Creamy Mushroom, Bacon & Leek Gnocchi with Garlic Pangrattato & Parsley

Step 1

• In a large frying pan, heat a generous drizzle ofolive oil over medium-high heat.• When oil is hot, cook gnocchi and diced bacon,tossing occasionally, until golden, 6-8 minutes.Transfer to a bowl.TIP: Add extra oil if the gnocchi sticks to the pan.

Step 2

• While the gnocchi is cooking, finely chop garlicand carrot. Thinly slice leek and portabellomushrooms.• Return the frying pan to medium-high heat witha generous drizzle of olive oil.• Cook panko breadcrumbs (see ingredients),stirring, until golden brown, 3 minutes.• Add half the garlic and cook until fragrant,1-2 minutes. Transfer to a bowl and season totaste.

Step 3

• Return frying pan to medium-high heat with adrizzle of olive oil. Cook mushrooms until justsoftened, 2-3 minutes.• Add carrot and leek and cook, until softened,6-7 minutes.

Step 4

• Add garlic & herb seasoning and the remaininggarlic and cook until fragrant, 1 minute.• Add cream (see ingredients) and the water andsimmer, until slightly reduced, 2-3 minutes.

Step 5

• Remove pan from heat, then add the gnocchiand bacon mixture to the sauce and stir tocombine. Season to taste.

Step 6

• Divide creamy mushroom, bacon and leekgnocchi between plates.• Top with garlic pangrattato and tear overparsley to serve. Enjoy!Little cooks: Add the finishing touch by tearing overthe parsley.