Baked Gnocchi with Pesto & Macadamia
This easy baked gnocchi recipe with bacon, pesto, cream cheese & macadamia breadcrumb top is perfect for hectic weeknights when you need to get dinner on the table fast! With a hint of lemon to bring a little zing this dish is sure to be a winter staple.
Serves 4
Prep: 15 mins
Cook: 15 mins
Gluten free option
Ingredients
1 Tbsp olive oil
1 Red onion, diced finely
1 Garlic clove, minced
3 Rashers bacon, chopped
1 Tbsp flour/ cornflour
2.5 Cup vegetable stock
2 Tbsp Rare Bear Pesto
150g Cream cheese, cubed
500g Gnocchi
2 Cups spinach
1.5 Cup panko breadcrumbs
Grated rind of 1 lemon
100g parmesan cheese, grated
1/2 Cup macadamia's, roughly chopped
Method
Method Preheat oven to 180c fan/ 200c. Heat olive oil in a oven proof skillet and soften the onions, then add the bacon & garlic. Cook until the bacon starts to crisp and the garlic is golden.
Turn heat down to medium, mix in the flour, then add stock. It will thicken quickly so stir well.
Add the cream cheese & pesto, stir continuously until the cheese has melted to create a creamy sauce. Season well.
Reduce the heat to low to stop the sauce thickening too much (It will thicken more in the oven). Add a little water if it needed. Mix in the gnocchi & spinach and turn the heat off.
In a bowl combine the breadcrumbs, lemon rind, parmesan cheese & chopped macadamia's. Sprinkle over the gnocchi before placing the in oven for 15mins until bubbly & the breadcrumbs golden. Serve immediately.
Hints & tips
Make it gluten free - When making the sauce opt for using cornflour to thicken your sauce. Use gluten free gnocchi, our favourite brand is simply wize.
Cheese - Alternative for a more intense flavour try using goats cheese to create your creamy sauce..
Bacon - I suggest using smoked for extra flavour.
Accompaniment - Great on its own or paired with grilled chicken, fresh greens or garlic bread.
Storing - This dish will last in the fridge for up to 3 days. It will also freeze well.
