350 g chopped shortcut bacon pieces
300 ml cooking cream
1 bunch fresh asparagus trimmed and halved
500 g packet of gnocchi
60 g baby rocket leaves
cracked black pepper
1 package crusty bread rolls
- Cook 350g chopped shortcut bacon pieces in a pan until just crispy, set half aside. Pour 300ml cooking cream into the pan and simmer for 2-3 min or until just thickened.
- Add in a bunch of trimmed and halved asparagus, then cook for a further 2 min. Meanwhile, cook a 500g packet of gnocchi as directed. Drain, add to the sauce and toss to combine. Divide between bowls with 60g baby rocket leaves. Top with reserved cooked bacon and cracked black pepper. Serve with small crusty grain bread rolls and extra greens if desired.