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

Baby spinach


  1. Bring a pot of water to the boil, cook gnocchi and peas until they rise to the surface. Drain well.
  2. 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.
  3. Return pan to the heat, add gnocchi and peas, toss to coat. Cook until lightly golden on both sides.
  4. Add remaining ingredients to the pan, except baby spinach, toss well. Remove from heat.
  5. Add spinach and serve immediately.

Serves 3


  • 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

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