pre-heat the oven to 200 degrees celsius.
  2. Fill and boil a kettle.
  3. Weigh out the gnocchi in to a large saucepan and pour over plenty of boiling water. Keep the water boiling on the hob until the gnocchi floats to the surface. This should take around 2 minutes.
  4. Once floating, remove from the heat and strain immediately.
  5. Peel and thinly slice the onion.
  6. Peel and crush the garlic.
  7. Slice the bacon in to thin strips.
  8. Cut the mushrooms in to quarters.
  9. Pour the olive oil in to a large roasting tray and add everything prepared so far to it. Give everything a mix around and season with salt and black pepper.
  10. Place the tray in the oven and set a timer for 15 mins.
  11. Once 15 minutes are up, remove the tray from the oven, stir well and add in the cherry tomatoes.
  12. Return the tray to the oven for another 10 minutes.
  13. Remove the tray again and add in the spinach and sprinkle over the parmesan, stir well and place back in the oven for a couple of minutes to allow the spinach to wilt.
  14. Once cooked, divide between two bowls and enjoy.
Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.



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