636. CREAMY MUSHROOM and BACON GNOCCHI

serves 3-4


500 grams gnocchi
2 teaspoons olive oil
2-3 rashers bacon, trimmed of fat, cut into strips
150 grams flat mushrooms, sliced
1 red onion, cut into thin wedges
60 grams cream cheese, softened
2–3 tablespoons semi-skimmed milk
2 cloves garlic, finely sliced
a handful of basil leaves, plus extra for garnish


Cook gnocchi in a large saucepan of boiling water for 5 minutes, or until gnocchi floats to the surface. Drain.

Heat oil in a frying pan. Cook bacon, mushrooms and onion over medium heat until browned. Remove from pan. Add cream cheese, milk and garlic to the pan and gently simmer, stirring occasionally, until smooth and heated through.

Return bacon mixture to the pan with the gnocchi. Toss to coat, and continue cooking over low heat until gnocchi is heated through. Stir in basil leaves and serve immediately topped with extra basil.


courtesy of: Philadelphia, Kraft Foods, United Kingdom