Cut up the bacon
Then the mushrooms
Then the onion
Crush the garlic
Heat oil up in a pan, then add the onion, garlic and bacon. Cook for 3-4 minutes until onion is softened. Add mushroom, then cook for 2-3 minutes until tender.
Add flour and wine to it. Stir for one minute.
Cook gnocchi in a pot of boiling salted water. Add peas for the last 2 minutes of cooking.
After 1 minute, bring to the boil. Bring heat to a medium low, and add milk.
Add peas to the gnocchi.
After it is all cooked, drain the gnocchi.
Add gnocchi to the bacon mixture. Cook for 2 minutes until heated through.
Spoon Into bowls. Add cheese. Serve.
- 500.0g Pack of potato Gnocchi
- 1/2c Frozen peas
- 2.0tsp Olive oil
- 1.0 Medium brown onion
- 2.0 Garlic cloves, crushed
- 125.0g Rindless shortcut bacon
- 150.0g Button mushrooms, sliced
- 1.0Tbsp Plain flour
- 1/4c Dry white Wine
- 375.0ml Can of light and creamy milk