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Method Prep:10min › Cook:10min › Ready in:20min
Heat a drizzle of olive oil in a frying pan and add the chopped peppers.
Once the peppers have softened, add the bacon.
Meanwhile, put the gnocchi in a saucepan of boiling salted water and cook for 3 minutes until they float on the top of the water, then drain.
Turn the heat down low under the frying pan and add the pesto, Philadelphia® and Cheddar cheese. Stir until everything has melted together. (If you like you could add some herbs/salt/pepper to taste at this point).
Combine everything in the frying pan with the gnocchi and serve. Grate some Cheddar cheese over the top and enjoy.
I followed this recipe to the letter but unfortunately the sauce was far to thick in this dish. Almost to the point of being like glue. This made it sit very heavily afterwards and was very thirst inducing. If I was to make this recipe again I would make some significant changes.
Firstly I would use unsmoked bacon as I find smoked far too salty in an already salty medium, I.e the pesto. I think at least one of the tablespoons of this could also be dropped as it dominates everything.
I would add a red pepper in addition to the other two and maybe add some single cream in place of a spoonful of soft cheese in order to thin out the sauce. I probably wouldn't bother with the cheddar at all as this doesn't add anything other than more thickener for the sauce.
This recipe is a nice idea and sounded great on paper so to speak but in its current form the pesto drowns all the other ingredients out. Needs some changes in my humble opinion. - 27 Oct 2015