Pesto, Bacon & Pine Nut Gnocci

Serves 2


3 rashers rindless bacon
2 tbs pine nuts
500g gnocchi
1/4 cup basil pesto
100ml cream fraiche
Method
Heat a non-stick frypan until hot.
Add the bacon and cook for 5 minutes over medium-high heat, turning until golden and crisp, remove from the pan. When cool enough to handle, break the bacon into pieces.
Add pine nuts to same pan and cook over medium-high heat, stirring for 1 minute or until golden, remove from pan.
Meanwhile, cook the gnocchi in a large saucepan of boiling water according to packet instructions, then drain. Return to large saucepan and add the pesto, creme fraiche, half the bacon and half the pine nuts. Season to taste and stir gently to combine.
Divide the gnocchi among serving bowls, then top with remaining bacon and pine nuts
3 rashers rindless bacon
2 tbs pine nuts
500g gnocchi
1/4 cup basil pesto
100ml cream fraiche

Method
Heat a non-stick frypan until hot.
Add the bacon and cook for 5 minutes over medium-high heat, turning until golden and crisp, remove from the pan. When cool enough to handle, break the bacon into pieces.
Add pine nuts to same pan and cook over medium-high heat, stirring for 1 minute or until golden, remove from pan.

Meanwhile, make gnocci as per last recipe. Return to large saucepan and add the pesto, creme fraiche, half the bacon and half the pine nuts. Season to taste and stir gently to combine.
Divide the gnocchi among serving bowls, then top with remaining bacon and pine nuts