Gnocchi is a great winter warmer, however it can also be used in a warm salad as it is here. These little dumplings made out of potato are an easy way to bulk up a salad and are literally ready in minutes. This whole dish can be ready within 15 minutes, keeping hungry travellers happy at the end of a long day on the road.
500g pack potato gnocchi
2 rashers bacon, diced
10 cherry tomatoes, halved
50g freeze dried peas
2 tablespoons basil pesto
- Bring a pot of water to the boil, cook gnocchi and peas until they rise to the surface. Drain well.
- Heat a large fry pan with a drizzle of oil over high heat. Add bacon and cook for 1-2 minutes or until crisp. Remove from pan, reserving oil and bacon fat in the pan.
- Return pan to the heat, add gnocchi and peas, toss to coat. Cook until lightly golden on both sides.
- Add remaining ingredients to the pan, except baby spinach, toss well. Remove from heat.
- Add spinach and serve immediately.
- Premade gnocchi can be found in the pasta section of the supermarket
- Use a vegetable peeler to create thin ribbons of zucchini, alternatively thinly slice into strips
- Bacon can be substituted for prosciutto
- Semi-dried tomatoes can be used in place of fresh cherry tomatoes
- Green peas can be used in place of zucchini
- A creamy salad dressing can be used in place of pesto for a variation on this dish