In other news if you didn't already know, gnocchi makes the world go round. And don’t just take my word for it, try this awesome recipe, try not to immediately fall into a food coma, and then agree with me. Enjoy!
1 person made this
4 rashers smoked back bacon, sliced to desired size
100g button mushrooms, sliced
1 bunch white asparagus, roughly chopped
2 cloves garlic, finely chopped
100ml white wine
1 (400ml) tin coconut cream
1 vegetable stock cube
1 large spring onion, finely chopped
1 sprinkle ground nutmeg
cracked black pepper, to taste
2 tablespoons grated Parmesan cheese
1 handful fresh parsley, to serve
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Method Prep:20min › Cook:15min › Ready in:35min
Begin by frying up your bacon, mushrooms and white asparagus (add asparagus in step 3 if asparagus is from a jar) in a large deep pan, until the bacon is lightly browned and the mushrooms are sauteed. Add in the garlic and fry for another minute or so until the garlic just starts to brown. At this point add in your wine, stir for a few minutes to burn off some of the alcohol and then add your coconut cream and reduce to simmer.
Bring a saucepan of water to the boil and crumble in a stock cube. Add the gnocchi and cook according to the instructions on the packet or until it begins to rise to the surface and is al dente. Drain and pop in the white wine sauce you’ve got simmering.
At this point it’s going to look quite watery and smell like you’ve thrown an entire bottle of wine in there but keep it simmering, keep stirring and the alcohol will begin to burn away, the cream will thicken and the gnocchi is going to soak up some more. After about 10 minutes, add in your spring onion, nutmeg, generous helpings of black pepper, Parmesan (and white asparagus if using a jar). Simmer away for another 5 to 10 minutes or until the sauce thickens.
Serve with fresh chopped parsley and if you’re an out of control carb addict like myself, some tiger bread to soak up some of the sauce.
If you cannot find white asparagus, substitute with common green asparagus, in a pinch.