Whether or not you have always loved to cook or you've chosen up it as a spare time activity during quarantine, we might venture a guess that you simply are watching for new recipes to use . After all, becoming creative at your kitchen can be a wonderful and rewarding means to devote your time.

We have assembled all of the very adored , highest ranked Gnocchi boscaiola within our site. It's the very best of the Ideal!

We have piled up the most useful recipes ever. They truly are our loved, commented and rated 5 star recipes out of our big group, all in 1 spot. The programs, mains, desserts and much even are ensured delicious!

Ingredients

1 tablespoon extra virgin olive oil
150g button mushrooms, thinly sliced
4 middle bacon rashers, trimmed, thinly sliced
2 garlic cloves, crushed
300ml Bulla Cooking Cream
1 cup frozen baby peas
100g baby spinach
500g packet potato gnocchi
1/3 cup grated parmesan
2 tablespoons chopped fresh flat-leaf parsley leaves

Method

Step 1 Heat oil in a large frying pan over high heat. Add mushroom, bacon and garlic. Cook, stirring, for 3 to 4 minutes or until bacon is crisp and mushroom is tender.
Step 2 Add cream and peas. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 5 minutes or until sauce thickens. Add spinach. Cook, stirring, for 1 minute or until spinach wilts. Season with salt and pepper.
Step 3 Meanwhile, cook gnocchi following packet directions. Drain. Add gnocchi to pan. Toss to combine. Serve gnocchi sprinkled with parmesan and parsley.

Gnocchi boscaiola

How to make Gnocchi boscaiola

Ingredients

Method