Name: Bacon, roast tomato and rocket pesto with gnocchi
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 250 gram shortcut bacon rashers, coarsely chopped; 1 medium red onion, halved, cut into thin wedges; 250 gram cherry tomatoes, halved; 2 clove garlic, crushed; 2/3 cup vegetable or olive oil; 1/4 cup flaked almonds, toasted; 1/2 cup shaved parmesan; 60 gram baby rocket leaves; 300 millilitre cream; 1/3 cup chicken stock; 375 gram bought potato gnocchi; 1/3 cup torn basil leaves

Bacon, roast tomato and rocket pesto with gnocchi

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Serves 4

Prep

15M

Cook

20M

Total

35M

Ingredients

250 gram shortcut bacon rashers, coarsely chopped

1 medium red onion, halved, cut into thin wedges

250 gram cherry tomatoes, halved

2 clove garlic, crushed

2/3 cup vegetable or olive oil

1/4 cup flaked almonds, toasted

1/2 cup shaved parmesan

60 gram baby rocket leaves

300 millilitre cream

1/3 cup chicken stock

375 gram bought potato gnocchi

1/3 cup torn basil leaves

Method

1.Preheat oven to 200°C/180°C fan forced. Combine bacon, onion, tomato and garlic in a roasting pan. Drizzle 2 tablespoons of the oil over bacon mixture. Toss to combine. Season with salt. Bake for 8-10 minutes or until tomato softens slightly.

2.Meanwhile, process almonds and half the parmesan until finely chopped. Add rocket; process until combined. With motor running, gradually add remaining oil to form a smooth paste. Season with salt. Place cream and stock in a large, deep frying pan over low heat. Bring to a simmer. Stir in pesto until combined.

3.Cook gnocchi in a large saucepan of boiling salted water for 3-4 minutes or until they float to the surface. Using a slotted spoon, transfer to cream. Add tomato mixture; toss until heated. Remove from heat. Add basil and season with salt. Spoon into serving bowls. Serve sprinkled with remaining parmesan.

You can make pesto up to 3 days ahead, store, covered, in the fridge.
Note

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