Take the work out of making your own gnocchi with our straight-from-Italy PC Cauliflower Gnocchi. Simply roast the frozen gnocchi recipe on a baking sheet along with smoky bacon and cherry tomatoes, then toss with fresh spinach and Parmesan for an easy, one-pan meal.
- Serves: 2
- Course type: Main course
- Prep time: 5 minutes
- Cook time: 40 minutes
- Chill time: N/A
- Ready in: 45 minutes
- Difficulty Level: Easy
Ingredients
Here are the ingredients:
| Measure | Ingredient |
| 2 slices | PC Smoky Bonfire Double-Smoked Bacon |
| 1 pkg (350 g) | PC Cauliflower Gnocchi |
| 1 pkg (255 g) | PC Axiany Cherry Tomatoes |
| 2 cups (500 mL) | baby spinach |
| 3 tbsp (45 mL) | coarsely shredded Parmesan cheese, divided |
| 1/8 tsp (0.5 mL) | black pepper, or to taste |
Directions
1. Arrange oven racks in the middle and lower third of oven. Preheat to 400ºF (200ºC).
2. Place bacon in a single layer in the centre of a parchment-lined baking sheet. Bake on lower rack until golden brown and crispy, 12 to 16 minutes. Remove bacon to paper towel-lined plate, leaving any fat on sheet. Cut bacon into 1-inch (2.5 cm) pieces and set aside.
3. Toss gnocchi in bacon fat on sheet and then arrange in a single layer. Place tomatoes on baking sheet around gnocchi. Bake on middle rack until gnocchi is lightly browned and heated through, and tomatoes have burst, 30 to 32 minutes.
4. Stir spinach, 2 tbsp (30 mL) cheese, chopped bacon and black pepper into gnocchi mixture on baking sheet until combined and spinach is slightly wilted. Divide between 2 bowls and sprinkle with remaining 1 tbsp (15 mL) cheese.
Try this: For a finishing touch, try drizzling with PC Black Label Aged Balsamic Vinegar of Modena before serving.