We’ve found the perfect quick and easy weeknight dinner. Creamy pillows of potato swirling in a creamy sauce with crisp spring green vegetables.


  • 1 tablespoon extra virgin olive oil
  • 3 middle bacon rashers, chopped
  • 250g cup mushrooms, sliced
  • 3 green onions, chopped
  • 2 garlic cloves, crushed
  • 500g fresh potato gnocchi
  • 1 cup frozen baby peas
  • 1 bunch asparagus, trimmed, cut into 5cm lengths
  • 1/3 cup light thickened cream for cooking
  • 1/3 cup finely grated parmesan, plus extra to serve
  • 120g baby spinach leaves, plus extra to serve

Step 1
Bring a large saucepan of water to the boil over high heat.
Step 2
Meanwhile, heat oil in a large frying pan over medium-high heat. Cook bacon, stirring, for 2 minutes. Add mushroom. Cook, stirring for 3 minutes or until golden. Add onion and garlic. Cook, stirring for 2 minutes. Transfer to a large bowl. Return pan to heat.
Step 3
Cook gnocchi in boiling water for 2 minutes or until gnocchi float to the surface of water. Using a slotted spoon, carefully transfer gnocchi to frying pan. Cook, shaking pan occasionally, for 3 to 4 minutes or until gnocchi are golden.
Step 4
Return bacon mixture to pan with peas and asparagus. Toss to combine. Add cream, parmesan and spinach. Season with salt and pepper. Cook, tossing, for 2 minutes or until spinach is wilted and sauce is heated through. Serve topped with extra spinach and parmesan.

Recipe by: Author: Kim Coverdale Publication: Taste.com.au