Gnocchi with Creamy Tomato and Bacon Sauce

Ingredients (serves 4)

• 1 x 500g pkt potato gnocchi
• 160ml (2/3 cup) light thickened cream
• 2 tbs water
• 1 tbs tomato paste
• 6 shortcut rindless bacon rashers, thinly sliced
• 150g 97% fat-free semi-dried tomatoes, thinly sliced
• 1 1/2 tbs toasted pine nuts
• 40g (1 cup) baby spinach leaves

Method

1. Cook gnocchi in a large saucepan of salted boiling water following packet directions or until tender. Drain.
2. Meanwhile, combine cream, water and tomato paste in a bowl. Heat a non-stick frying pan over medium heat. Add bacon. Cook, stirring occasionally, for 5 minutes or until crisp. Stir in the cream mixture, tomato and pine nuts.
3. Add the gnocchi and spinach and cook, stirring, for 2 minutes or until the spinach wilts. Season with pepper. Divide among serving bowls to serve.

Notes

• 
  Shopping tip: Find the semi-dried tomatoes at the deli counter at Woolworths.
  With a twist: Mixed mushroom gnocchi: Replace the bacon with 350g mixed mushrooms (such as oyster, Swiss brown and cup mushrooms), thinly sliced. Top with shaved parmesan.