Bacon and tomato sauce with gnocchi
Serves 4
In a heavy saucepan over medium-high heat, cook 5½oz (150g) diced Canadian bacon or cubed pancetta for 5–8 minutes until crispy, then set aside. In the same pan, bring 1¼ cups tomato sauce to a boil.
Stir in a heaped teaspoon ready-made red or green pesto, and return the bacon to the pan. Reduce the heat, and simmer gently for about 15 minutes.
In a separate large pot, cook 10oz (300g) gnocchi in boiling salted water according to the package instructions, then drain and serve with the sauce. Top with freshly grated Parmesan cheese and torn fresh basil leaves, and serve immediately.
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