Recipe

Solo: Bacon and Nutmeg Butter Gnocchi

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Solo: Bacon and Nutmeg Butter Gnocchi

Soft sweet potato gnocchi with roasted butternut, crunchy pecan nuts, in lashings of nutmeg burnt butter finished with swiss chard and creme fraiche.




Ingredients to serve 1

  • 75g x Bacon Bits
  • 100g x Sweet Potato Gnocchi
  • 100g x Pumpkin Chunks
  • 50g x Swiss Chard - shredded
  • ½ tsp x Nutmeg
  • 2 tsp x Maple Syrup
  • 2 tbsp x Creme Fraiche
  • 10g x Pecan Nuts - chopped roughly
  • 1 tsp x Wholegrain Mustard
  • 15g x Butter (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils. Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Bring a large saucepan of water to the boil for use in Step 3 and preheat your oven to 220°C.

Washing Instruction

Wash your hands well. Rinse your swiss chard thoroughly and drain on paper towel.

Step 1 - Maple and Nutmeg Pumpkin

Mix your pumpkin chunks in a medium mixing bowl with a good drizzle of olive oil. Add your nutmeg, maple syrup and season with salt and pepper. Place your pumpkin chunks on an oven tray lined with baking sheet/parchment. Cover with foil and place in the oven for 12-15 minutes. Remove the foil, give your pumpkin a good toss and continue roasting for 10-12 minutes until your pumpkin is lightly browned and tender.

Step 2 - Bacon and Chard

Heat a large frying pan over med-high heat, add a glug of olive oil and crisp your bacon for 3-4 minutes. Transfer to a serving dish. In the same pan, cook your shredded swiss chard for 2-3 minutes until wilted. Fry your swiss chard in batches, if your pan isn't big enough. Transfer to the serving dish along with your bacon and keep them warm in the microwave.

Step 3 - Sweet Potato Gnocchi and Mustard Butter

Proceed to cook your potato gnocchi as per package instructions - be sure not to cook it longer than specified, or it will become too soft. While your gnocchi is cooking, heat your butter and wholegrain mustard in a small frying pan or in the microwave, and once your gnocchi has cooked, toss it in your wholegrain mustard butter and season with salt and pepper.

To Serve

Divide your sweet potato gnocchi amongst your servings, top with your maple and nutmeg pumpkin, bacon and chard and finish with dollops of crème Fraiche and your chopped pecan nuts. Enjoy!