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Gnocchi with Spinach and Bacon

Teen spinach has more flavour than baby spinach but is more tender than the fully mature. Tossed with crispy bacon it makes a delicious base for a creamy gnocchi topping


350g potato gnocchi
25g thin cut streaky bacon, chopped
1 shallot, chopped
325g teen spinach, washed and drained
Plenty of freshly grated nutmeg
2 tbsp single cream
25g Gruyère cheese, finely grated


1. Preheat the oven to 200oC, gas mark 6. Bring a large saucepan of lightly salted water to the boil, add the gnocchi and cook for 2 minutes until the gnocchi has risen to the surface. Tip into a colander and leave to drain.

2. Put the bacon and shallot in a large frying pan and fry gently for about 5 minutes until pale golden. Tip the spinach into the pan and heat, turning the ingredients with a wooden spoon until the spinach has wilted but retains a bit of shape.

3. Turn into a shallow ovenproof dish and season generously with nutmeg, salt and pepper. Scatter with the gnocchi and drizzle over the cream. Season with a little more nutmeg and scatter with the cheese.

4. Bake in the oven for 12-15 minutes until the cheese is melted and beginning to colour.

Cook’s Tip
Substitute a mature Italian cheese for the gruyère. For a vegetarian alternative, omit the bacon and fry the shallot in a little olive oil with a crushed clove of garlic